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Blueberry Lemon Pie Bars Recipe

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★★★★★

4.4 from 65 reviews

These Blueberry Lemon Pie Bars combine a buttery shortbread crust with a creamy lemon-infused filling and juicy blueberries. Baked to perfection and chilled for a refreshing treat, these bars are perfect for dessert or a special occasion, delivering a delightful balance of sweet and tangy flavors in every bite.

Ingredients

Scale

Shortbread Crust

  • 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, measured properly

Filling

  • 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 frozen, do not thaw)

Instructions

  1. Preheat and prepare pan: Position an oven rack in the center and preheat the oven to 350ºF (177ºC). Line an 8″ x 8″ or 9″ x 9″ baking pan with foil, leaving an overhang on the sides, and set aside.
  2. Make the shortbread crust: In a medium bowl, stir together melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Add the flour and mix until combined. Reserve ¾ cup of the crust mixture in the fridge or freezer. Press the remaining crust evenly into the prepared pan and bake for 18 minutes.
  3. Prepare the filling: Using a stand mixer with paddle attachment or hand mixer, beat the cream cheese on high until smooth. Add sugar and lemon zest; beat until smooth. Add eggs and beat until fully incorporated. Add yogurt, lemon juice, and salt; beat again. Finally, add flour and beat just until combined. Scrape sides as needed.
  4. Fold in blueberries: Gently fold the blueberries into the batter using a large spatula to avoid breaking the berries.
  5. Assemble and bake: Pour filling over the baked crust and scatter a few blueberries on top. Crumble the reserved crust over the filling and optionally sprinkle with additional or coarse sugar. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and chill: Let bars cool completely on a wire rack at room temperature, then refrigerate for 1 hour to set.
  7. Serve and store: Lift bars out using foil edges and cut into squares. Top with lemon zest if desired. Store covered in the refrigerator up to 5 days or freeze up to 3 months; thaw overnight in the refrigerator before serving.

Notes

  • Use fresh or frozen blueberries; if frozen, do not thaw them before folding into the batter to prevent color bleeding.
  • Ensure cream cheese is at room temperature for smooth batter.
  • Measuring flour properly by spooning and leveling ensures the right texture in crust and filling.
  • The reserved crust adds a crumbly topping, enhancing texture.
  • Bars hold well refrigerated and freeze well, making them great for make-ahead dessert.
  • For brighter lemon flavor, use fresh lemon zest and juice.

Keywords: blueberry lemon bars, lemon pie bars, shortbread crust dessert, berry dessert bars, lemon berry dessert, summer dessert, baked bars

Find it online: https://lucabites.com/blueberry-lemon-pie-bars-recipe/