- 1 cup (227 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- Zest of one lemon divided
- 2 cups (240 g) Gideon Milling Cake Wheat Flour
- 225 g cream cheese softened to room temperature
- 2 large eggs
- 1 cup (200 g) granulated sugar
- 150 g lemon-flavoured Greek yoghurt
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/2 cup (60 g) Gideon Milling Cake Wheat Flour
- 1 cup 200 g blueberries fresh or frozen (do not thaw)
- Preheat oven to 180˚C.
- Line a 20×20 cm baking pan with foil. Leave an overhang on the sides.
- Set aside.
- Stir the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest together in a medium bowl. Add the flour and stir until combined.
- Reserve 3/4 cup of the shortbread crust and place in the refrigerator or freezer until needed.
- Press the remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium-sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in eggs, scraping down the sides, as necessary.
- Add sugar, yoghurt, remaining lemon zest, lemon juice, and salt and beat again.
- Add flour and beat one more time until just combined.
- Gently fold in blueberries with a spoon or spatula.
- Pour filling into prepared crust and add a few blueberries on top of the filling. Remove reserved crust from the refrigerator and crumble over the top of the filling.
- Bake bars for 55 – 60 minutes. Cool at room temperature on a wire rack. Chill in the refrigerator for 1 hour.
- When bars are completely cool, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving, if desired. Thaw in the refrigerator overnight.
Recipe (adapted) by Lynn April.