9 – Graham cracker rectangles
2 Tbsp – Granulated sugar
1 tsp – Grated lemon peel
¼ Cup – Butter, melted
2 Packages (8oz each) – Cream Cheese, softened
2 – Eggs
2 Tbsp – Grated lemon peel
¼ Cup – Fresh lemon juice
½ Cup – Granulated sugar
1-1/2 Cup – Fresh or frozen Crossroads Blueberries
1 Cup – Packed brown sugar
¾ Cup – Flour
6 Tbsp – Cold, unsalted butter
Heat oven to 325 degrees F. Spray an 8 or 9 inch square pan with cooking spray.
In food processor, place graham crackers, 2 Tbsp of granulated sugar and 1 tsp lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 mins and let cool.
Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 Tbsp lemon peel, the lemon juice and ½ cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
In a medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 9 squares. Store in refrigerator.