Lemon Blueberry Cream Bars
Are you looking for the perfect dessert? These Lemon Blueberry Cream Bars have everything that you need.
Tangy and sweet this is a delectable treat!
Do you know how some foods just taste like summer? It means that they’re light and airy and offer your tastebuds a true treat. What’s true about these simple Lemon Blueberry Cream Bars is that it’s worth the time and effort that you put into it. Delicious blueberries and a citrus taste and flavor will have you saying just “one more piece”.
We’ve made this countless times and never had an issue with them, ever. These bars are sweet and tangy with that extra added cream cheese filling that put it over the top! Lemons and blueberries are perfect together. They have everything going for them!
PIN IT!!!
We use cream cheese in these bars. While this recipe uses cream cheese in the filling it’s not quite creamy cheesy enough to be a cheesecake. Or to even be called a cheesecake bar. But the flavor of the cream cheese really stands out!
How to make these bars:
- Preheat oven to 350 degrees.
- Line an 8 x 8 – inch baking dish with foil, allowing the ends to extend over the sides.
- Stir together first 5 ingredients until combined.
- Set aside ¾ c. of the mixture for the topping.
- Press the remaining mixture into the bottom of the pan.
- Bake on center rack of oven for 15-20 minutes, until lightly browned.
- Using a mixer, beat cream cheese on high until creamy.
- Mix in eggs, one at a time until combined.
- Add sugar, cream, lemon juice and salt, mixing well.
- Add flour and mix until combined.
- Gently fold in blueberries, reserving about ½ cup for the top.
- Pour the filling into the baked crust. Sprinkle the reserved blueberries across the top.
- Crumble the reserved crust mixture over the top of filling.
- Bake on center rack of the 350-degree oven for approximately 50-60 minutes or until a toothpick inserted into center comes out clean.
- Cool on wire rack, then chill for at least 2 hours before cutting.
- Loosen sides by running a knife along edges. Use the foil flaps to remove from pan. Top it off with a dollop of whipped cream and fresh blueberries if you like.
Do you have a favorite recipe that you make?
I think we all have our go to recipes. They can vary from savory to sweet. Family recipes past down from our grandmothers or brand new recipes we just tried for the first time. The old recipes have sweet memories and they will never taste the same as when our grandmothers made them.
This is one of our go-to dessert for a weekend treat and we’ve even whipped it up and taken it to family BBQs as well. It’s one of the first desserts to go. Everybody seems to love lemon and blueberry. They have the best flavors! Serving bars can make sharing so much easier. So we make them often.
Bars and cookies are the way to go for parties and gatherings. You can easily have these for breakfast or a snack too. Because will they have blueberries in them and those are healthy so would be good breakfast food right?
Although we love the lemon and blueberry flavor I must admit the creamy cheesecake is what I love too. Cheesecake has always been a favorite dessert. anything that comes closee to a cheesecake makes me happy.
What is lemon zest?
Don’t let the name fool you. Lemon zest is totally simple and takes no time at all. You will need a zester. We use ours a lot. Lemon zest adds a lot of flavor to desserts and savory dishes.
The easiest way to zest a lemon is to make certain that the outside of the lemon is washed really well. We use a Microlane. To zest with a Microplane, just rub the lemon in one direction against the little blades. Turning the lemon as you go so you remove only the yellow part.
What’s the best way to store this cake?
Your going to want to store this cake in the fridge. That way it’s nice and chilled and it’s perfect to grab a slice the next day as well.
Have fun making this Lemon Blueberry Cream Cake! It’s such a wonderful texture and flavor that will have you over the moon with joy!
MORE DESSERT RECIPES YOU WILL LOVE:
Blueberry Cinnamon Rolls
Strawberry Lemon Blondies
Boston Cream Pie Cookie Cups
Instant Pot Pina Colada Cheesecake
Lemon Blueberry Cream Bars
Are you looking for the perfect dessert? These Lemon Blueberry Cream Bars have everything that you need.Tangy and sweet this is a delectable treat!
Servings: 9
Ingredients
- 16 oz. butter melted
- 1/4 cup granulated sugar
- 1 tsp. lemon extract
- 1 tbsp. lemon zest
- 2 cups all-purpose flour
- 8 oz. cream cheese softened
- 3 large eggs
- 2 cups granulated sugar
- 1 cup heavy whipping cream
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/2 cup flour
- 3 cups blueberries
Instructions
- Preheat oven to 350 degrees.
- Line an 8 x 8 - inch baking dish with foil, allowing the ends to extend over the sides.
- Stir together first 5 ingredients until combined.
- Set aside ¾ c. of the mixture for the topping.
- Press the remaining mixture into the bottom of the pan.
- Bake on center rack of oven for 15-20 minutes, until lightly browned.
- Using a mixer, beat cream cheese on high until creamy.
- Mix in eggs, one at a time until combined. Add sugar, cream, lemon juice and salt, mixing well.
- Add flour and mix until combined. Gently fold in blueberries, reserving about ½ cup for the top.
- Pour the filling into the baked crust. Sprinkle the reserved blueberries across the top.
- Crumble the reserved crust mixture over the top of filling.
- Bake on center rack of the 350-degree oven for approximately 50-60 minutes or until a toothpick inserted into center comes out clean.
- Cool on wire rack, then chill for at least 2 hours before cutting.
- Loosen sides by running a knife along edges. Use the foil flaps to remove from pan. Top it off with a dollop of whipped cream and fresh blueberries if you like.
- Refrigerate any leftovers.
