Lemon-Blueberry Cream Cheese Bars

Lemon-Blueberry Cream Cheese Bars

Introduction — a bright, sensory welcome
There’s a moment when the kitchen fills with a citrus-sweet perfume, the tang of lemon rising up from a warm pan while tiny pockets of blueberry burst and steam gently escapes. Take a bite: the velvet-smooth cream cheese layer melts on the tongue, a bright zing of lemon follows, and the tender, buttery crumb gives just enough lift beneath. These Lemon-Blueberry Cream Cheese Bars are at once sunny and comforting — like spring sunshine folded into a familiar dessert.

This recipe is perfect for slow weekend breakfasts with coffee, potlucks and summer picnic tables, or a quick celebratory tray for a brunch or holiday gathering. I love making a pan for morning guests: the aroma wakes the house, and the chilled squares look elegant on a simple platter. If you enjoy pairing desserts with other favorites, you might also like my twist on autumn bars such as the caramel apple cheesecake bars for seasonal variation.

At a Glance

• Prep Time: 20 minutes
• Cook Time: 40–45 minutes total (15 minutes for crust + 25–30 minutes for filling)
• Total Time: About 2 hours 40 minutes (includes at least 2 hours chilling)
• Servings: 16 squares (in an 8×8-inch pan)
• Difficulty Level: Easy — great for home bakers of any level

Nutrition Highlights
Estimated nutrition per serving (one 8×8-inch pan divided into 16 squares). These are approximate values calculated using USDA FoodData Central values and general nutrition references (USDA, Mayo Clinic) and should be treated as estimates.

• Calories: ~190 kcal
• Protein: ~2.8 g
• Carbohydrates: ~20 g
  • Sugars: ~12–14 g
  • Fiber: ~0.5 g
• Fat: ~10.6 g
  • Saturated fat: ~5.5–6 g
• Cholesterol: ~40 mg
• Sodium: ~90–120 mg

Notes on the numbers: This is a richer, dessert-style bar because of the cream cheese and butter. For specific dietary needs (lower sugar or fat), consider the variations below. For reference values and tools for exact calculations, consult USDA FoodData Central and Mayo Clinic nutrition resources.

Why You’ll Love It

• Flavor & Aroma: The lemon zest and juice bring a bright, clean acidity that lifts the rich cream cheese; blueberries add juicy bursts and visual charm. Together they create a balanced, refreshing profile.
• Crowd-pleaser: These bars look and taste like something you’d buy at a bakery, but they’re simple to make at home — ideal for potlucks, brunches, and celebrations.
• Versatility: Serve them chilled for clean slices, or at room temperature for a softer bite. They travel well and can be made a day ahead.
• Emotional comfort: The creaminess and buttery crust evoke cozy family baked-good memories while the lemon-blueberry combo adds a playful, uplifting note.

Method & Process

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar (for crust)
• 1/2 cup granulated sugar (for filling)
• 1/2 cup unsalted butter, melted
• 8 ounces cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup fresh blueberries
• Pinch of salt

Optional ingredients and substitutions:

• Swap 1 cup all-purpose flour for a 1:1 gluten-free flour blend for a gluten-free crust (note texture differences).
• Use light cream cheese or Neufchâtel to reduce fat slightly (affects richness).
• Substitute 3/4 cup Greek yogurt (drained) + 1/4 cup cream cheese for a tangier, slightly lighter filling.
• Replace granulated sugar with coconut sugar for a deeper caramel note (texture and color will change).
• For extra lemon pop, add 1–2 teaspoons lemon curd on top before chilling.

Step-by-step instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, combine 1 cup flour, 1/2 cup sugar (for the crust), a pinch of salt, and the melted butter. Stir until the mixture is crumbly and evenly moistened.
3. Press the crumb mixture firmly into the bottom of the prepared pan in an even layer. Bake for 15 minutes, until the edges are just turning golden. Remove from oven and set aside.
4. In another bowl, beat the softened cream cheese until smooth and lump-free using a hand mixer or stand mixer.
5. Add the remaining 1/2 cup sugar, then beat in the eggs one at a time. Stir in the vanilla extract, lemon zest, and lemon juice. Mix until just combined — avoid overbeating.
6. Gently fold in the blueberries, taking care not to break them up too much or they may bleed into the filling.
7. Pour the cream cheese and blueberry filling over the pre-baked crust, spreading evenly.
8. Bake for 25–30 minutes, until the center is set but still slightly jiggly (it will firm as it cools). Edges should be lightly golden.
9. Cool to room temperature, then refrigerate for at least 2 hours before slicing to ensure clean edges.
10. Use the parchment overhang to lift the slab from the pan and cut into 16 squares. Optional: dust with powdered sugar or top with a dollop of whipped cream before serving.

Practical tips:

• To avoid a soggy bottom, make sure the crust is pressed tightly and fully baked before adding the filling.
• If blueberries sink, toss them in a tablespoon of flour before folding into the filling.
• Don’t overmix the cream cheese filling; overbeating can incorporate air that causes cracking or uneven texture.
• Slight jiggle in the center at the 25–30 minute mark is ideal; residual heat finishes the set as it cools.

