Description
Homemade blueberry lemon bars combine tangy citrus with sweet summer berries in a delightful dessert. Classic shortbread crust and silky lemon custard create a perfect balance for you to savor and enjoy.
Ingredients
Scale
- 3 cups (300g) blueberries (fresh or frozen; if using frozen, do not thaw)
- 1 cup (227g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 8 oz (225g) cream cheese, softened to room temperature
- 2 cups (240g) all-purpose flour
- 5 oz (150g) yogurt or sour cream
- ½ cup (100g) granulated sugar
- ½ cup (60g) all-purpose flour
- 2 tsps fresh lemon juice
- 2 tsps vanilla extract
- 2 zest of one lemon
- ½ tsp salt
- ¼ tsp salt
Instructions
- Crust Preparation: Meld melted butter, sugar, vanilla, salt, and lemon zest in a mixing bowl, incorporating flour until a uniform dough materializes.
- Pan Setup: Divide dough, reserving roughly three-quarters. Press remaining portion into a foil-lined baking pan, creating an even foundation.
- Initial Baking: Roast the crust until edges transform to a golden hue, approximately 18 minutes, establishing a robust base for the subsequent layers.
- Filling Creation: Whisk cream cheese to a silken texture, gradually introducing sugar and lemon zest to construct a vibrant, aromatic core.
- Liquid Integration: Incorporate eggs systematically, maintaining a smooth consistency. Blend in yogurt, lemon juice, and a whisper of salt.
- Blueberry Infusion: Delicately fold flour into the mixture, minimizing stirring. Gently introduce fresh blueberries throughout the creamy landscape.
- Assembly and Topping: Cascade the velvety filling over the pre-baked crust, strategically dispersing additional blueberries. Crumble reserved shortbread mixture across the surface, optionally dusting with a light sugar sprinkle.
- Final Baking: Bake until the center solidifies completely, approximately 55-60 minutes. Verify doneness using a toothpick test.
- Cooling and Serving: Allow bars to cool entirely at room temperature, then refrigerate for at least an hour. Extract from pan using foil edges, slice into elegant squares, and optionally garnish with extra lemon zest.
- Storage: Refrigerate remaining bars, which will preserve their exquisite flavor for up to five days, or freeze for extended enjoyment.
Notes
- Chill for Perfection: Refrigerate the shortbread base before baking to enhance its structure and prevent spreading during cooking.
- Gentle Mixing Matters: Minimize stirring when incorporating flour and blueberries to maintain a light, tender texture in the filling.
- Toothpick Test Technique: Check doneness by inserting a toothpick near the center – it should come out with just a few moist crumbs, not wet batter.
- Zest Boost Tip: Reserve extra lemon zest for garnishing to intensify the citrusy aroma and add a fresh visual appeal to the final bars.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 366
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 78 mg