Blueberry Lemon Pie Bars

These blueberry lemon pie bars combine tangy citrus and sweet berries with a rich creamy filling all on a buttery crust. They are perfect for a weekend treat or to brighten up a weekday dessert without any fuss.

I made these bars on short notice to bring to a friend's gathering and they disappeared quickly. The fresh lemon zest makes all the difference in lifting the flavor.

Ingredients

• Unsalted butter: melted for a rich and tender crust choose high quality for best flavor
• Granulated sugar: split into parts for both crust and filling for balanced sweetness
• Vanilla extract: adds warmth and depth feel free to use pure extract not imitation
• Salt: enhances all the other flavors so do not skip it
• Fresh lemon zest: is essential for vibrant citrus notes pick an unwaxed bright lemon
• All-purpose flour: holds the structure of the crust and filling use a fresh bag for best results
• Cream cheese: softened makes the filling creamy and smooth opt for full fat for richness
• Eggs: bind the filling for a custardy texture go for large eggs at room temperature
• Yogurt or sour cream: adds slight tang and softness choose full fat for best results
• Fresh lemon juice: brings brightness and warmth fresh squeezed is better than bottled
• Blueberries: fresh or frozen work well Do not thaw frozen berries as they keep the filling from getting watery

Instructions

Build The Crust:

Position a rack in the center of your oven and preheat it to 350 degrees Fahrenheit. Line an 8 inch by 8 inch or a 9 inch by 9 inch baking pan with foil making sure there is an overhang for easy lifting later. In a mixing bowl combine melted butter half the sugar vanilla extract salt lemon zest and flour. Mix just until the dough forms a crumbly but hold together texture. Press this mixture firmly and evenly into the bottom of your prepared pan to form a compact crust. This will bake slightly and provide a sturdy base for your filling.

Prepare The Filling:

In a separate bowl beat the softened cream cheese with the remaining sugar and lemon zest until smooth and creamy. Add eggs one at a time mixing well to incorporate each fully. Stir in yogurt or sour cream and fresh lemon juice followed by the salt and flour. Mix gently until combined but do not over mix as you want a tender texture. Fold in the blueberries last trying not to crush them to avoid bleeding color too much.

Assemble And Bake:

Pour the filling mixture over the pre baked crust and spread it out evenly with a spatula. Place the pan in the oven on the center rack and bake for about 45 minutes or until the edges are set and the center is almost set with a slight jiggle. Allow the bars to cool completely in the pan at room temperature this helps in firming the filling for easier slicing.

Chill And Serve:

Once cooled cover the pan with plastic wrap or foil and refrigerate for at least two hours or overnight for best results. Use the foil overhang to lift the bars out of the pan cleanly and cut into squares. These bars taste wonderful straight from the fridge or at room temperature.

My favorite part of this recipe is the fresh lemon zest It adds a punch of brightness that transforms an ordinary dessert into something lively. This recipe always reminds me of summer picnics with family when we devoured these bars outdoors sunny and carefree.

Storage Tips

Store these bars tightly covered in the refrigerator They keep their creaminess well up to four days For longer storage wrap them individually then put into a freezer bag and freeze for up to two months. Thaw overnight in the fridge before serving.

Ingredient Swaps

You can swap plain yogurt with Greek yogurt for a thicker creamier filling Sour cream adds tang and works beautifully as well For the crust try using half whole wheat flour for a nuttier flavor Blueberries can be replaced with blackberries or raspberries though the color and sweetness will vary.

Serving Ideas

Serve these bars plain for a light dessert or add a dollop of whipped cream to enhance the creaminess Garnish with a few fresh blueberries and a thin lemon slice for a pretty presentation A dusting of powdered sugar just before serving adds a delicate finishing touch.

These bars never fail to impress guests and even picky eaters. Their combination of textures and flavors hits every enjoyable note in a dessert and they store so well making them my go to for celebrations and snacks.

Frequently Asked Recipe Questions

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Use them directly without thawing to avoid excess moisture in the filling.

→ What’s the best way to get a buttery crust?

Melting the butter beforehand and mixing it thoroughly with the flour creates a rich, tender crust that holds together nicely.

→ How do I prevent the crust from sogginess?

Blind bake the crust briefly before adding the lemon and blueberry layers to maintain a crisp texture.

→ Can sour cream be substituted in the filling?

Yes, yogurt or sour cream adds a gentle tang and creamy texture, both work great for this filling.

→ What’s the key to a smooth lemon filling?

Using softened cream cheese and zesting fresh lemons ensures the filling is creamy and packed with bright citrus flavor.