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Preheat the oven to 350 degrees F.
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Line a 9x13 cake pan with parchment paper, cut the paper so that it fits inside the pan. Have the ends of the parchment paper extend past the sides.
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In a small bowl combine the graham cracker crumbs, 2 tablespoons of white sugar and butter together with a fork. Layer the crumb mixture on the bottom of the pan, pressing the mixture down with the back of the fork.
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Bake in the oven for about 10 minutes until slightly browned. Remove from the oven and allow to cool slightly.
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While the crust is baking, beat the cream cheese, 1 cup of white sugar, lemon zest and lemon juice in a bowl using a stand mixer or hand held mixer until well combined. Add in the eggs, one at a time. Mix until just incorporated.
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Using a spatula, gently fold in the fresh blueberries into the cream cheese mixture.
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Pour the mixture over the cooled crust. Tap the cake pan on the counter to remove any bubbles from the mixture.
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Bake for about 40 minutes, until the center is set and firm to the touch. Remove from the oven.
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Cool completely before covering with plastic and chilling in the fridge for 4-6 hours.
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Remove the bars from the cake pan and cut into squares to serve. Garnish with icing powder or additional lemon zest if you like.