Description
Blueberry Lemon Pie Bars are a delightful dessert that perfectly combines the creamy richness of lemon cheesecake with the vibrant burst of fresh blueberries, all sitting atop a buttery lemon shortbread crust.
Ingredients
Scale
- 1 cup (227g) unsalted butter (melted)
- ½ cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Zest of one lemon
- 2 cups (240g) all-purpose flour
- 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
- ¼ teaspoon salt
- ½ cup (60g) all-purpose flour
- 3 cups (300g) blueberries (fresh or frozen; if using frozen, do not thaw)
Instructions
- Preheat your oven to 350°F (177°C) and prepare an 8" x 8" baking pan by lining it with foil.
- In a mixing bowl, combine melted butter, sugar, vanilla extract, salt, lemon zest, and flour to make the crust. Press firmly into the bottom of the prepared pan.
- Bake the crust for about 15 minutes until lightly golden.
- For the filling, beat together cream cheese, sugar, lemon zest, eggs, yogurt or sour cream, lemon juice, salt, and flour until smooth.
- Fold in fresh blueberries gently before pouring the filling over the baked crust.
- Bake for an additional 30-35 minutes until set and lightly golden on top.
- Allow to cool completely before slicing into squares.
Nutrition
- Serving Size: 1 bar (55g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg