Ingredients

Blueberry Filling

• 109 g Tree Top Blueberry C and F Apple Granules (4 mesh)
• 109 g Tree Top Blueberry C and F Apple Granules (4 mesh)
• 2 c. fresh or frozen blueberries
• 201 g sugar
• 18.80 g cornstarch
• 2 g nutmeg
• 1.50 g cinnamon
• 237 g water
• 14.20 g lemon juice

Crust

• 128 g flour
• 73 g light brown sugar
• 68.30 g vegetable shortening

Cream Cheese Topping:

• 100 g eggs
• 464 g cream cheese (at room temperature)
• 100 g sugar
• 28.40 g lemon Juice
• 2.50 g almond extract

Directions

Blueberry Filling:

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.

Crust:

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.