1-3Tblsfresh lemon juice or as needed for desired consistency
Instructions
Preheat oven to 350°F. Spray a 9×9 baking pan with baking spray and line with parchment paper, hanging parchment over sides of pan for easy removal.
In a large bowl or the bowl of a stand mixer, beat cream cheese until smooth. Add vanilla, egg, and lemon zest. Beat until smooth.
Press half of sugar cookie dough evenly into the bottom of the pan.
Spread cream cheese mixture over dough (it's okay if it's so thin that it's pourable, mine was), and sprinkle evenly with blueberries.
Drop chunks of remaining dough evenly over blueberries.
Bake in preheated oven for 45-50 minutes, or until cookie topping is golden brown. Remove from oven and cool completely at room temperature, then chill in refrigerator for 2 hours.
To make icing, whisk together lemon juice and powdered sugar in a bowl, adding more or less lemon juice for desired consistency. Drizzle over chilled bars and allow to set before slicing.