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Blueberry Lemon Pie Bars Recipe

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4.2 from 14 reviews

These Blueberry Lemon Pie Bars combine a buttery shortbread crust with a creamy lemon-flavored filling bursting with fresh blueberries. Baked to perfection and chilled for a refreshing, tangy dessert that's perfect 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 (if 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 Pan: Line an 8" x 8" or 9" x 9" baking pan with foil, leaving an overhang on the sides to easily lift the bars out after baking.
  3. Make Shortbread Crust: In a medium bowl, stir together melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Add in the flour and mix until fully combined.
  4. Reserve Crust: Set aside ¾ cup of the shortbread mixture and chill it in the refrigerator or freezer for topping later.
  5. Form Crust Base: Press the remaining crust mixture evenly into the prepared pan. Bake for 18 minutes to create a firm base while preparing the filling.
  6. Prepare Filling: Using a stand mixer or hand mixer, beat the cream cheese on high until smooth. Add sugar and lemon zest and beat again until combined.
  7. Add Wet Ingredients: Beat in the eggs completely, then add yogurt, lemon juice, and salt, mixing until smooth.
  8. Incorporate Flour: Add flour and beat just until combined. Scrape the bowl sides as needed for even mixing.
  9. Add Blueberries: Gently fold in the blueberries with a spatula, being careful not to crush them.
  10. Assemble Bars: Pour the filling over the baked crust. Top with a few extra blueberries, then crumble the reserved crust on top evenly. Optionally sprinkle with coarse sugar.
  11. Bake Bars: Bake for 55-60 minutes until a toothpick inserted in the center comes out clean, allowing the filling to set.
  12. Cool and Chill: Cool the bars completely on a wire rack, then chill in the refrigerator for at least 1 hour to firm up.
  13. Serve and Store: Use the foil overhang to lift bars from pan and cut into squares. Garnish with lemon zest if desired. Store covered in the refrigerator up to 5 days or freeze for up to 3 months; thaw overnight in the fridge.

Notes

  • If using frozen blueberries, do not thaw before adding to prevent excess moisture.
  • Press the crust firmly into the pan to prevent cracks in the filling.
  • Use full-fat cream cheese and yogurt or sour cream for best texture.
  • Bars keep well refrigerated and freeze beautifully for make-ahead options.
  • Adjust sugar topping according to your taste preference.

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