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Creamy Lemon Blueberry Shortbread Bars

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These Creamy Lemon Blueberry Shortbread Bars feature a buttery shortbread base, a silky lemon-cream cheese filling, and juicy blueberries in every bite. Perfect for baby showers, brunches, or any special occasion, they come together easily and are guaranteed to impress.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1/4 tsp salt
  • 8 oz (226g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2/3 cup (160ml) fresh lemon juice (about 3–4 lemons)
  • 1 tbsp lemon zest
  • 1/4 cup (32g) all-purpose flour
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh blueberries (or frozen, unthawed)
  • Powdered sugar, for dusting (optional)
  • Extra lemon zest or thin lemon slices, for decoration (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting it overhang for easy lifting. Grease the pan first to help the parchment stick.
  2. Make the shortbread crust: In a large bowl, cream 1 cup unsalted butter with 1/2 cup powdered sugar until light and fluffy (about 2-3 minutes). Add 2 cups all-purpose flour and 1/4 tsp salt, mixing until a soft dough forms.
  3. Press the dough evenly into the prepared pan, making sure to reach all corners. Prick lightly with a fork to prevent bubbling. Use the bottom of a measuring cup for a smooth, even base.
  4. Bake the crust for 15 minutes or until the edges are just golden. Remove from oven and let cool slightly while you prep the filling.
  5. Prepare the creamy lemon filling: In a clean bowl, beat 8 oz cream cheese until smooth, then add 1 cup granulated sugar. Beat in 2 large eggs, 2/3 cup fresh lemon juice, 1 tbsp lemon zest, 1/4 cup flour, and 1 tsp vanilla extract until completely smooth.
  6. Scatter 1 cup blueberries evenly over the baked crust. Pour the lemon filling over the berries, spreading gently to cover. Tap the pan gently to release any air bubbles.
  7. Bake again for 25-28 minutes, until the center is just set and doesn’t jiggle much when moved. Edges will be slightly puffed.
  8. Cool completely in the pan, then chill for at least 2 hours in the refrigerator before slicing. Once chilled, lift out using parchment, dust with powdered sugar, and slice into squares.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend in both crust and filling. For dairy-free, use plant-based butter and cream cheese. Chill bars thoroughly before slicing for clean cuts. Both fresh and frozen blueberries work; if using frozen, do not thaw. Bars can be made ahead and stored in the fridge for up to 5 days or frozen for longer storage.

Nutrition

Keywords: lemon bars, blueberry dessert, shortbread bars, baby shower dessert, lemon blueberry bars, easy lemon bars, creamy lemon bars, brunch dessert, spring dessert, potluck dessert

Find it online: https://atomicbite.com/creamy-lemon-blueberry-shortbread-bars-easy-8-step-recipe-for-baby-showers/