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Blueberry Lemon Pie Bars Recipe

Blueberry Lemon Pie Bars Recipe
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★★★★★

4.9 from 22 reviews

These Blueberry Lemon Pie Bars feature a buttery shortbread crust, a creamy lemon-infused filling bursting with fresh blueberries, and a crumbly topping. Perfect as a delightful dessert or snack, they balance tartness and sweetness in every bite with a refreshing citrus twist.

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 using frozen, do not thaw)

Instructions

  1. Preheat Oven and Prepare Pan: 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 to help lift out the bars later. 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 combined to form the dough. Reserve ¾ cup of this dough and chill in the refrigerator or freezer for the topping.
  3. Bake Shortbread Base: Press the remaining dough evenly into the prepared pan. Bake in the preheated oven for 18 minutes while preparing the filling.
  4. Prepare Filling: In a stand mixer or with a hand mixer, beat cream cheese on high speed until smooth. Add sugar and lemon zest, beating until fully incorporated and smooth.
  5. Add Eggs and Dairy: Beat in the eggs until fully combined. Add yogurt or sour cream, fresh lemon juice, and salt; beat again until incorporated.
  6. Incorporate Flour and Blueberries: Mix in the flour until just combined. Scrape down the bowl’s sides, then gently fold in the blueberries with a spatula to avoid breaking them.
  7. Assemble Bars: Pour the filling over the baked crust. Optionally, scatter a few blueberries on top. Remove reserved crust from chill and crumble evenly over the filling. Sprinkle with coarse sugar if desired.
  8. Bake Bars: Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean. Cool at room temperature on a wire rack.
  9. Chill and Serve: Once cooled, chill the bars in the refrigerator for at least 1 hour. Lift bars out using foil overhang, cut into squares, and garnish with additional lemon zest if desired.
  10. Storage: Store bars covered in the refrigerator for up to 5 days. Freeze up to 3 months; thaw overnight in refrigerator before serving.

Notes

  • Do not thaw frozen blueberries before folding them into the filling to prevent excess moisture.
  • If you prefer softer bars, reduce baking time slightly; for firmer bars, bake the full 60 minutes.
  • Using yogurt instead of sour cream will yield a slightly tangier filling.
  • Make sure cream cheese is fully softened at room temperature for a smooth filling.
  • Coarse sugar on top adds a nice crunch and visual appeal but is optional.

Nutrition

Keywords: Blueberry lemon pie bars, lemon bars, blueberry dessert, shortbread crust, creamy filling, easy baking recipe

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