lemon blueberry bars

The perfect dessert bars for spring are these lemon blueberry cheesecake bars. They are full of flavor and zest!

Lemon Blueberry Cheesecake Bars

graham cracker sheets/rectangles ((or 1 ¼ cup crumbs))

Tablespoons unsalted butter (melted)

(50 g) granulated sugar

(16 oz) block style cream cheese (room temperature)

(100 g) granulated sugar

eggs (room temperature)

lemon juice

lemon

blueberries

Preheat oven

Preheat oven to 325&deg; F. Grease a 9-inch square baking pan, line with parchment paper and set aside.

Make graham cracker crust

In the bowl of a food processor, crush graham crackers into fine crumbs, about 30 seconds (you can also place graham crackers in a zip-top bag and crush them with the back of a measuring cup). Add sugar and melted butter. Process until combined, about ten 1-second pulses.

Bake crust

Transfer mixture to prepared pan. Press the graham cracker crumbs into the bottom of the pan. Bake for 15 minutes or until fragrant. Cool completely. Prepare the filling.

Make cheesecake filling

In the bowl of a stand mixer or using a hand mixer, beat cream cheese until smooth. Add eggs, sugar, lemon juice and lemon zest. Mix until well combined. Scrape down the sides and bottom of the bowl if necessary. Stir in 1 1/4 cups fresh blueberries.

Transfer to crust

Transfer mixture to cooled graham cracker crust. Sprinkle remaining 1/4 cup blueberries over the top.

Bake bars

Bake bars at 325 F for 30 to 35 minutes or until the center jiggles slightly. Remove from the oven and cool completely before refrigerating for at least 2 hours. Once set, remove from pan using the parchment lining and slice into 16 square bars. Garnish with fresh lemon zest and serve.

A sweet and creamy lemon cheesecake filling bursting with blueberries sits atop a lemon shortbread crust with lemon shortbread crumbles on top.

Blueberry Lemon Pie Bars

(227 grams) unsalted butter (melted)

(100 grams) granulated sugar

vanilla extract

salt

(240 grams) all-purpose flour

(225 grams) cream cheese (softened

(200 grams) granulated sugar

eggs

(150 grams) yogurt

½ cup (60 grams) all-purpose flour

(300 grams) blueberries (fresh

Position a rack in the center position of the oven. Preheat the oven to 350ºF (177ºC).

Line an 8″ x 8″ (or 9&quot; x 9&quot;) baking pan with foil. Leave an overhang on the sides. Set aside.

Stir the melted butter, granulated sugar, vanilla extract, salt, and the lemon zest together in a medium bowl. Add the flour and stir until combined.

Reserve ¾ cup2 of the shortbread crust and place in the refrigerator or freezer until needed.

Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.

SHORTBREAD CRUST

In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Add the sugar and lemon zest and beat until smooth.

Add the eggs, and continue beating until completely incorporated. Add the yogurt, lemon juice, and salt and beat again. Finally, add the flour and beat one more time until just combined. Scrape down the sides as necessary before adding the blueberries, then gently fold in the blueberries with a large spatula.

Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with additional sugar or course sugar, if desired. 

Bake bars for 55-60 minutes minutes, or until a toothpick inserted in center comes out clean. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.

When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving, if desired. Bars can be stored covered in the refrigerator up to 5 days. Bars freeze well, up to 3 months. Thaw in the refrigerator overnight.

FILLING

These bars are absolutely delicious!  My neighbor gave me some lemons from her tree - and I had some blueberries, so I chose this recipe!  I used sour cream (I didn't have plain yogurt).  I gave some bars to my neighbor - and she said it was the best dessert ever!  So, I'm not the only one who thought they were delicious!  I used an 8x8 pan, and I did have to bake it 65 minutes to make sure the middle was done.  It was perfect!

Although highly rated, I found this recipe disappointing.  There's not nearly enough lemon!   If I were to make this again, I would triple the use of lemon zest.   I would also lay down a layer of lemon curd before adding the filling.

So good so easy everyone loved the shortbread crust. Bursting with fresh lemon and blueberries 🫐 Yummy!

You're gonna laugh...old age is creeping in fast.  I made these and since I have been recently using quarter sticks instead of half sticks I made the crust and crumb with half the amount of butter called for 😂
The first day after baking, as expected, the crust was hard.  However, the second and third days they were fabulous as the crust hadn't gotten soft and mushy.  I loved them and the next I think I will go with 3/4 cups butter.  You never know what mistakes are going to teach you.
Thanks for a fabulous recipe!

https://content.jwplatform.com/videos/J0SdYl5F.mp4

See how to make blueberry lemon pie bars-- a popular favorite from Fresh April Flours!

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The most viewed lemon blueberry bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Blueberry Cheesecake Bars

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