Blueberry Lemon Bars

Blueberry lemon bars have a creamy filling of fresh berries and tangy lemon, layered in between pie crust and a crumb topping. Made to slice and share, they’re like little pieces of pie that you can eat out-of-hand. Both hands, if you like.

A sheet of blueberry lemon bars with one cut out, laying on a piece of parchment paper.

Adapted from Dana Pollack | Dana’s Bakery | Page Street Publishing, 2021

I am really into the idea of pies in bar form. They are easy to serve, easy to store, and even easier to eat! These Blueberry Lemon Bars have a crunchy top and a soft gooey center. This is hands-down one of my favorite recipes. It’s tart, fresh, and perfect for summer!–Dana Pollack

Blueberry Lemon Bars

A sheet of blueberry lemon bars with one cut out, laying on a piece of parchment paper.

You get fresh blueberries and tart lemon in every rich bite, making these the perfect summer treat. 

Dana Pollack

Prep 45 mins

Cook 1 hr 5 mins

Total 4 hrs 10 mins

Make the crust

  • Preheat the oven to 350°F (177°C). Lightly spray a 9-by 13–inch (23-by 33–cm) pan with cooking spray.
  • In a large mixing bowl, using a handheld electric mixer set on medium speed, beat the butter and sugar together until light and fluffy. Add the flour and salt and mix until just combined.
  • Press the dough into the prepared pan and bake until lightly golden, 18 to 20 minutes. Allow to cool while you prepare the filling and topping.

Make the filling

  • To a large bowl, add the cream cheese and sugar. Using a handheld electric mixer set on medium speed, beat together until smooth, 1 1/2 to 2 minutes.
  • Add the egg and beat until well combined. Add the sour cream, vanilla, and lemon juice, beat until the filling is smooth. Fold in the blueberries by hand.

Make the crumb topping

  • In a small bowl, stir together the melted butter, sugar, flour, and lemon zest until it forms a thick, wet dough.

  • Pour the filling onto the cooled crust and top with an even layer of crumb topping. Bake until the topping is golden and the center is just set, 45 to 55 minutes.

  • Allow to cool for 20 minutes at room temperature, then refrigerate for 2 hours or until thoroughly chilled. Cut into squares and devour.

*Can I use frozen blueberries in this recipe?

Frozen blueberries can be a lifesaver in lots of baking recipes. In this case, if you’re a little short, frozen blueberries can make up part of your berries but we’d caution against using a full 3 cups. You’ll end up with a really wet and watery filling. Use at least 2 cups of fresh berries (no more than 1 cup of frozen) to maintain a firm interior. And don’t thaw your frozen berries before using—pop them into the batter right out of the freezer. 

Serving: 1servingCalories: 129kcal (6%)Carbohydrates: 28g (9%)Protein: 2g (4%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mg (3%)Sodium: 6mgPotassium: 41mg (1%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 40IU (1%)Vitamin C: 2mg (2%)Calcium: 8mg (1%)Iron: 1mg (6%)

Originally published July 06, 2021

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.