Print

Lemon Blueberry Shortbread Bars Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/lemon-blueberry-shortbread-bars-recipe/