Go Back

Blueberry Lemon Pie Bars Recipe

Arleena Young
Blueberry Lemon Pie Bars Recipe - Lemons and blueberries go together like spring and sunshine. They are the perfect combo and these bars are our favorite yet! This five-star lemon-blueberry pound cake still has a place in our hearts, though. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 55 minutes
Total Time 4 hours 10 minutes
Servings 20 Servings

Ingredients
  

FOR THE CRUST

  • Cooking spray
  • 1 c. 2 sticks butter, softened
  • 1/2 c. granulated sugar
  • 2 1/2 c. all-purpose flour
  • 1/2 tsp. kosher salt

FOR THE FILLING

  • 2 8-oz. blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 1 large egg
  • 1/4 c. sour cream
  • 1 tsp. pure vanilla extract
  • Juice of 1 lemon
  • 3 c. blueberries

FOR THE CRUMB TOPPING

  • 1/2 c. 1 stick melted butter
  • 1/3 c. granulated sugar
  • 1 c. all-purpose flour
  • Zest of 1 lemon

Instructions
 

  • Make crust: Preheat oven to 350° and grease a 9"-x-13" pan with cooking spray. In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add flour and salt and mix until just combined.
  • Press into prepared pan and bake until lightly golden, 20 minutes. Let cool while making filling and crumb topping.
  • Make filling: In another large bowl, beat cream cheese and sugar together until no lumps remain. Add egg and beat until combined, then beat in sour cream, vanilla, and lemon juice. Fold in blueberries.
  • Make crumb topping: In a small bowl, mix together melted butter, sugar, flour, and lemon zest until mixture resembles wet sand.
  • Pour filling into cooled crust, then top with an even layer of crumb topping. Bake until topping is golden and center is just set, 40 minutes. Let cool for 20 minutes at room temperature, then refrigerate until completely chilled, 2 hours.