½ cup plus 6 tablespoons butter
¾ cup granulated sugar
2¾ cups all purpose flour
1 teaspoon baking powder
¾ teaspoon salt
12 ounces cream cheese, softened
2½ teaspoons lemon zest
3 tablespoons lemon juice
1 teaspoon almond extract
2 large eggs
¾ cup packed light brown sugar
¾ teaspoon ground cinnamon
½ cup sliced blanched almonds
1 cup fresh blueberries


Preheat oven to 350°F

Grease a 13-by 9-inch baking pan

Soften ½ cup of the butter and combine it with ½ cup granulated sugar in the bowl of an electric mixer

Beat until fluffy

Add 2 cups flour, the baking powder and ½ teaspoon salt

Beat until crumbly

Transfer crumbs to the baking pan and pat to make an even layer

Bake 10 minutes until the surface is dry but not browned

Meanwhile, in the same mixer bowl, beat the cream cheese, remaining ¼ cup granulated sugar, lemon zest and juice and almond extract until fluffy

Beat in the eggs until combined

When the crust has baked, spread the cheesecake mixture evenly over the top and bake 20 minutes until the cheesecake has set

In a medium bowl, stir together the brown sugar, remaining ¾ cup flour, the cinnamon and ¼ teaspoon salt

Cut the remaining ¾ cup flour

The cinnamon and ¼ teaspoon salt

Cut the remaining 6 tablespoons butter into ½-inch pieces and add to the brown sugar mixture

Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed

Stir in the almonds

When the cheesecake layer has baked, sprinkle the blueberries and crumb mixture over it and bake 20 minutes until the crumbs have browned

Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm before cutting into 24 bars