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Prep time
10 minutes
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Cook time
1 hour 10 minutes
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makes
20 bars
Author Notes
I am really into the idea of pies in bar form. These Lemon-Blueberry Bars have a crunchy top and a soft gooey center. They are easy to serve, easy to store, and even easier to eat! You'll get fresh blueberries and tart lemon in every rich bite, making these the perfect summer treat.
Pro trip: Replace the all-purpose flour with any gluten-free flour blend to make this recipe gluten-free!
Reprinted with permission from Dana's Bakery by Dana Pollack, Page Street Publishing Co., 2021. —Food52
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Ingredients
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Crust
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Cooking spray
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2
sticks (1 cup/240 grams) unsalted butter, softened
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1/2 cup
(100 grams) granulated sugar
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2 1/2 cups
(300 grams) all-purpose flour
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1/2 teaspoon
kosher salt
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Filling
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2
(8-ounce/448-gram) blocks cream cheese, softened
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1/2 cup
(100 grams) granulated sugar
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1
large egg
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1/4 cup
(62 grams) sour cream
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Juice of 1 lemon
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1 teaspoon
vanilla extract
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3 cups
(570 grams) blueberries
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Crumb Topping
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1 cup
(120 grams) all-purpose flour
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1
stick (½ cup; 120 grams) unsalted butter, melted
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1/3 cup
(65 grams) granulated sugar
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Zest of 1 lemon
Directions
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To make the crust, preheat the oven to 350°F/177°C. Lightly spray a 13x9-inch (33x23-centimeter) pan with cooking spray. In a large bowl, using a handheld electric mixer on medium speed, beat the butter and granulated sugar until light and fluffy. Add the flour and salt and mix until just combined. Press the dough into the prepared pan and bake for about 20 minutes, until lightly golden. Let cool.
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To make the filling, in a large bowl, using a handheld electric mixer on medium speed, beat the cream cheese and granulated sugar until smooth. Add the egg and beat until well combined, then beat in the sour cream, lemon juice, and vanilla. When the filling is smooth, fold in the blueberries by hand.
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To make the crumb topping, in a small bowl, stir the flour, butter, sugar, and lemon zest until the mixture resembles coarse sand.
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Pour the filling onto the cooled crust and top with an even layer of the crumb topping. Bake for 40 to 50 minutes, until the topping is golden and the center is just set. Let cool for 20 minutes at room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
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