Creamy Blueberry Torte Bars

Instructions

1. 1

   Preheat the oven to 350°F. Grease a 13x9-inch baking dish with cooking spray.

2. 2

   In a medium bowl, cream the softened butter and 2 tablespoons of granulated sugar until well combined. Gradually mix in the all-purpose flour until a dough forms. Press the dough evenly into the prepared baking dish.

3. 3

   Bake the shortbread crust for 12-14 minutes, or until set and the edges are lightly browned. Allow to cool completely on a wire rack.

4. 4

   In a large bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in the whipped topping until well combined. Spread the cream cheese mixture evenly over the cooled shortbread crust. Refrigerate for 20 minutes.

5. 5

   In a saucepan, whisk together the cornstarch and cold water until smooth. Stir in the fresh blueberries and the remaining granulated sugar. Bring the mixture to a boil over medium heat, stirring constantly, and cook for 2 minutes or until thickened. Remove from heat and let cool to room temperature.

6. 6

   Spoon the cooled blueberry topping over the cream cheese layer. Cover and refrigerate the bars for at least 4 hours, or until set. Cut into squares and serve chilled.