Preparation

• Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking pan or line it with parchment paper with overhang for easy removal.
• In a medium bowl, whisk together 1 cup sugar, 3 cups flour, 1 teaspoon baking powder, salt, and lemon zest.
• Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Mix in the egg. The dough will be crumbly.
• Press half of the crumb mixture evenly into the bottom of your prepared pan. Set the rest aside for topping.
• In a large bowl, stir together ½ cup sugar and 4 teaspoon cornstarch. Add lemon juice, then gently fold in the blueberries until coated. Pour the blueberry mixture evenly over the crust.
• In a small bowl, beat cream cheese with ¼ cup sugar until smooth. Add in the egg and vanilla. Mix until creamy. Drop spoonfuls of this cheesecake mixture over the blueberry layer.
• Sprinkle the remaining crumb mixture over the top. Bake in the preheated oven for about 45 minutes, or until the top is lightly golden brown and the center is set.
• Let the bars cool completely at room temperature for at least 1 hour. Then, transfer the pan to the refrigerator and chill for 3–4 hours, or overnight, before slicing.