Ingredients
Cooking spray
12 graham crackers (from 2 sleeves), finely crushed (about 1 3/4 cup)
3 tbsp. Domino Golden Sugar
5 tbsp. unsalted butter, melted
1/4 tsp. kosher salt
16 oz. cream cheese, room temperature
1/2 c. Domino Golden Sugar
2 large eggs
1 tsp. finely grated lemon zest
3/4 c. all-purpose flour
2 tbsp. packed Domino Dark Brown Sugar
2 tbsp. Domino Golden Sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 c. unsalted butter, melted
1 1/2 c. fresh blueberries
Preparation
Step 1Preheat oven to 350°. Lightly oil a 9-by 9″ baking pan with cooking spray and line the bottom with parchment, leaving a two inch overhang on two opposing sides. Lightly oil parchment with cooking spray.Step 2Make the crust: In a medium bowl, combine crushed graham crackers, Domino Golden Sugar, melted butter, and salt. Mix until mixture resembles wet sand and holds together when pressed.Step 3Scrape crust mixture into prepared baking pan and press into an even layer. Use the back of a spoon or measuring cup to help pack firmly. Bake until golden, about 12 minutes. Let cool on a wire rack 10 minutes.Step 4Prepare the filing: In a large bowl, beat cream cheese, Domino Golden Sugar, eggs, and lemon zest until smooth. Set aside.Step 5Prepare the topping: In a medium bowl, whisk flour, Domino Dark Brown Sugar, Domino Golden Sugar, cinnamon, and salt. Add butter and stir until a crumbly dough forms.Step 6Spread cream cheese filling over slightly cooled crust. Sprinkle blueberries evenly over filling. Using your hands, crumble topping evenly over blueberries and filling. Bake until puffed and just set in the center, about 30 minutes. Let cool completely on a wire rack. Then refrigerate until well chilled, at least 1 hour more. Slice into squares and serve.
