1tablespoonfresh lemon juiceI used half of a lemon
½teaspoonvanilla
Blueberry Layer
12ouncesblueberriesdivided
1tablespoonbrown sugar
½teaspooncinnamon
¼teaspoonnutmeg
⅛teaspooncloves
Streusel Topping
¼cupbrown sugar
¼cupflour
¼cupoats
½teaspoonlemon zest
¼teaspooncardamom
2tablespoonsbuttermelted
Instructions
Preheat oven to 350 degrees F. and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
Crust
In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, mixing well with a fork.
Place crust mixture into prepared baking dish, pressing down gently with your fingers.
Cheesecake Filling
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until soft and smooth, about 2 minutes.
Add the sugar, egg lemon juice and vanilla and beat until smooth.
Pour over crust, spreading evenly.
Blueberry Layer
Rinse the blueberries.
In a medium bowl, combine ingredients for the blueberry layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
Add 6 ounces of the blueberries to the dry ingredients and toss to coat.
Distribute evenly over the cheesecake layer in the baking dish.
Place the remaining blueberries evenly over the cheesecake layer.
Streusel Topping
In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cardamom, and melted butter. Mix will until a coarse meal is formed. Sprinkle evenly over blueberry layer.
Bake for 30-40 minutes until streusel is golden.
Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
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