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Blueberry Lemon Pie Bars Recipe

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★★★★★

4.2 from 64 reviews

These delightful Blueberry Lemon Pie Bars offer a perfect balance of tangy lemon and sweet blueberries nestled in a buttery shortbread crust. Easy to prepare and baked to perfection, they make an ideal dessert or snack for any occasion, combining creamy filling with a crisp, crumbly topping.

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

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 and Prepare Pan: Position a rack in the center of your oven and preheat it to 350ºF (177ºC). Line an 8″ x 8″ or 9″ x 9″ baking pan with foil, leaving an overhang on the sides for easy removal later, and set aside.
  2. Make Shortbread Crust: In a medium bowl, stir together melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Add the flour and mix until fully combined into a dough. Reserve ¾ cup of this mixture and place it in the refrigerator or freezer until needed.
  3. Form and Bake Crust: Press the remaining crust mixture evenly into the prepared pan. Bake in the preheated oven for 18 minutes while you prepare the filling.
  4. Prepare the Filling: Using a stand mixer with a paddle attachment or a hand mixer in a medium bowl, beat the cream cheese on high speed until smooth. Add sugar and lemon zest, beating until smooth again. Add eggs one at a time and beat until fully incorporated. Beat in yogurt or sour cream, lemon juice, and salt. Finally, add flour and beat until just combined. Scrape down sides as necessary.
  5. Add Blueberries: Gently fold in the blueberries using a large spatula, ensuring they are evenly distributed without crushing.
  6. Assemble Bars: Pour the filling over the baked crust evenly. Place a few extra blueberries on top. Remove the reserved crust from the fridge/freezer, crumble it over the filling, and sprinkle additional sugar or coarse sugar if desired.
  7. Bake Bars: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from oven and allow to cool completely at room temperature on a wire rack.
  8. Chill and Serve: After cooling, chill the bars in the refrigerator for at least 1 hour. When fully chilled, use the foil overhang to lift the bars out of the pan and cut into 16 squares. Optionally, top with fresh lemon zest before serving.
  9. Storage: Store bars covered in the refrigerator for up to 5 days. They also freeze well for up to 3 months; thaw overnight in the refrigerator before serving.

Notes

  • Do not thaw frozen blueberries before folding into the filling to prevent excess moisture.
  • Using foil with an overhang makes it easier to lift the bars out of the pan cleanly.
  • You can substitute yogurt with sour cream for a slightly different creaminess in the filling.
  • Sprinkling coarse sugar on top before baking adds a nice crunchy texture.
  • Make sure the cream cheese is at room temperature to ensure a smooth filling.
  • For best results, use fresh lemon zest and fresh lemon juice to enhance the bright citrus flavor.

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

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