Developed by Emily Hobbs, Ozark, MO for the U.S. Highbush Blueberry Council
Preheat oven to 350°F. Grease a 13-by 9-inch baking pan. Soften 1/2 cup of the butter and combine it with 1/2 cup granulated sugar in the bowl of an electric mixer. Beat until fluffy. Add 2 cups flour, the baking powder and 1/2 teaspoon salt. Beat until crumbly. Transfer crumbs to the baking pan and pat to make an even layer. Bake 10 minutes until the surface is dry but not browned. Meanwhile, in the same mixer bowl, beat the cream cheese, remaining 1/4 cup granulated sugar, lemon zest and juice and almond extract until fluffy. Beat in the eggs until combined.
When the crust has baked, spread the cheesecake mixture evenly over the top and bake 20 minutes until the cheesecake has set. In a medium bowl, stir together the brown sugar, remaining 3/4 cup flour, the cinnamon and 1/4 teaspoon salt. Cut the remaining 3/4 cup flour. The cinnamon and 1/4 teaspoon salt. Cut the remaining 6 tablespoons butter into 1/2 inch pieces and add to the brown sugar mixture. Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed. Stir in the almonds. When the cheesecake layer has baked, sprinkle the blueberries and crumb mixture over it and bake 20 minutes until the crumbs have browned. Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm before cutting into 24 bars