1. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

2. Make the Crust: In a medium mixing bowl, whisk together the gluten-free flour, powdered sugar, and salt. Pour in the melted butter and mix with a spatula until a crumbly dough forms.

3. Press the dough firmly and evenly into the bottom of the prepared baking pan. (Use the bottom of a measuring cup to smooth it out).

4. Bake the crust for 15–18 minutes, or until the edges are lightly golden brown. Remove from the oven and let it cool slightly while you make the filling. Keep the oven on.

5. Make the Filling: In a large bowl (or stand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy. Scrape down the sides of the bowl.

6. Add the eggs, lemon juice, lemon zest, and vanilla extract. Beat on medium speed just until combined and smooth. Do not overmix, or the cheesecake may crack.

7. Assemble: Pour the cheesecake batter over the par-baked crust, spreading it into an even layer.

8. Sprinkle the fresh blueberries evenly over the top of the batter. (You can gently press a few of them down, but leave most on the surface—they will sink slightly as it bakes).

9. Bake for 25–30 minutes. The bars are done when the edges are set and the center is just slightly jiggly (like Jell-O). It will firm up as it cools.

10. Remove from the oven and let cool completely on a wire rack at room temperature (about 1 hour).

11. Chill: Once cooled, refrigerate the bars for at least 3 hours (or overnight) to fully set. Lift them out using the parchment paper overhang and slice into squares.