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Blueberry Lemon Pie Bars Delight Recipe

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These Blueberry Lemon Pie Bars Delight combine a buttery shortbread crust with a creamy lemon-infused cheesecake filling bursting with fresh blueberries. Perfectly balanced with tangy yogurt and bright lemon zest, these bars are a delightful treat for any occasion, offering a refreshing twist on classic dessert bars.

Ingredients

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

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 Oven: Position a rack in the center of your oven and preheat it to 350ºF (177ºC) to ensure even baking.
  2. Prepare Baking Pan: Line an 8″ x 8″ or 9″ x 9″ baking pan with foil, leaving an overhang on the sides for easy removal of the bars later.
  3. Make Shortbread Crust: In a medium bowl, stir together the melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Add the flour and mix until just combined to form the crust dough.
  4. Reserve Portion of Crust: Set aside ¾ cup of this crust mixture in the refrigerator or freezer to crumble on top later.
  5. Press and Bake Crust: Press the remaining crust evenly into the prepared pan. Bake for 18 minutes until set while you prepare the filling.
  6. Prepare Filling: In a stand mixer or using a hand mixer, beat the cream cheese on high speed until smooth. Add sugar and lemon zest, beating until fully combined.
  7. Add Wet Ingredients: Beat in the eggs one at a time until fully incorporated, then add yogurt, lemon juice, and salt, mixing well.
  8. Incorporate Flour and Blueberries: Beat in the flour just until combined. Scrape down the sides of the bowl as needed, then gently fold in the blueberries with a spatula to avoid crushing them.
  9. Assemble Bars: Pour the filling into the partially baked crust, and scatter a few extra blueberries on top. Remove the reserved crust from the fridge/freezer and crumble it evenly over the filling. Optionally, sprinkle with additional sugar for a crunchy top.
  10. Bake Bars: Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool at room temperature on a wire rack.
  11. Chill Bars: Once completely cooled, refrigerate the bars for at least 1 hour to set the filling before cutting.
  12. Serve and Store: Lift bars out of the pan using the foil overhang and cut into squares. Optionally, garnish with additional lemon zest. Store covered in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Notes

  • Use fresh or frozen blueberries; do not thaw frozen berries to avoid excess moisture.
  • Line pan with foil to easily lift out bars after baking.
  • Reserving some crust to crumble on top gives a delicious crunch and texture contrast.
  • Chilling bars ensures the filling sets properly and slices cleanly.
  • Bars can be stored refrigerated up to 5 days or frozen up to 3 months for convenient make-ahead dessert.

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