1can blueberry preservesI used Duncan Hines *see notes*
Instructions
Preheat oven to 350F degrees. Line 8x8 baking pan with parchment paper leaving an overhang on the sides for easy lift.
Prepare the crust. Stir flour and brown sugar in a large bowl. Rub butter into the flour mixture with your fingers. You may also use a fork or pastry blender. Your dough is done when there are no more chunks of butter and holds its shape when pressed in your palm.
To make the base/crust, take half of the dough and press it evenly on the lined pan. If needed, take more dough to cover the entire bottom of the pan. Just be sure to set aside at least ¼ of the dough for the crumble topping. I used approximately ¾ of the dough for my crust. Bake the crust for 20 minutes. Let it cool on a wired rack.
Prepare the lemon cream. Using a stand or handheld mixer, beat softened cream cheese and condensed milk in a bowl until smooth and no more lumps. Add lemon juice and zest, beat until well combined. Don't forget to scrape down the sides and bottom of the bowl. Pour cream onto the cooled crust and spread evenly. Add spoonfuls of blueberry preserves on top of batter. Crumble the remaining dough on top of the blueberries.
Bake for 25 to 30 minutes (rotate pan at 25 minutes if edges starts to brown on one side) or until the blueberry preserves are bubbling and crumble topping turns golden brown. Let it cool on a wired rack. Refrigerate for at least 2 to 3 hours before cutting into squares. It may be difficult to cut the crust so use a large knife.
Store in a covered container in the fridge. Consume within a week.
Notes
If you want to use fresh berries, toss half of the blueberries into the batter, pour into a prepared pan then sprinkle the remaining blueberries on top of the cream before baking. You will probably need about 1 to 1½ cup preserves depending on the amount you would like to use.