Lemony Blueberry Cheesecake Bars

• 1 1/2 cups whole wheat pastry flour
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 Tbs. unsalted butter or nonhydrogenated margarine
• 2 Tbs. canola oil
• 1/2 cup granulated sugar
• 1 large egg, lightly beaten
• 1 tsp. vanilla extract
• 12 oz. reduced-fat cream cheese
• 1/2 cup granulated sugar
• 1 Tbs. cornstarch
• 2 large eggs, lightly beaten
• 4 tsp. freshly grated lemon zest
• 1 1/2 tsp. vanilla extract
• 3 cups fresh (or frozen and partially thawed) blueberries

1. Preheat oven to 350F.
2. Coat 9x13-inch baking dish with cooking spray.
3. To make Crust: Whisk flour, baking powder, baking soda and salt in mixing bowl.
4. Using electric mixer, beat butter, oil and sugar in second mixing bowl until smooth.
5. Add egg and vanilla to butter mixture; beat until smooth.
6. Add dry ingredients, and mix with rubber spatula until dry ingredients are moist.
7. Transfer dough to baking dish, and use piece of plastic wrap to press it into even layer on bottom.
8. Bake about 20 minutes, or until puffed and brown around edges.
9. Meanwhile, to make Cream Cheese Filling: Using electric mixer or food processor, blend cream cheese, sugar and cornstarch until smooth and creamy.
10. Add eggs, lemon zest and vanilla; beat or process until smooth.
11. Spread blueberries over baked crust.
12. Pour cream cheese batter over berries, spreading evenly.
13. Bake 35 to 40 minutes, or until filling has set.
14. Let cool completely in pan on wire rack.
15. Using knife coated with cooking spray, cut into 24 bars.

whole wheat pastry flour, baking powder, baking soda, salt, unsalted butter, canola oil, granulated sugar, egg, vanilla extract, cream cheese, granulated sugar, cornstarch, eggs, freshly grated lemon zest, vanilla extract, fresh

Taken from www.vegetariantimes.com/recipe/lemony-blueberry-cheesecake-bars/ (may not work)