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Shortbread Crust (for base and top)
- 227 g unsalted butter – melted
- 100 g caster sugar
- 1 tsp lemon zest – plus 1 tsp for sprinkling on top later
- 250 g all-purpose flour
- 2 tsp vanilla extract
- 1/2 tsp salt
- 200 g cream cheese – soft at room temperature
- 2 eggs
- 200 g caster sugar
- 150 g plain thick yoghurt
- 2 tsp lemon juice
- 1 tsp lemon zest
- pinch of salt
- 65 g all-purpose flour
- 3 cups about 300g blueberries (I’ve used frozen, unthawed – fresh ones are really expensive here!)
- Prepare an 8×8 inch square pan by putting a parchment paper with overhang. Preheat the oven to 180 deg C.
- In a bowl, mix the melted butter, sugar, lemon zest, vanilla, salt and flour. Reserve 3/4 cup of this mixture and spread the rest of the mixture onto the pan evenly. Put the reserved mixture in the fridge – it’ll be used for the crumble top later.
- Bake the shortbread crust base for 16-18 min till slightly firm.
- Meanwhile, in a separate bowl, beat the cream cheese using a stand mixer or hand mixer till soft and creamy. Add one egg at a time and mix well. Add the sugar, yoghurt, lemon juice, lemon zest, salt and flour and mix well till no lumps.
- Gently fold in 2½ cups of frozen blueberries into the mixture with a spatula (don’t mix too hard else your mixture will turn purple, little is okay).
- Pour this mixture over the baked crust. Sprinkle the remaining ½ cup of blueberries on top of the filling. Crumble the reserved cooled shortbread mixture with your hand (or a fork) and sprinkle it on the top of the filling.
- Bake it at 180 C for 60-65 minutes till a skewer inserted comes out almost clean.
- Remove the pan from the oven and let it cool completely on a wire rack. Once cool, cover it and put it in the refrigerator for at least 2 hours (this will help in setting it for cutting into squares later).
- Remove from the pan using the overhang and sprinkle the lemon zest over the top. Cut into squares and serve. These keep best in the fridge for 5-6 days.