Blueberry Picking

Lemony Blueberry Cheesecake Bars

Makes 24 bars

All the goodness of a deluxe creamy cheesecake baked into a sturdy bar cookie. These bars are sure to please adults and children alike and would be a welcome contribution to a family reunion. They keep will in the refrigerator (they even freeze well), but if you are taking the bars on a picnic or outing, be sure to pack them in an insulated tote bag or cooler. If you would like to make these bars without dairy, try the tofu-almond filling variation listed below.

Crust

1 1/2 cups whole-wheat pastry flour

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2 Tbs. butter or nonhydrogenated margarine

2 Tbs. canola oil

1/2 cup sugar

1 large egg, lightly beaten

1 tsp. vanilla extract

Cream Cheese Filling

12 oz. reduced-fat cream cheese (Neufchatel)

1/2 cup sugar

1 Tbs. cornstarch

2 large eggs, lightly beaten

4 tsp. freshly grated lemon zest

1 1/2 tsp. vanilla extract

3 cups fresh or frozen and partially thawed blueberries

1. To make crust: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Whisk flour, baking powder, baking soda and salt in a medium bowl. Beat butter (or margarine), oil and sugar in a mixing bowl with an electric mixer until smooth. Add egg and vanilla; beat until smooth. Add the dry ingredients and mix with a rubber spatula until dry ingredients are moistened. Transfer dough to the prepared baking dish and use a piece of plastic wrap to press it into an even layer. Bake about 20 minutes, or until puffed and starting to brown around the edges.

2. Meanwhile, to make filling: Blend cream cheese, sugar and cornstarch with an electric mixer or in a food processor until smooth and creamy. Add eggs, lemon zest and vanilla; beat or process until smooth.

3. To assemble and bake bars: Spread blueberries over crust. Pour cream cheese batter over blueberries, spreading evenly. Bake 35 to 40 minutes, or until the filling has set. Let cool completely in the pan on a wire rack. Using a sharp knife that has been coated with cooking spray knife, cut into 24 bars. (The bars will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 1 month.)