Blueberry Lemon Pie Bars

Ingredients

Crust

▢2 cups (250 g) all-purpose flour▢⅔ cup (83 g) confectioners' sugar▢1 cup (2 sticks / 227 g) unsalted butter, cold and diced

Filling

▢2 packages (8 ounces each) cream cheese, room temperature▢½ cup (100 g) granulated sugar▢1 large egg, room temperature▢¼ cup (57.5 g) sour cream▢1 teaspoon vanilla extract▢1 teaspoon lemon juice▢3 cups (444 g) fresh blueberries*

Crumble Topping

▢1 cup (125 g) all-purpose flour▢⅓ cup (42 g) confectioners' sugar▢½ cup (1 stick / 113 g) unsalted butter, melted▢2 teaspoons lemon zest

Lemon Glaze

▢1 cup (125 g) confectioners' sugar▢1½ tablespoons whole milk, room temperature▢½ teaspoon lemon juice▢¼ teaspoon vanilla extract

Instructions

Crust

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.

In a large bowl, blend the flour, confectioners' sugar, and butter. You can use a food processor or pastry cutter, but I prefer my hands. You want the butter to be no bigger than a pea size and the ingredients to be well incorporated.

Press the crust mixture into the prepared baking pan. Bake for 15-18 minutes, or until the edges just barely start to golden.

Remove the crust from the oven and set it aside to cool slightly while you prepare the filling.

Filling

In a large mixing bowl, add cream cheese and sugar and beat with a hand mixer on medium speed until smooth and creamy (about 2 minutes).

Add the egg, sour cream, vanilla extract, and lemon juice and continue mixing until well blended.

Gently fold in the blueberries.

Pour the blueberry mixture over the partially cooled crust.

Crumble Topping

In a medium bowl combine flour sugar, butter, and lemon zest. Mix together and crumble over the top of the blueberry filling.

Bake 45-50 minutes, or until the filling is just set and the crust is golden brown.

Let the bars cool on counter for 30 minutes. Then, place them in the refrigerator until chilled (about 2 hours).

When ready to serve, make the vanilla glaze.

Lemon Glaze

To a medium bowl, add confectioners' sugar, 2 tablespoons of milk, lemon juice, and vanilla extract. Whisk to combine until fully incorporated. If the glaze is not thin enough, add more milk as needed, one teaspoon at a time.

Drizzle over cooled bars.