Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 3-5 tablespoons ice water
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional)
- 2 cups fresh blueberries (or thawed frozen blueberries, drained)
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ¼ cup all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
- ¼ teaspoon ground cinnamon (optional)
Instructions
- Whisk together flour, sugar, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water until dough just comes together. Form into disc and refrigerate 30 minutes.
- Preheat oven to 375°F (190°C). Grease and flour 8×8 inch pan.
- Roll out dough, transfer to pan, press evenly, prick with fork. Bake 10-12 minutes until lightly golden.
- Beat cream cheese and sugar until smooth. Mix in egg, vanilla, and lemon zest.
- Cook blueberries with sugar, cornstarch, and lemon juice until thickened. Cool slightly.
- Spread cream cheese filling over pre-baked crust. Top with blueberry mixture.
- Optional: Prepare streusel and sprinkle over blueberry topping.
- Bake 30-35 minutes until filling is set and crust/streusel is golden.
- Cool completely, then chill 30 minutes for cleaner cuts.
Notes
- Use high-quality ingredients for best flavor.
- Do not overbake; filling should be slightly jiggly in center.
- Adjust sugar in blueberry topping to taste.
- Substitute or add other berries as desired.
- Optional: Add citrus zest or nuts for variety.
- Gluten-free option: use gluten-free flour blend.
- Freezing: Wrap tightly in plastic wrap and foil, store up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian