I saw this recipe in the barbeque issue of this month's Taste of the South magazine. It caught my attention because it had two of my favorite things in it...blueberries and cream cheese and I had both in my refrigerator. It turned out to be a good recipe also and I only modified it with a little tweak here and there. Here is what you will need:
1 1/4 cups plus 2 tablespoons flour, divided
1 cup quick cooking oats
1 3/4 cups sugar, divided
3/4 cup butter, melted
2 (8 oz.) pkgs. cream cheese, softened
4 large eggs
1 Tbs. fresh lemon juice
1 tsp. vanilla
2 cups fresh blueberries
powdered sugar for garnish
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.
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.