For the Lemon Shortbread Crust & Crumble:

125 g (½ cup + 2 tbsp) caster or granulated sugar

Zest of 1 lemon (organic if possible)

140 g (1¼ sticks) unsalted butter, softened

1 tsp vanilla extract or paste

240 g (2 cups) gluten free all-purpose flour blend (no xanthan gum)

65 g (⅔ cup) almond flour or finely ground almonds

½ tsp xanthan gum (omit if your flour blend already contains it)

¼ tsp salt

For the Cheesecake Layer:

450 g (16 oz) full-fat cream cheese, room temperature

60 g (¼ cup) full-fat plain or Greek-style yogurt

100 g (½ cup) caster or granulated sugar

10 g (1½ tbsp) cornstarch

2 large eggs, room temperature

1 tsp vanilla extract or paste

350 g (2½ cups) fresh blueberries

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Preheat & Prepare Pan:
Preheat oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper, leaving an overhang for easy lifting later.
Make the Shortbread Dough:
In a large bowl, rub together sugar and lemon zest with your fingertips until fragrant. Add butter and vanilla, mixing until smooth but not whipped.
Combine Dry Ingredients:
In a separate bowl, whisk together gluten free flour, almond flour, xanthan gum, and salt. Add the dry ingredients to the butter mixture and stir until a soft dough forms.
Pre-Bake the Crust:
Press two-thirds of the dough (about 380 g) into the prepared pan. Smooth evenly, then bake for 20 minutes, or until golden brown. Remove from oven and cool slightly.
Prepare the Cheesecake Filling:
In a clean bowl, mix cream cheese and yogurt until smooth. Add sugar, cornstarch, eggs, and vanilla, stirring gently until combined — do not overmix.
Assemble the Bars:
Pour cheesecake filling over the warm crust. Scatter blueberries evenly over the surface, then crumble the remaining shortbread dough on top.
Bake:
Bake for 40–45 minutes, until the top is lightly golden and the center is just slightly wobbly.
Cool & Chill:
Cool completely in the pan, then refrigerate for at least 2 hours (or overnight) before slicing.
Serve:
Lift the bars out of the pan using the parchment overhang, slice into squares, and dust with powdered sugar if desired.

Use fresh blueberries — frozen berries release too much liquid and can make the bars soggy.
For the best texture, weigh ingredients with a digital kitchen scale.
Do not skip chilling! It helps the cheesecake layer firm up for clean, perfect slices.
For a dairy-free version, substitute with vegan butter, vegan cream cheese, and coconut yogurt.
These bars taste even better after chilling overnight as the flavors develop beautifully.