You can never go wrong with the dynamic duo lemon and blueberry. The sour of lemon, bite of a blueberry and just the right amount of sugar and fat in these make for the most delicious breakfast or afternoon snack. Perfect for a summer day or any time of the year to bring you back to summer.

Lemon Blueberry Pie Bars

Fresh bite of summer thats perfect all year round. This recipe has a surprising ingredient that adds so much creaminess for the sweetest, brightest treat!

Course Breakfast, Dessert
Keyword Bars, Blueberry, Lemon
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 9 servings

Ingredients

Crust & Topping

  • 1 C Butter Melted
  • 1/2 C White Sugar
  • 2 Tsp Vanilla Extract
  • 1/2 Tsp Salt Leave this out if you use salted butter
  • Zest of one small lemon or half of large lemon

Filling

  • 8 Oz Cream Cheese Softened
  • 2 Large Eggs
  • 1 C White Sugar
  • 5 Oz Mayonaise Add a small squeeze of lemon juice
  • 2 Tsp Lemon Juice Squeeze the lemon you zested
  • Pinch of Salt
  • 1/2 C AP Flour
  • 3 C Fresh Blueberries 2 Small packages of fresh is slightly under 3 cups.

Instructions

  1. Preheat oven to 350 degrees. Line a 8" x 8" pan with parchment paper.

Crust & Topping

  1. Stir butter, sugar, vanilla, salt and zest together in a medium bowl. Add flour and stir until just combined.

  2. Save 1/2 to 3/4 C. of dough and place in freezer. Add remaining to the pan and spread evenly.

  3. Bake for 18 minutes, just until crust begins to turn a very pale yellow/golden color.

Filling

  1. While the crust is baking, use a stand or hand mixer to mix the filling.

  2. Beat cream cheese  on high until smooth. Add eggs and scrape the sides of the bowls as need be.

  3. Add sugar, lemon mayo, the remaining zest from the lemon(s), lemon juice and salt. Mix until all combined. 

  4. Add flour and beat until just combined.

  5. Take a spatula or spoon and fold in the frozen or fresh blueberries.

  6. Pour filling on to warm crust and top with remaining crust from the fridge.

  7. Before placing pan in the oven, we topped our with a light sprinkle of white sugar. It adds a nice crème brule texture. This step is completely optional.

  8. Bake for 55-60 minutes. I began checking mine at 50 minutes, every oven cooks differently. To check doneness, use a toothpick in the center, when it's clean it's ready.

  9. Remove from pan and cool on a wire rack. We cut ours in to 9 bars, you can do more or less depending on size preference. 


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