Sweet blueberries and tart lemon are a dynamic duo in this dessert. Creamy and rich with a crisp graham cracker crust. Enjoy this easy to make pan of goodness any time of the year!
Heat oven to 325° F. Grease a 8"x8" baking dish with butter. Line the dish with parchment paper (on top of the butter) so it overhangs on both sides. This will help you get it out of the pan easier.
Break up graham crackers a bit and put them in a food processor. Pulse a few times.
Add sugar and turn on food processor and process until the pieces are all crumbs.
Add the melted butter and process again until the mixture resembles wet sand.
Pour the crumbs into the prepared baking dish and press evenly, using a small drinking glass.
Bake for 12 to 14 minutes until lightly browned. When done, cool dish on a wire rack while you make the filling.
Wipe out the food processor to use for making the filling.
Add cream cheese and sugar to the food processor. Mix until well combined and smooth.
Add flour and process until mixed in.
Add vanilla, lemon zest, lemon juice, and mix until fully combined.
Add egg and egg yolk. Pulse a few times until egg is fully incorporated, but don't over mix.
Pour mixture into a bowl and fold in the blueberries with a spatula (As an alternative, if you don't want to dirty a bowl, you can just put the berries on top, but I like them mixed in).
Pour mixture onto the cooled crust and spread to even it out.
Bake at 325° F for 35 minutes, or until the edges start to brown, and the mixture only slightly jiggles when shook.
Remove to a wire rack and cool completely. Then chill in the fridge for about 3 hours.
Cut into 9 squares and serve!