Description
These Blueberry Lemon Pie Bars feature a buttery shortbread crust topped with a creamy lemon-infused cheesecake filling studded with fresh or frozen blueberries. Baked to perfection and chilled for a refreshing, tangy dessert, these bars combine vibrant citrus flavor with the sweetness of blueberries, making them ideal for gatherings or as a delightful treat.
Ingredients
Shortbread Crust
- 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
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)
Instructions
- Preheat Oven: Position a rack in the center of the oven and preheat to 350ºF (177ºC) to ensure even baking.
- Prepare Pan: Line an 8″ x 8″ or 9″ x 9″ baking pan with foil, leaving an overhang on the sides to aid in easy removal after baking. Set aside.
- Make Shortbread Crust: In a medium bowl, combine melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Stir in the flour until just combined to form the crust dough.
- Reserve Crust: Remove ¾ cup of the crust mixture and refrigerate or freeze it for later use as a crumb topping.
- Form Crust Base: Press the remaining crust evenly into the bottom of the prepared pan to create a firm base. Bake for 18 minutes while preparing the filling.
- Prepare Filling: In a stand mixer bowl fitted with the paddle attachment or using a hand mixer, beat cream cheese on high until smooth. Add sugar and lemon zest; beat until well combined.
- Add Wet Ingredients: Beat in the eggs one at a time until fully incorporated. Then add yogurt (or sour cream), lemon juice, and salt; beat again until smooth.
- Incorporate Flour and Blueberries: Beat in the flour until just combined, scraping down the sides as needed. Gently fold in the blueberries with a spatula to avoid breaking them.
- Assemble Bars: Pour the filling evenly over the pre-baked crust. Scatter a few blueberries on top for decoration.
- Add Crumble Topping: Retrieve the reserved shortbread crust from the fridge/freezer, crumble it over the filling evenly. Optionally sprinkle with additional granulated or coarse sugar for extra texture.
- Bake: Bake the assembled bars for 55-60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Chill: Once cooled, refrigerate the bars for at least 1 hour to set the filling and enhance flavors.
- Serve: Using the foil overhang, lift the bars out of the pan and cut into 16 squares. Garnish with lemon zest if desired. Store covered in the refrigerator up to 5 days or freeze for up to 3 months; thaw overnight in the refrigerator before serving.
Notes
- If using frozen blueberries, do not thaw before folding into the batter to prevent excess moisture.
- Line the pan with foil overhang for easy removal and cleaner slicing.
- The crumble topping can be sweetened further with coarse sugar for a crunchy texture.
- Bars keep well refrigerated for up to 5 days and can be frozen up to 3 months.
- Chilling before serving is key to firm up the creamy filling.
