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Lemon Blueberry Pie Bars Recipe

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★★★★★

4.6 from 147 reviews

These Lemon Pie Bars feature a buttery shortbread crust topped with a creamy lemon-filled batter studded with fresh or frozen blueberries. With bright citrus notes and a tender texture, they make a perfect refreshing dessert or snack that balances sweetness and tartness beautifully.

Ingredients

Scale

Shortbread Crust

  • 1 cup (227g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • Zest of 1 lemon
  • 2 cups (240g) all-purpose flour

Filling

  • 8 ounces (225g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • Zest of 1 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 the oven and preheat to 350ºF (177ºC).
  2. Prepare pan: Line an 8″ x 8″ (or 9″ x 9″) baking pan with foil, leaving an overhang on the sides for easy removal; set aside.
  3. Mix crust ingredients: In a medium bowl, stir together melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Add flour and mix until just combined.
  4. Reserve crust crumbs: Set aside ¾ cup of the crust mixture and refrigerate or freeze until needed.
  5. Form crust base: Press the remaining crust mixture evenly into the prepared baking pan. Bake for 18 minutes while preparing the filling.
  6. Prepare filling: In a stand mixer with paddle attachment or with a hand mixer in a medium bowl, beat cream cheese on high until smooth. Add sugar and lemon zest; beat until smooth.
  7. Add eggs and remaining filling ingredients: Beat in eggs until fully incorporated, then add yogurt, lemon juice, and salt; beat again. Add flour and mix until just combined, scraping down the sides as needed.
  8. Fold in blueberries: Gently fold in the blueberries using a large spatula until evenly distributed.
  9. Assemble bars: Pour the filling over the baked crust and sprinkle a few blueberries on top. Remove reserved crust from fridge, crumble it evenly over the filling, and optionally sprinkle with additional sugar for extra crunch.
  10. Bake bars: Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool and chill: Let bars cool at room temperature on a wire rack. Once cooled, chill in the refrigerator for at least 1 hour.
  12. Serve: Lift bars out of the pan using foil overhang, cut into squares, and optionally top with additional lemon zest. Store covered in the refrigerator for up to 5 days or freeze for up to 3 months, thawing overnight in the fridge before serving.

Notes

  • Use fresh lemon zest and juice for best bright flavor.
  • If using frozen blueberries, do not thaw to prevent color bleeding and sogginess.
  • Press crust evenly to ensure a uniform base and better texture.
  • Chilling the bars helps them set perfectly for clean slicing.
  • Bars freeze well; thaw overnight in fridge to maintain best texture.
  • You can substitute yogurt with sour cream depending on your preference.

Keywords: Lemon Bars, Blueberry Dessert, Shortbread Crust, Cream Cheese Filling, Summer Dessert, Citrus Bars

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