These Lemon Blueberry Cheesecake Blondie Bars are a delicious, refreshing dessert mash up!
Preheat oven to 350 degrees. Spray a 9x9 baking pan with nonstick cooking spray. Set aside.
In a medium bowl, beat the cream cheese and granulated sugar until light and fluffy. Add the egg, vanilla and salt and continue to beat until combined. Set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy. Turn the mixer to low and add the eggs, one at a time until well combined. Add the vanilla and lemon zest and continue to mix until incorporated. Slowly add the dry ingredients to the wet ingredients and mix just until combined.
Press about half of the blondie batter evenly into the prepared pan. Pour the cheesecake batter on top of the blondie batter and smooth with an offset spatula. Sprinkle with blueberries. Add the remaining blondie batter in chunks (as pictured) to the top of the cheesecake layer. Sprinkle the top with some extra granulated sugar.
Bake until the edges are set and the top is lightly browned and just a tad giggly, about 35 minutes. Let the bars totally cool before cutting into squares.