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Blueberry Lemon Pie Bars Recipe

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These Blueberry Lemon Pie Bars feature a buttery shortbread crust topped with a creamy, tangy lemon cheesecake filling studded with fresh blueberries. The bars are baked to perfection and chilled to set, offering a refreshing dessert perfect for spring and summer gatherings. The combination of lemon zest and juice with fresh blueberries creates a bright and flavorful treat that’s both indulgent and satisfying.

  • Total Time: 5 hours 30 minutes
  • Yield: 16 servings

Ingredients

Shortbread Crust

  • 1 cup (227g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 2 teaspoons vanilla bean paste
  • 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)

Topping (optional)

  • Additional sugar or coarse sugar for sprinkling
  • Additional lemon zest for garnish

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 easier removal later. Set aside.
  3. Make Shortbread Crust: In a medium bowl, combine melted butter, granulated sugar, vanilla bean paste, salt, and lemon zest. Stir in flour until just combined.
  4. Reserve Crust: Measure out ¾ cup of the shortbread crust mixture and refrigerate or freeze until needed.
  5. Press and Bake Crust: Press remaining shortbread mixture evenly into the bottom of the prepared pan. Bake for 18 minutes while preparing the filling.
  6. Prepare Filling: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat cream cheese on high speed until smooth. Add sugar and lemon zest and continue beating until smooth and creamy.
  7. Add Wet Ingredients: Beat in eggs, one at a time, until fully incorporated. Add yogurt, lemon juice, and salt, mixing well after each addition.
  8. Add Flour and Blueberries: Beat in flour until just combined. Scrape down the sides as needed. Gently fold in blueberries with a large spatula to avoid crushing.
  9. Assemble Bars: Pour the filling over the baked shortbread crust and smooth the top. Scatter a few blueberries over the filling. Remove the reserved crust from the refrigerator and crumble it evenly over the top of the filling. Sprinkle with additional sugar or coarse sugar if desired.
  10. Bake Bars: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  11. Cool and Chill: Allow bars to cool completely on a wire rack at room temperature. Once cooled, chill in the refrigerator for at least 1 hour to set.
  12. Serve: Lift bars out of the pan using the foil overhang. Cut into 16 squares. Garnish with extra lemon zest if desired. Store covered in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Notes

  • Use frozen blueberries without thawing to prevent excess moisture in the filling.
  • Melted butter is essential for the shortbread crust to combine smoothly.
  • The reserved crust topping adds a nice crumbly texture and sweetness contrast.
  • Chilling the bars before slicing helps them hold their shape.
  • These bars freeze well; wrap tightly and thaw overnight in the fridge.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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