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Blueberry Lemon Pie Bars Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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