Best Pairings

• With beverages: Serve with bright-roasted coffee, Earl Grey tea, or a citrusy iced tea to echo the lemon notes.
• As a plated dessert: Add a spoonful of lemon curd or a few fresh berries on the side for an elegant presentation.
• Casual serving: These are perfect picnic finger-food — serve chilled on a parchment-lined platter.
• For contrast: A small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream pairs beautifully.

If you enjoy bar-style cheesecake treats, compare textures and serving ideas with a fall twist like the caramel apple cheesecake bars found at caramel apple cheesecake bars variations.

Shelf Life & Storage

• Room temperature: Not recommended for more than 2 hours because of dairy in the filling.
• Refrigeration: Store airtight for up to 4–5 days. Best within 2–3 days for peak texture and flavor.
• Freezer: Wrap tightly (individual squares frozen on a tray first, then stored in airtight containers) for up to 2 months. Thaw in the refrigerator overnight before serving.

Pro Tips & Tricks

• Best blueberries: Use fresh, ripe berries for the best flavor and texture. If using frozen, do not thaw — fold them in frozen to reduce bleeding.
• Clean slices: Chill thoroughly and use a sharp knife warmed under hot water and wiped dry between cuts for neat squares.
• Texture balance: The crust should be firm but tender — pressing it densely and par-baking helps achieve that contrast with the creamy top.
• Lemon intensity: If you prefer a stronger lemon profile, add an extra teaspoon of zest rather than more juice (juice can thin the filling).

Fun Flavor Ideas

• Gluten-free lemon-blueberry bars: Use a cup-for-cup gluten-free flour blend for the crust; consider adding 1/4 cup almond flour for extra richness.
• Vegan twist: Use a dairy-free cream cheese (such as almond or cashew-based), vegan butter, and a flax "egg" (1 tbsp ground flax + 3 tbsp water per egg). Note: texture will be slightly different — chill longer for firming.
• Citrus-berry swirl: Reserve 1/3 cup of the filling, blend with additional lemon curd or raspberry puree, and swirl on top before baking for a marbled look.
• Streusel topping: Mix 1/2 cup flour, 1/4 cup brown sugar, 3 tbsp butter, and a pinch of cinnamon, crumble over filling halfway through baking for a crunchy finish.

All Your Questions Answered
Q: Can I use frozen blueberries?
A: Yes — use them frozen and fold in straight from the freezer to minimize color bleed and moisture release.

Q: My filling cracked on top. What happened?
A: Cracking can result from overbaking or overbeating. Remove when the center is slightly jiggly and avoid beating too long once eggs are added.

Q: How can I make these less sweet?
A: Reduce each 1/2 cup sugar by 2 tablespoons (both crust and filling) and consider using tangier cream cheese or adding a bit more lemon zest.

Q: Can I bake this in a 9×9 pan instead?
A: Yes — baking time will be similar, but bars will be slightly thinner. Watch doneness after 20 minutes for the filling.

Q: What’s the best way to reheat a single square?
A: These are best served chilled or at room temperature. If you prefer warm, microwave a square for 8–10 seconds (be cautious — the filling can get too soft).

Conclusion

I hope these Lemon-Blueberry Cream Cheese Bars become a favorite in your baking rotation — they’re a lovely balance of bright citrus, creamy texture, and buttery comfort. If you want another take on a bar-style cheesecake with a different seasonal flair, check out Kitchn’s Lemon-Blueberry Cream Cheese Bars recipe for a useful comparison. For further inspiration on fruity cheesecake bars and presentation, see Sally’s Lemon Blueberry Cheesecake Bars. Share your results, photos, and any tweaks you make — I love seeing how readers personalize a recipe.

Lemon-Blueberry Cream Cheese Bars

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• Author: ollierecipegmail-com
• Total Time: 160 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

Deliciously bright and creamy bars with a buttery crust, perfect for brunch or dessert.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup granulated sugar (for crust)
• 1/2 cup granulated sugar (for filling)
• 1/2 cup unsalted butter, melted
• 8 ounces cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup fresh blueberries
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
2. In a bowl, combine flour, 1/2 cup sugar (for the crust), salt, and melted butter. Stir until crumbly.
3. Press the crumb mixture into the bottom of the prepared pan in an even layer. Bake for 15 minutes until edges turn golden.
4. In another bowl, beat softened cream cheese until smooth. Add remaining sugar and eggs one at a time, then stir in vanilla, lemon zest, and lemon juice until just combined.
5. Gently fold in blueberries.
6. Pour the mixture over the baked crust and spread evenly. Bake for 25–30 minutes until the center is set but jiggly.
7. Cool to room temperature, then refrigerate for at least 2 hours before slicing.
8. Use the parchment to lift the slab from the pan and cut into 16 squares. Optionally, dust with powdered sugar or add whipped cream before serving.

Notes

For a gluten-free version, use a gluten-free flour blend. For lighter options, consider using light cream cheese or Greek yogurt.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 190
• Sugar: 12g
• Sodium: 105mg
• Fat: 10g
• Saturated Fat: 5.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0.5g
• Protein: 2.8g
• Cholesterol: 40mg