Lemon Blueberry Shortbread Bars Recipe

Introduction

Lemon Blueberry Shortbread Bars are a delightful treat combining a buttery crust with a creamy, tangy filling and bursts of fresh blueberries. These bars make a perfect dessert for any occasion, offering bright citrus flavors balanced with sweet berries.

Ingredients

• For the crust:
• 2 cups (4 sticks) unsalted butter, melted
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• Zest of two lemons, divided
• 4 cups all-purpose flour
• For the filling:
• 16 ounces (2 bars) cream cheese, room temperature
• 4 large eggs
• 2 cups granulated sugar
• 11 ounces lemon flavored Greek yogurt (about 2 single serving yogurts)
• 2 tablespoons lemon juice
• Pinch of salt
• 1 cup all-purpose flour
• 18 ounces fresh blueberries

Instructions

1. Step 1: Preheat your oven and prepare a baking pan by lining it with foil or parchment for easy removal later.
2. Step 2: To make the shortbread crust, stir together the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest in a medium bowl. Add the 4 cups of flour and mix until combined.
3. Step 3: Reserve 1½ cups of this crust mixture by placing it in the refrigerator or freezer. Press the remaining crust evenly into the prepared baking pan. Bake for 15 to 18 minutes while you prepare the filling. Let the crust cool to the touch after baking.
4. Step 4: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the cream cheese on high speed until smooth. Gradually add the eggs, mixing well and scraping the bowl as needed.
5. Step 5: Add the sugar, lemon flavored Greek yogurt, remaining lemon zest, lemon juice, and a pinch of salt. Mix thoroughly until combined. Add 1 cup of flour and mix again until just incorporated.
6. Step 6: Spread a single layer of fresh blueberries evenly over the cooled crust in the pan.
7. Step 7: Carefully pour the filling over the blueberries, making sure not to disturb the fruit layer.
8. Step 8: Remove the reserved crust from the refrigerator or freezer, crumble it with your fingers, and sprinkle evenly over the top of the filling. Lightly sprinkle with additional sugar or Sugar In The Raw for texture and sweetness.
9. Step 9: Bake the bars for 55 to 60 minutes, or until a toothpick inserted near the center comes out mostly clean.
10. Step 10: Let the pan cool on a wire rack to room temperature, then chill in the refrigerator for at least 1 hour before cutting into squares.
11. Step 11: Use the foil overhang to lift the bars out of the pan and garnish with fresh lemon zest before serving.

Tips & Variations

• If fresh blueberries are not available, frozen blueberries can be used but be sure to thaw and drain them well to avoid excess moisture.
• Add a sprinkle of toasted almonds on top for added crunch and flavor contrast.
• For a stronger lemon flavor, increase the lemon zest by an additional half lemon.
• Make sure the cream cheese is fully softened to achieve a smooth, creamy filling without lumps.

Storage

Store the bars covered in an airtight container in the refrigerator for up to 5 days. They can be served chilled or at room temperature. To reheat, warm gently in the microwave for about 10 seconds if desired, though they are most delicious chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and stored in the refrigerator. The flavors develop nicely as they chill, making them a great make-ahead dessert.

Can I substitute the lemon flavored Greek yogurt?

You can use plain Greek yogurt and increase the lemon juice or zest slightly to maintain the lemon flavor, but the lemon yogurt adds extra tang and sweetness that is delicious in this recipe.

Lemon Blueberry Shortbread Bars Recipe

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★★★★★

4.4 from 71 reviews

These Lemon Blueberry Shortbread Bars combine a buttery, crumbly shortbread crust with a creamy, tangy lemon filling studded with fresh blueberries. The bars feature a lemon zest-infused crust and topping for a refreshing citrus kick, balanced perfectly with the sweetness of Greek yogurt and cream cheese. Ideal as a bright, fruity dessert for spring or summer gatherings.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes plus 1 hour chilling
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 2 cups (4 sticks) unsalted butter, melted
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• Zest of 2 lemons, divided
• 4 cups all-purpose flour

For the Filling

• 16 ounces (2 bars) cream cheese, room temperature
• 4 large eggs
• 2 cups granulated sugar
• 11 ounces lemon-flavored Greek yogurt (2 single-serving yogurts)
• 2 tablespoons lemon juice
• Pinch of salt
• 1 cup all-purpose flour
• 18 ounces fresh blueberries

Instructions

1. Prepare the shortbread crust: In a medium bowl, stir together the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest until well combined. Add the 4 cups of all-purpose flour and mix until the dough comes together. Reserve 1 1/2 cups of this dough by placing it in the refrigerator or freezer until needed. Press the remaining dough evenly into the bottom of a prepared baking pan. Bake the crust for 15 to 18 minutes until set and lightly golden while you prepare the filling.
2. Make the filling: Using a stand mixer fitted with the paddle attachment or a hand mixer in a medium bowl, beat the cream cheese on high until smooth and creamy. Gradually add the eggs one at a time, beating well and scraping down the bowl sides as needed. Add the sugar, lemon-flavored Greek yogurt, remaining lemon zest, lemon juice, and pinch of salt, then mix thoroughly until combined. Fold in the 1 cup of all-purpose flour and mix just until incorporated.
3. Add blueberries and filling: Once the crust has cooled to the touch, spread a single, even layer of fresh blueberries over the crust. You may have some extra blueberries left over. Carefully pour the lemon filling over the blueberry layer, spreading gently to cover evenly.
4. Top with reserved crust and bake: Remove the reserved shortbread dough from the refrigerator or freezer and crumble it into small pieces with your fingers. Sprinkle the crumbled dough evenly over the lemon filling. Lightly sprinkle some granulated sugar or Sugar In The Raw on top for added texture and sweetness. Bake the bars for 55 to 60 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
5. Cool and chill: Allow the bars to cool to room temperature on a wire rack. Once cooled completely, transfer the pan to the refrigerator and chill for at least 1 hour to set fully.
6. Serve: Use the foil overhang to lift the chilled bars from the pan and cut into squares. Garnish with additional lemon zest before serving. Store leftovers covered in the refrigerator for up to 5 days.

Notes

• Using room temperature cream cheese helps achieve a smooth, lump-free filling.
• Chilling the bars before cutting ensures clean slices and helps the filling set properly.
• Feel free to substitute sugar with a natural sweetener suitable for baking, if preferred.
• For a sturdier crust, avoid overmixing the dough after adding flour.
• Fresh blueberries are best for this recipe, but frozen blueberries can be used if thawed and drained well.

Keywords: lemon blueberry bars, shortbread crust, lemon dessert, blueberry dessert, lemon cream cheese bars, baked bars