In a bowl of a food processor - add flour, sugar, salt, vanilla extract, and butter. Pulse a few times - until breadcrumb consistency. Tip - Alternatively, you can use a pastry blender or your fingers to squish the butter into the flour until you reach a breadcrumb consistnecy
Save almost half of the mixture for the topping in the refrigerator. Tip - I like to use more for the base and lesser for the top. That way the base makes for better squares
Add the 2 tbsp of milk to the remaining mixture and pour it into the prepared baking pan. Use the back of a spoon or glass to press it down firmly.Tip - pressing firmly will give a firmer crust that will make better pieces later.
Bake for 10 minutes until lightly golden but not cooked thru. Cool for 5 minutes.
In a mixing bowl, add the blueberries, sugar, lemon, vanilla extract, salt, and cornflour. Combine well. Set asideTip - Do not prepare the filling too early. The juices will make the base too wet and soggy.
Spread the cream cheese over the crust evenly with a spatula. Pour the blueberry mixture over the cream cheese mixture and spread evenly.
Finally, top with the crumble mixture (we saved it in the refrigerator earlier)
Continue to bake for another 35 to 40 minutes until lightly golden. Cool completely then cut into 16 squares
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you