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Blueberry Lemon Pie Bars

These Blueberry Lemon Pie Bars combine the tangy brightness of lemon with the sweetness of blueberries in a creamy filling on a buttery shortbread crust, making a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Shortbread Crust
  • 1 cup unsalted butter (melted)
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon lemon zest From one lemon
  • 2 cups all-purpose flour
Filling
  • 8 ounces cream cheese (softened to room temperature)
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest From one lemon
  • 2 large eggs
  • 5 ounces yogurt or sour cream
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • 3 cups blueberries (fresh or frozen) If using frozen, do not thaw

Method
 

Preparation
  1. Position a rack in the center of the oven and preheat to 350ºF (177ºC).
  2. Line an 8" x 8" (or 9" x 9") baking pan with foil, leaving an overhang on the sides for easy removal. Set aside.
Shortbread Crust
  1. In a mixing bowl, combine melted butter, ½ cup granulated sugar, vanilla extract, salt, lemon zest, and 2 cups flour. Mix until the dough resembles coarse crumbs.
  2. Press the mixture evenly into the bottom of the prepared baking pan to form a crust.
  3. Bake the crust in the preheated oven for 12-15 minutes, or until it’s golden brown and fragrant. Remove from oven and let cool slightly.
Filling
  1. In a separate bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy (about 2-3 minutes).
  2. Add the lemon zest, eggs, yogurt or sour cream, fresh lemon juice, and ¼ teaspoon salt. Mix until just combined.
  3. Gradually add ½ cup flour to the mixture and gently fold in the blueberries, being careful not to crush them.
  4. Pour the blueberry filling over the cooled shortbread crust, spreading it out evenly.
  5. Bake for an additional 25-30 minutes, or until the filling is set and the edges are bubbling. The center should be soft but not jiggle when lightly shaken.
  6. Allow the pie bars to cool in the pan for at least 1 hour before lifting out using the foil overhang. Transfer to a cutting board and slice into squares.

Notes

These bars are best served chilled or at room temperature. Garnish with powdered sugar or lemon zest, and serve with whipped cream or vanilla ice cream. Store in an airtight container in the refrigerator for 4-5 days or freeze for up to three months.