140 minutes
A decadent dessert featuring a shortbread crust, a creamy cream cheese layer, and a juicy blueberry topping with a crumbly finish.
Shortbread Cookies, processed into fine crumbs
0 oz
cups
tablespoons
teaspoons
Unsalted Butter, melted and room-temperature
tablespoons
Cream Cheese, room-temperature
0 oz
each
Wild Blueberries
cups
tablespoons
teaspoons
1. Prepare the Crust
Begin by transforming shortbread cookies into fine crumbs using a food processor. Combine these crumbs with sugar, flour, kosher salt, and melted unsalted butter. Press this mixture into a parchment-lined 9-inch square pan and toast in the oven for about 15 to 20 minutes, until golden-brown.
2. Make Cream Cheese Filling
Blend room-temperature cream cheese with sugar and a whole large egg until smooth and creamy. Spread this mixture over the pre-baked crust.
3. Prepare Blueberry Layer
Gently toss wild blueberries with cornstarch, sugar, and a pinch of salt. Evenly layer this blueberry mixture over the cream cheese filling.
4. Create Crumbly Topping
Process more shortbread cookies with flour, salt, baking powder, and sugar. Add room-temperature unsalted butter and an egg yolk until it resembles a moist, crumbly dough. Sprinkle this topping over the blueberries.
5. Bake and Set
Bake for 35 to 40 minutes until the center is set. Let the bars cool completely on a rack, then chill them in the refrigerator for at least an hour before cutting into squares.
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