Ever since I got the recipe for luscious Blueberry Lemon Bars by Dana Pollack (Dana’s Bakery – Amazon Affiliate Link) from Leite’s Culinaria, I’ve been making them on repeat!
Luscious Blueberry Lemon Bars
We were invited by dear friends Barbara and Steve for a fabulous sushi dinner at their home. When I asked Barb what I could bring, I was hoping she would say dessert, because I love being able to share these yummy bars with everyone. The NO FAIL recipe gives even the most novice baker the tools to have confidence in the results.
I tweaked the recipe ever so slightly by just using 2 pints of fresh blueberries instead of measuring 3 cups. I know that it’s a little bit more than the original amount of blueberries, but it works perfectly and it’s easier.
Also another thing to note about the blueberries is that you can use frozen blueberries, just DO NOT defrost them first. Honestly, I have only used fresh blueberries because they have been easy to find and so delicious.
Go ahead. Eat it!
To make these Luscious Blueberry Lemon Bars make sure that you have softened 2 sticks of butter and 8-ounces of Philly Cream Cheese.
The first layer of these bars is a shortbread crust that I make in my stand mixer and then press into a 9-inch X 13-inch pan after spraying it with cooking spray.
Three layers of yummy goodness!
While that’s baking to a golden brown I get everything out and measured for the filling and crumble topping. But I don’t make either until the crust comes out of the oven. As that cools I prepare the rest of the recipe.
Once they are finished baking, which in my Breville Smart Oven Air Pro (Amazon Affiliate Link) takes the full 55 minutes, I allow them to cool in the pan for 20 minutes. Then, in the fridge they go, uncovered, to chill well for at least 2 hours before I cut them into 24 bars.
A couple of bonuses that I wanted to add about these goodies is that they travel very well and keep, covered, in the fridge for several days. But I’m sure that you will eat them up long before they lose their freshness!
A closer look at one of those Luscious Blueberry Lemon Bars
So, after our sushi dinner, Barbara served my Luscious Blueberry Lemon Bars. But she took them to a whole new level by serving them with some vanilla ice cream. O. M. G.!!! She told me that after we left she had two more servings. And her husband said it was the best dessert he ever had.
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Luscious Blueberry Lemon Bars
These Luscious Blueberry Lemon Bars are the perfect summer treat! Serve them cold from the fridge with a scoop of vanilla ice cream for a dessert made in heaven.
- Total Time: 1 hour 50 minutes
- Yield: 24 bars 1x
Ingredients
FOR THE SHORTBREAD CRUST:
Cooking spray
2 sticks (8 oz) unsalted butter, softened
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon Diamond Crystal kosher salt
FOR THE FILLING:
8-ounces full-fat Philly cream cheese, softened
1/2 cup granulated sugar
1 large egg
1/4 cup full fat sour cream
1 teaspoon vanilla extract
Juice of 1 lemon (zest first before juicing)
2 pints fresh blueberries, rinsed and dried well
FOR THE CRUMBLE TOPPING:
1 stick (4 oz) unsalted butter, melted
1/3 cup granulated sugar
1 cup all-purpose flour
Zest of 1 lemon
Pinch of Diamond Crystal kosher salt
Instructions
MAKE THE CRUST
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Preheat the oven to 350°F (177°C). Lightly spray a 9-by 13–inch (23-by 33–cm) pan with cooking spray.
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In a large mixing bowl, using a handheld electric mixer set on medium speed, or a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the flour and salt and mix until just combined.
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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
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To a large bowl, add the cream cheese and sugar. Using a handheld electric mixer set on medium speed, or a stand mixer fitted with the paddle attachment, beat together until smooth, 1 1/2 to 2 minutes.
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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 with a rubber spatula.
MAKE THE CRUMB TOPPING
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In a small bowl, stir together the melted butter, sugar, flour, and lemon zest until it forms a thick, wet dough.
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Pour the filling onto the cooled crust and top with an even layer of crumb topping. I take small pieces and sprinkle them over the entire top. It always looks like I won’t have enough, but I always so. Bake until the topping is golden and the center is just set, 45 to 55 minutes.
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Allow to cool for 20 minutes at room temperature, then refrigerate for 2 hours or until thoroughly chilled. Cut into squares and devour.
Notes
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.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 129
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no extra cost to you when you purchase through my links.
