Blueberry Lemon Bars

Blueberry Lemon Bars

Bright, zesty, and bursting with flavor, these Blueberry Lemon Bars are the perfect blend of sweet and tangy. Featuring a buttery shortbread crust, a creamy lemon-infused filling, and juicy blueberries, these bars are a refreshing treat for any occasion. Whether you’re hosting a brunch, looking for a dessert to brighten up your week, or simply love the combination of blueberry and lemon, this recipe is sure to become a favorite!

Ingredients:

For the Shortbread Crust:

• 1 cup (227g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• Zest of one lemon
• 2 cups (240g) all-purpose flour

For the 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
• 1/4 teaspoon salt
• 1/2 cup (60g) all-purpose flour
• 3 cups (300g) blueberries (fresh or frozen; if using frozen, do not thaw)

Directions:

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350ºF (177ºC).
   • Line an 8″ x 8″ or 9″ x 9″ baking pan with foil, leaving enough overhang on the sides for easy removal. Set aside.
2. Make the Shortbread Crust:
   • In a medium bowl, stir together the melted butter, sugar, vanilla extract, salt, and lemon zest.
   • Add the flour and mix until fully combined.
   • Reserve 3/4 cup of the shortbread crust mixture and place it in the refrigerator or freezer until needed.
   • Press the remaining crust evenly into the prepared baking pan.
   • Bake the crust for 18 minutes or until lightly golden.
3. Prepare the Filling:
   • In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese on high until smooth.
   • Add the sugar and lemon zest, beating until creamy.
   • Beat in the eggs, one at a time, ensuring each is fully incorporated.
   • Add the yogurt (or sour cream), lemon juice, and salt, and beat again until smooth.
   • Finally, add the flour and mix until just combined.
   • Gently fold in the blueberries with a spatula.
4. Assemble and Bake:
   • Pour the prepared filling over the pre-baked crust.
   • Scatter a few extra blueberries on top for added flavor and texture.
   • Crumble the reserved shortbread crust over the top of the filling.
   • Optionally, sprinkle with extra granulated sugar or coarse sugar for a sweet crunch.
   • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve:
   • Allow the bars to cool at room temperature on a wire rack.
   • Once cooled, chill them in the refrigerator for at least 1 hour.
   • To serve, lift the bars out of the pan using the foil overhang and cut into squares.
   • Garnish with additional lemon zest if desired.

Quick Recipe Facts:

• Prep Time: 20 minutes
• Cooking Time: 60 minutes
• Total Time: 80 minutes
• Servings: 12
• Calories: 290 kcal per serving

Tips for Perfect Blueberry Lemon Bars:

• Fresh vs. Frozen Blueberries: If using frozen blueberries, there’s no need to thaw them before baking. This helps avoid excess moisture in the bars.
• Creamy Texture: Make sure the cream cheese is softened to room temperature before starting to avoid lumps in the filling.
• Chilling is Key: Let the bars cool completely and chill for at least an hour to ensure clean, neat slices when serving.

Why You’ll Love This Recipe:

• Perfect Balance of Sweet and Tart: The tanginess of the lemon pairs beautifully with the sweetness of the blueberries and the creamy filling.
• Buttery Shortbread Crust: The melt-in-your-mouth shortbread crust adds the perfect crunch to each bite.
• Make-Ahead Friendly: These bars can be made in advance, stored in the fridge, and enjoyed throughout the week.

Whether you’re serving these at a summer gathering or enjoying them with a cup of coffee, these Blueberry Lemon Bars are the ultimate crowd-pleaser!

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