Description
These Blueberry Lemon Pie Bars combine a buttery crumb crust with a creamy, tangy lemon-cream cheese filling studded with fresh blueberries, baked to perfection. They are perfect for a refreshing dessert or a sweet snack, offering a delightful balance of tart and sweet flavors in every bite.
Ingredients
Scale
Crust
- 1 cup unsalted butter (melted)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- Zest of one lemon
Filling
- 8 ounces cream cheese (softened)
- 1 cup granulated sugar
- 2 large eggs
- 5 ounces yogurt or sour cream
- 2 teaspoons fresh lemon juice
- ½ cup all-purpose flour
- ¼ teaspoon salt
- Zest of one lemon
- 3 cups blueberries (fresh or frozen)
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350ºF (177ºC) and line an 8” x 8” or 9” x 9” baking pan with foil to ensure easy removal of the bars after baking.
- Prepare the Crust: In a large bowl, combine the melted unsalted butter, ½ cup granulated sugar, lemon zest, 2 cups all-purpose flour, and ½ teaspoon salt. Mix until the mixture forms a crumbly texture. Press this mixture evenly into the bottom of the prepared baking pan, creating a firm base for the filling.
- Make the Filling: In a separate bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy. Add the 2 eggs, yogurt or sour cream, fresh lemon juice, ½ cup flour, ¼ teaspoon salt, lemon zest, and vanilla extract; mix thoroughly until well combined. Gently fold in the blueberries to evenly distribute them throughout the filling without breaking them.
- Assemble and Bake: Pour the prepared filling over the pressed crust in the baking pan, spreading it out evenly. Place the pan in the preheated oven and bake for approximately 35-40 minutes or until the filling is set and slightly firm to the touch.
- Cool and Serve: Remove the pie bars from the oven and allow them to cool completely in the pan. Once cooled, lift the bars out using the foil lining, cut into 12 squares, and serve.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in the filling.
- Line the pan with foil for easy removal and to prevent sticking.
- For a tangier flavor, increase the lemon zest slightly in the filling or crust.
- These bars are best served chilled or at room temperature.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
