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Blueberry Lemon Pie Bars Recipe

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4.3 from 12 reviews

These Blueberry Lemon Pie Bars feature a rich shortbread crust topped with a creamy lemon-infused filling studded with fresh blueberries. Baked to perfection and chilled for a refreshing, tangy dessert, these bars are perfect for summer gatherings or anytime you crave a fruity, creamy treat.

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)
  • Optional: Additional sugar or coarse sugar for sprinkling

Instructions

  1. Preheat Oven and Prepare Pan: Position a rack in the center of your 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, and set aside.
  2. Make Shortbread Crust: In a medium bowl, stir melted butter, granulated sugar, vanilla extract, salt, and lemon zest until combined. Add the flour and stir all together until just combined to form the crust dough.
  3. Reserve Part of Crust: Reserve ¾ cup of this shortbread crust mixture and chill it in the refrigerator or freezer for later use as the topping.
  4. Press Crust and Bake: Evenly press the remaining crust into the bottom of the prepared pan. Bake this crust for 18 minutes while you prepare the filling.
  5. Prepare Filling: Using a stand mixer with paddle attachment or a hand mixer in a bowl, beat softened cream cheese on high speed until smooth. Add sugar and lemon zest and beat again until smooth and creamy.
  6. Add Wet Ingredients: Beat in the eggs one at a time until fully incorporated. Then add yogurt, lemon juice, and salt, beating to combine smoothly.
  7. Add Flour and Blueberries: Beat in the flour just until incorporated. Scrape down the sides of the bowl as needed. Gently fold in blueberries with a spatula being careful not to break them.
  8. Assemble Bars: Pour the blueberry filling evenly over the baked crust. Add a few blueberries on top as decoration.
  9. Add Crumbled Topping: Remove the reserved shortbread crust from the fridge or freezer, crumble it over the filling evenly (use a knife or fork to separate any clumps). Optionally, sprinkle with additional sugar or coarse sugar for extra crunch.
  10. Bake Bars: Bake the assembled bars for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool and Chill: Remove bars from oven and allow to cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 1 hour to set.
  12. Serve: Use the foil overhang to lift bars from the pan and cut into 16 squares. Garnish with fresh lemon zest if desired. Store covered in the refrigerator up to 5 days or freeze for up to 3 months, thawing overnight in the fridge before serving.

Notes

  • You can use either fresh or frozen blueberries; if using frozen, do not thaw as they hold their shape better in the filling.
  • The reserved shortbread crust topping adds a delightful crumbly texture and lemony flavor contrast on top.
  • Chilling the bars before serving helps the filling set properly and enhances flavor.
  • These bars freeze very well – wrap tightly and freeze for up to 3 months.
  • Use full-fat cream cheese and yogurt or sour cream for the best creamy texture and flavor.

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