Creamy Blueberry Lemon Bars
These creamy blueberry lemon bars feature a luscious cream cheese swirl, bright lemon flavor, and juicy blueberries, making a quick and easy dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (120ml) fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 3 tablespoons (24g) all-purpose flour
- 8 ounces (225g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper, leaving some overhang for easy removal later.
- In a medium bowl, combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon salt. Add ½ cup softened unsalted butter and mix using a hand mixer or pastry cutter until the mixture resembles coarse crumbs. Press evenly into the bottom of the pan. Bake for 15-18 minutes or until edges are lightly golden. Let cool slightly.
- In a separate bowl, beat 8 ounces softened cream cheese with ¼ cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
- Whisk together 3 large eggs, 1 cup granulated sugar, ½ cup fresh lemon juice, 1 tablespoon lemon zest, and 3 tablespoons all-purpose flour in a large bowl until smooth and slightly thickened. Gently fold in the blueberries, ensuring frozen berries are well drained.
- Pour half of the lemon filling over the baked crust, spreading evenly. Drop spoonfuls of the cream cheese mixture over the filling. Pour the remaining lemon filling on top. Using a knife or skewer, gently swirl the cream cheese into the lemon layer to create a marbled effect without overmixing.
- Bake at 350°F (175°C) for 30-35 minutes, or until the filling is set but slightly jiggly in the center. A toothpick inserted near the edges should come out clean. Let cool completely in the pan (1-2 hours). Chill in the fridge for at least 1 hour before cutting for best slices.
Notes
Use room temperature ingredients for smooth blending. Drain frozen blueberries well to avoid soggy filling. Don’t overmix the cream cheese swirl to maintain the marbled pattern. Cover crust edges with foil if browning too fast. Chill bars before slicing for clean cuts. Variations include using other berries, gluten-free flour, or dairy-free cream cheese alternatives.
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 190
- Fat: 9
- Carbohydrates: 25
- Protein: 3
Keywords: blueberry lemon bars, lemon bars, cream cheese swirl, easy dessert, homemade dessert, blueberry dessert, lemon dessert, quick dessert