Lemon Blueberry Bars

Ingredients

Shortbread Crust

• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• Zest of one lemon
• 2 cups all-purpose flour

Filling

• 8 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• Zest of one lemon
• 2 large eggs
• 5 ounces vanilla, lemon or plain yogurt or sour cream
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 3 cups blueberries fresh or frozen (if using frozen, do not thaw)

Instructions

1. Position a rack in the center of the oven. Heat the oven to 350 degrees F. Line an 8 or 9 inch square baking pan with foil. Leave an overhang on the sides. Set aside.

Shortbread Crust

1. Stir the melted butter, granulated sugar, vanilla extract, salt and the lemon zest together in a medium bowl.
2. Add the flour and stir until combined. Reserve 3/4 cup of the shortbread crumbs and refrigerate until needed.
3. Press remaining crust evenly into the prepared pan. Bake for 18 minutes while preparing the filling.

Filling

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a medium size bowl with a hand mixer, beat cream cheese on high until smooth.
2. Add the sugar and lemon zest and beat until smooth.
3. Add the eggs, and continue beating until completely incorporated.
4. Add the yogurt or sour cream, lemon juice and salt and beat again.
5. Add the flour and beat one more time until just combined. Scrape down the sides as necessary before adding the blueberries, then gently fold in the blueberries with a large spatula.
6. Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with additional sugar or coarse sugar, if desired.
7. Bake for 55 to 60 minutes minutes, or until a wooden pick inserted in center comes out clean.
8. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.
9. When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving, if desired.

Notes

Bars can be stored covered in the refrigerator up to 5 days. Bars freeze well, up to 3 months. Thaw in the refrigerator overnight.

Attribution

Photo credit: alykat on Visualhunt.com