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!

Blueberry Lemon Bars

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• Author: Dulcia
• Total Time: 80 minutes
• Yield: 12 1x

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Description

These Blueberry Lemon Bars combine the zesty brightness of lemons with the juicy sweetness of blueberries, all atop a buttery shortbread crust. The creamy filling is balanced with the slight crunch from the shortbread, making each bite a perfect harmony of flavors.

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Ingredients

Scale 1x2x3x

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
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)

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Instructions

Preheat Oven and Prepare Pan:
Preheat the oven to 350ºF (177ºC). Line an 8″ x 8″ or 9″ x 9″ baking pan with foil, leaving an overhang on the sides for easy removal. Set aside.
Make the Shortbread Crust:
In a medium bowl, stir together the melted butter, granulated 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 and bake for 18 minutes.
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 granulated sugar and lemon zest and beat until creamy.
Add the eggs one at a time, beating until fully incorporated.
Add the yogurt, lemon juice, and salt, and beat again until smooth.
Finally, add the flour and mix just until combined.
Gently fold in the blueberries with a spatula.
Assemble and Bake:
Pour the filling over the pre-baked crust.
Scatter a few extra blueberries on top, then crumble the reserved shortbread crust over the filling.
Optionally, sprinkle the top with additional granulated sugar or coarse sugar.
Bake the bars for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bars to cool at room temperature on a wire rack, then chill them in the refrigerator for at least 1 hour.
Serve:
Once chilled, lift the bars out of the pan using the foil overhang and cut them into squares.
Top with additional lemon zest, if desired. Store the bars covered in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw overnight in the fridge.

• Prep Time: 20 minutes
• Cook Time: 60 minutes

Nutrition

• Calories: 290