Lemon Blueberry Baked Bars
A comforting blend of buttery crust and creamy lemon blueberry filling, perfect for breakfast or snacks.
Ingredients
For the crust
- 1 cup 1 cup (227g) unsalted butter, melted Provides richness and moisture.
- ½ cup ½ cup (100g) granulated sugar Adds sweetness.
- 2 teaspoons 2 teaspoons vanilla extract Enhances flavor.
- ½ teaspoon ½ teaspoon salt Balances sweetness.
- 1 medium the zest of one lemon Adds bright citrus flavor.
- 2 cups 2 cups (240g) all-purpose flour Forms the crust and structure.
For the filling
- 8 ounces 8 ounces (225g) cream cheese, softened to room temperature Creates a creamy texture.
- 1 cup 1 cup (200g) granulated sugar Sweetens the filling.
- 1 medium the zest of one lemon Further enhances lemon flavor.
- 2 large 2 large eggs Binds ingredients and adds richness.
- 5 ounces 5 ounces (150g) yogurt or sour cream Adds moisture and tang.
- 2 teaspoons 2 teaspoons fresh lemon juice Brightens flavor.
- ¼ teaspoon ¼ teaspoon salt Enhances overall taste.
- ½ cup ½ cup (60g) all-purpose flour Stabilizes filling.
- 3 cups 3 cups (300g) blueberries, fresh or frozen Adds sweetness and moisture.
Instructions
Preparation
- Preheat your oven to 350ºF (177ºC) and adjust the rack to the center. Prepare an 8” x 8” (or 9” x 9”) baking pan by lining it with foil, allowing some overhang.
- In a medium bowl, mix together the melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Stir in the all-purpose flour until just blended. Set aside ¾ cup of this mixture in the refrigerator; the remaining mixture will serve as the crust.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake the crust in the preheated oven for about 18 minutes, or until it starts to lightly golden.
Filling and Baking
- For the filling, beat the cream cheese in a medium bowl until smooth and creamy. Gradually add the granulated sugar and lemon zest, beating until well combined.
- Add the eggs one at a time, mixing well after each addition. Incorporate the yogurt, fresh lemon juice, and salt, and mix again. Finish by adding the flour and mixing until just combined.
- Gently fold in the blueberries to avoid breaking them.
- Pour the blueberry filling over the pre-baked crust in the pan and spread it evenly. Sprinkle the reserved crust mixture on top of the filling.
- Bake everything together for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool to room temperature in the pan, then transfer to the refrigerator for about 1 hour to firm up. Use the foil overhang to lift the bars out of the pan and cut into squares.
Notes
Tips: Use softened cream cheese for a smooth filling, reserve the crust mixture to maintain texture, and consider tossing frozen blueberries with flour to prevent sinking. Cool completely before slicing.