Dessert

Blueberry Lemon Pie Bars Recipe

Byluca Carter August 28, 2026August 28, 2026

Introduction

These Blueberry Lemon Pie Bars combine a buttery shortbread crust with a creamy lemon-scented filling bursting with fresh blueberries. Perfect for spring and summer gatherings, they offer a delightful balance of sweet and tart in every bite.

A white rectangular baking dish filled with a dessert that has multiple layers; the bottom layer is dark purple, likely blueberry filling, covered by a thick layer of light brown crumbly topping with golden oat clusters and scattered whole blueberries on top. The dish is placed on a white marbled surface with two yellow lemons and green leaves nearby, along with a partially visible silver spoon and a cream-colored cloth to the right. The lighting is soft and natural, highlighting the textures of the crumble topping and the juicy blueberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227g) unsalted butter, melted
½ cup (100g) granulated sugar

2 teaspoons vanilla extract
½ teaspoon salt

Zest of one lemon
2 cups (240g) all-purpose flour

8 ounces (225g) cream cheese, softened to room temperature
1 cup (200g) granulated sugar
Zest of one lemon

2 large eggs
5 ounces (150g) yogurt or sour cream
2 teaspoons fresh lemon juice

¼ teaspoon salt
½ cup (60g) all-purpose flour
3 cups (300g) blueberries, fresh or frozen (if using frozen, do not thaw)

Instructions

Step 1: Position a rack in the center of the oven and preheat to 350ºF (177ºC). Line an 8″ x 8″ or 9″ x 9″ baking pan with foil, leaving an overhang on the sides. Set aside.
Step 2: In a medium bowl, stir together melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Add 2 cups flour and mix until combined. Reserve ¾ cup of this shortbread crust mixture and place it in the refrigerator or freezer.
Step 3: Press the remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.

Step 4: In a stand mixer bowl fitted with the paddle attachment, or in a medium bowl using a hand mixer, beat cream cheese on high until smooth. Add sugar and lemon zest and beat until smooth.
Step 5: Add eggs one at a time, beating until fully incorporated. Then add yogurt, lemon juice, and salt, and beat again until combined.
Step 6: Add ½ cup flour and beat just until combined. Scrape down sides of the bowl as needed.

Step 7: Gently fold in blueberries with a large spatula.
Step 8: Pour the filling over the baked crust and spread evenly. Scatter a few blueberries on top.
Step 9: Remove the reserved crust from the fridge or freezer and crumble it evenly over the filling. Optionally, sprinkle with additional sugar or coarse sugar for extra crunch.

Step 10: Bake bars for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Step 11: Let the bars cool completely on a wire rack, then refrigerate for at least 1 hour to set.
Step 12: Use the foil overhang to lift bars from the pan and cut into squares. Garnish with fresh lemon zest if desired before serving.

Tips & Variations

Use fresh blueberries for the best texture, but frozen berries work well—just don’t thaw them before baking to prevent extra moisture.
For a tangier flavor, swap yogurt for sour cream in the filling.
Sprinkling coarse sugar on top adds a lovely crunch and sparkle after baking.

Storage

Store the bars covered in the refrigerator for up to 5 days. They also freeze well for up to 3 months—wrap tightly and thaw overnight in the fridge before serving.