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Blueberry Lemon Pie Bars Recipe

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4.3 from 2 reviews

  • Author: Sara
  • Total Time: 5 hours 43 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

Delight in these Blueberry Lemon Pie Bars featuring a buttery shortbread crust, creamy lemon-infused filling, and a generous amount of juicy blueberries. Perfectly baked to create a tangy yet sweet treat, these bars offer a refreshing dessert option that balances richness with fruitiness, ideal for any occasion.

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 (do not thaw if frozen)

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 for easy removal, and set aside.
  3. Make Shortbread Crust: In a medium bowl, combine melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Stir in the flour until just combined. Reserve ¾ cup of this mixture by placing it in the refrigerator or freezer for topping later. Press the remaining crust evenly into the prepared pan.
  4. Bake Crust: Bake the crust for 18 minutes while you prepare the filling.
  5. Prepare Filling: Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese on high until smooth. Add sugar and lemon zest, beating until smooth. Incorporate the eggs one at a time until fully mixed. Add yogurt, lemon juice, and salt, then beat again. Finally, add flour and mix until just combined, scraping down the sides as needed.
  6. Add Blueberries: Gently fold in the blueberries with a large spatula to retain their shape.
  7. Assemble Bars: Pour the filling over the hot crust and sprinkle a few blueberries on top. Remove the reserved crust from the refrigerator/freezer and crumble it evenly over the filling. Optionally, sprinkle extra granulated or coarse sugar on top for added texture and sweetness.
  8. Bake Bars: Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool and Chill: Allow the bars to cool at room temperature on a wire rack completely, then refrigerate for at least 1 hour to set.
  10. Serve: Lift the bars out of the pan using the foil overhang and cut into 16 squares. Optionally, garnish with fresh lemon zest before serving.
  11. Storage: Store bars covered in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Notes

  • If using frozen blueberries, do not thaw them before folding into the filling to prevent excess moisture.
  • Press the crust evenly for uniform baking and texture.
  • For a more pronounced lemon flavor, add extra lemon zest to the filling or topping.
  • Baking times may vary; check doneness with a toothpick inserted into the center.
  • Chilling the bars before cutting helps maintain clean slices.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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