- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 cup fresh blueberries
- 1/4 cup orange juice
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2/3 cup reduced fat butter alternative, such as Smart Balance
- 1-8 ounce package light cream cheese, softened
- 1/2 cup granulated sugar or sugar alternative for baking
- 1 tablespoon all-purpose flour
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- Powdered sugar (optional)
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan and spray foil with cooking spray; set pan aside.
In a small saucepan stir together the 2 tablespoons granulated sugar and the cornstarch. Stir in blueberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat and set aside.
In a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in the butter alternative until fine crumbs form and mixture starts to cling together (mixture will still be crumbly). Pat mixture firmly into prepared pan. Bake for 20 minutes.
Meanwhile, in an electric mixer bowl beat cream cheese, the 1/2 cup granulated sugar and the 1 tablespoon flour until smooth. Beat in eggs and vanilla until combined. Pour over hot baked crust, spreading evenly. Spoon blueberry mixture in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.
Bake for 20 minutes more or until center is set. Cool in pan on a wire rack for 1 hour. Cover and chill at least 1 hour. Remove uncut bars from pan by lifting foil to a cutting board.
Cut into bars and store in an airtight container in the refrigerator up to 2 days. If desired, sift powdered sugar over bars just before serving.