Directions

Shortbread Base

1. Preheat oven to 300°F (149°C). Line the bottom and sides of 9 x 13 inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
2. In the bowl of a stand mixer with a paddle attachment, combine the butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and mix on low speed until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
3. Remove the shortbread base from the oven, and turn up the oven to 350°F (175°C).

Cottage Cheese Filling

1. In a blender or food processor, combine eggs, cottage cheese, sugar, vanilla, and flour. Blend until filling is very smooth.
2. Evenly pour filling over the shortbread base and smooth it with a spatula. Set aside.

Blueberry Layer

1. In a separate medium mixing bowl, add all of the ingredients and toss to combine.
2. Evenly distribute blueberry mixture over the filling.

Brown Sugar Oat Streusel

1. Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles pea-sized coarse crumbs. Sprinkle the filling with streusel and bake for 45 - 50 minutes or until the streusel is golden brown and cheesecake layer has set. The berry filling should be bubbling on the edges.
2. Remove from the oven and allow to cool for 60 minutes at room temperature. Lift the parchment out of the pan using the overhang on the sides and cut into bars. Dust with icing sugar before serving.

A recipe created by our foodie influencer @ConstellationInspiration