Print

Blueberry Lemon Pie Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

These Blueberry Lemon Pie Bars combine a buttery shortbread crust with a creamy lemon-infused filling studded with fresh blueberries. Baked to perfection, these bars are refreshing, tangy, and perfect for any dessert table. Chilled for an hour before serving, they offer a perfect balance of sweet, tart, and rich flavors in each bite.

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 using frozen, do not thaw)

Instructions

  1. Preheat Oven: Position a rack in the center of the oven and preheat to 350ºF (177ºC) to ensure even baking.
  2. Prepare Baking Pan: Line an 8″ x 8″ or 9″ x 9″ baking pan with foil, leaving an overhang on the sides for easy removal later. Set aside.
  3. Make Shortbread Crust: In a medium bowl, stir together the melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Add the flour and mix until just combined.
  4. Reserve Crust: Remove ¾ cup of the shortbread crust mixture and refrigerate or freeze until needed for topping.
  5. Press Crust: Press the remaining crust evenly into the prepared baking pan and bake for 18 minutes while preparing the filling.
  6. Prepare Filling: Using a stand mixer with paddle attachment or a hand mixer, beat the cream cheese on high until smooth. Add the sugar and lemon zest and beat until smooth and creamy.
  7. Add Eggs and Other Ingredients: Beat in the eggs until fully incorporated. Then add the yogurt, lemon juice, and salt, continuing to beat. Finally, add the flour and beat until just combined. Scrape down the sides as needed.
  8. Fold in Blueberries: Gently fold in the blueberries with a spatula to avoid breaking them up.
  9. Assemble Bars: Pour the filling evenly over the baked crust in the pan. Add a few blueberries on top for decoration.
  10. Add Reserved Crust: Remove reserved crust from fridge/freezer and crumble it over the filling. Optionally, sprinkle with additional granulated or coarse sugar for extra crunch.
  11. Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  12. Cool and Chill: Let the bars cool completely at room temperature on a wire rack. Once cooled, chill in the refrigerator for 1 hour to set.
  13. Serve: Use the foil overhang to lift bars from the pan, then cut into 16 squares. Optionally top with fresh lemon zest before serving. Store covered in the refrigerator up to 5 days or freeze up to 3 months. Thaw overnight in the refrigerator before serving.

Notes

  • If using frozen blueberries, do not thaw before adding to the filling to prevent color bleed and sogginess.
  • For a tangier flavor, substitute sour cream for yogurt in the filling.
  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • Use foil with an overhang to easily lift bars from the pan without breaking.
  • Bars can be stored in the fridge for up to 5 days or frozen for up to 3 months.
  • Sprinkling coarse sugar on top before baking adds a nice crunch.

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