2 c. fresh or frozen blueberries
Mix dry ingredients in medium saucepan. Add water gradually. Bring
to a boil, add blueberries and cook 3 or 4 minutes until clear and
thickened, stirring constantly. Remove from heat; add lemon juice. Let
cool before using.
Preheat oven to 350°F.
Combine flour and brown sugar in a bowl. Cut in vegetable shortening until the mixture resembles coarse crumbs.
Press mixture evenly into the bottom of a 9-inch square baking dish. Bake for 15 minutes.
While crust is still warm, spread with the blueberry filling.
Cream Cheese Topping:
Beat the eggs until thick and light colored in a large bowl. Beat in
the cream cheese and sugar until smooth. Add the lemon juice and almond
extract and mix until well blended.
Spread cream cheese mixture evenly on top of blueberry filling. Bake for 20 – 25 minutes or until firm to the touch.
Cool in pan on a wire rack before cutting into bars.