Description
Blueberry Lemon Pie Bars are a delightful dessert that perfectly balances the tangy zest of lemon with the sweet burst of blueberries. These bars feature a creamy cheesecake filling layered on a buttery lemon shortbread crust, topped with a crunchy crumble that adds texture and flavor. Ideal for any occasion—from summer picnics to cozy nights at home—these bars are sure to impress your family and friends.
Ingredients
Scale
- 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
- 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
- Preheat your oven to 350°F (177°C) and line an 8" x 8" baking pan with foil, leaving an overhang for easy removal.
- For the crust, mix melted butter, sugar, vanilla, salt, lemon zest, and flour until combined. Press the mixture into the prepared pan.
- In a separate bowl, blend softened cream cheese, granulated sugar, lemon zest, eggs, yogurt or sour cream, lemon juice, salt, and flour until smooth. Gently fold in fresh blueberries.
- Pour the filling over the crust and bake for 30-35 minutes until edges are set but center is slightly jiggle.
- Allow bars to cool completely before slicing into squares.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (80g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg