Time 2h5m Number Of Ingredients 12 Steps:
Preheat oven to 325°F and line a 9x13-inch baking dish with parchment paper. Set aside.
Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish. To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries. To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries. Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.
Number Of Ingredients 10 Steps:
Preheat oven to 375. Spray a 9"x13" baking dish with nonstick baking spray with flour or butter and flour it. In a mixing bowl, combine the 1 1/4 cups flour, melted butter, 3/4 cup sugar and oats. Lightly press this mixture in the bottom of the baking dish. Bake for 15 minutes. Remove and allow to cool. Reduce the heat to 325 degrees. While the crust is cooling prepare the filling. In a mixing bowl beat the cream cheese and sugar together with an electric mixer. Add in the 2 Tbs. flour, the eggs, vanilla and the lemon juice and blend just until mixed together. Sprinkle the blueberries evenly over the crust. Pour the cream cheese filling over all. Bake for 35 to 40 minutes or until a knife inserted 1 inch from the center comes out clean or the center is firm to touch. Remove and allow to cool for 2 hours. Chill in the refrigerator for about 3 hours. Remove and cut in squares. Garnish by sprinkling each square with powdered sugar.
Time 4h40m Yield 16 Number Of Ingredients 9 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of an 8-inch square baking pan. Place parchment paper over the top of the pan and press down at the corners so you have a slight overhang. Combine graham crackers, sugar, and cinnamon for crust in the bowl of a food processor; process until combined and has the consistency of bread crumbs. Pour melted butter in slowly and pulse a couple of times to fully incorporate; the mixture will look like wet sand. Scrape into the prepared baking pan and pat firmly with the bottom of a glass. Bake in the preheated oven until set, about 12 minutes. Combine cream cheese, sugar, lemon zest, and lemon juice for filling in the bowl of a food processor; pulse until well combined. Add eggs, one at a time, blending to combine between each addition; process until smooth. Remove crust from the oven. Pour filling on top and sprinkle evenly with blueberries; they will sink slightly into the filling, this is okay. Bake until filling is mostly set and only slightly jiggly in the center, about 45 minutes. Remove from the oven and let cool completely, about 30 minutes. Refrigerate until set, at least 3 hours. Remove from the pan using the parchment lining and slice into 12 bars.
