Introduction

Blueberry Lemon Pie Bars combine the bright, fresh flavor of lemon with juicy blueberries in a creamy, tangy filling atop a buttery crust. These bars are perfect for a refreshing dessert or an afternoon treat with tea or coffee.

The image shows four square blueberry lemon bars on a white speckled plate. Each bar has three layers: a light golden crumbly crust at the bottom, a creamy middle layer mixed with whole dark purple blueberries, and a crumbly pale yellow topping with small visible lemon zest bits. The bars are thick and moist, with blueberries peeking out through the middle layer. Two fresh blueberries rest on the plate near the bars. The plate sits on a dark purple cloth on a white marbled surface, and a slice of lemon is partially visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: In a large bowl, combine the melted butter, ½ cup sugar, vanilla extract, salt, lemon zest, and 2 cups flour. Mix until a dough forms.
Step 3: Press about two-thirds of the dough evenly into the prepared pan to form the crust. Bake for 12-15 minutes until lightly golden. Remove from the oven and set aside.
Step 4: In a separate bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and lemon zest and continue mixing well.
Step 5: Add eggs one at a time, beating after each addition. Then mix in yogurt or sour cream, lemon juice, salt, and ½ cup flour until the filling is smooth and creamy.
Step 6: Gently fold the blueberries into the filling, being careful not to crush them.
Step 7: Pour the filling over the warm crust and spread evenly. Crumble the remaining dough over the top.
Step 8: Bake for 35-40 minutes, or until the filling is set and the topping is golden brown.
Step 9: Let the bars cool completely in the pan on a wire rack before lifting out using the parchment paper. Chill in the refrigerator for at least 2 hours before cutting into squares.

Tips & Variations

Use fresh blueberries for best texture, but frozen blueberries work well if added directly without thawing to prevent them from turning the filling purple.
For extra zest, add a teaspoon of lemon extract to the filling.
Swap the yogurt or sour cream with Greek yogurt for a thicker filling.
Sprinkle a little coarse sugar on top before baking for a subtle crunch.

Storage

Store the blueberry lemon pie bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw in the fridge before serving. For best flavor and texture, enjoy chilled or at room temperature.

How to Serve

The image shows four square blueberry dessert bars on a white speckled plate with a light crumbly top layer that is golden beige with small bits of yellow zest. The middle layer is thick and creamy, light purple with whole dark blue blueberries embedded inside. The bottom layer is a firm, pale yellow crust. Two whole blueberries sit on the plate near the bars. The plate rests on a dark purple cloth and a yellow lemon slice is partly visible at the bottom. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries can be used without thawing to prevent the filling from becoming discolored or watery. Gently fold them into the filling while still frozen.

Can I make these bars dairy-free?

To make the bars dairy-free, substitute the butter with a plant-based margarine, use dairy-free cream cheese, and replace yogurt or sour cream with a dairy-free alternative, such as coconut yogurt.

Blueberry Lemon Pie Bars Recipe

Print Recipe

★★★★★

4.5 from 124 reviews

These Blueberry Lemon Pie Bars combine a buttery crust with a creamy lemon-infused filling studded with fresh blueberries for a perfect balance of tart and sweet. Ideal for spring and summer, these bars are great for dessert or a special snack, offering a refreshing burst of citrus alongside juicy berries.

Author: Zane
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 2 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 cup (227g) unsalted butter, melted
½ cup (100g) granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
The 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

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the melted unsalted butter, granulated sugar, vanilla extract, salt, and lemon zest. Stir in the all-purpose flour until the mixture forms a crumbly dough. Press the dough evenly into the bottom of a greased or parchment-lined 9×13 inch baking pan to create the crust layer.
Bake the crust: Bake the crust in the preheated oven for about 15 minutes or until it is lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and lemon zest, mixing until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the yogurt or sour cream, fresh lemon juice, and salt until the mixture is smooth. Finally, fold in the all-purpose flour gently to avoid overmixing.
Assemble the bars: Pour the cream cheese filling over the slightly cooled crust and spread it out evenly. Carefully scatter the blueberries over the filling, pressing them down gently so they are slightly submerged.
Bake the bars: Return the pan to the oven and bake for 40 to 45 minutes, or until the filling is set but still slightly jiggly in the center. The edges should be lightly golden. Avoid overbaking to keep the filling creamy.
Cool and chill: Remove from the oven and allow the bars to cool to room temperature. Then, refrigerate for at least 2 hours to let the filling firm up completely before slicing into bars.
Serve: Once chilled, cut into squares and serve. These bars can be enjoyed as a refreshing dessert or snack and kept refrigerated in an airtight container for up to 4 days.

Notes

Use fresh lemon zest and juice for the brightest flavor.
If using frozen blueberries, do not thaw them before baking to prevent discoloration of the filling.
Softened cream cheese should be at room temperature for smooth mixing to avoid lumps.
For easier slicing, chill the pie bars thoroughly before cutting.
You can substitute Greek yogurt for sour cream for a tangier filling.

Keywords: blueberry, lemon, pie bars, dessert, creamy filling, lemon zest, fresh blueberries