Michelle Bakes: Blueberry Lemon Pie Bars
Michelle Dunaway is serving up a sweet and tart treat perfect for the holiday BBQ. See how she combines blueberries and lemons to make a crowd-pleasing dessert.
Source: Fresh April Flours
- 1 cup (2 sticks) unsalted butter melted
- 1/2 cup granulated sugar plus more for sprinkling
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- the zest of one lemon divided
- 2 cups all-purpose flour
- 8 ounces cream cheese softened to room temperature
- 2 large eggs
- 1 cup granulated sugar
- 1-5.3 ounce container lemon-flavored Greek yogurt
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 3 cups blueberries fresh or frozen– if using frozen, do not thaw
Preheat the oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides. Set aside.
Stir the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest together in a medium bowl. Add the flour and stir until combined.
Reserve 3/4 cup of the shortbread crust and place in the refrigerator or freezer until needed.
Press the remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium-sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in eggs, scraping down the sides as necessary. Add sugar, yogurt, remaining lemon zest, lemon juice, and salt and beat again. Add flour and beat one more time until just combined. Gently fold in blueberries with a spoon or spatula.
Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from the refrigerator and crumble over the top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with coarse sugar, if desired.
Bake bars for 55-60 minutes, or until a toothpick inserted in center comes out mostly clean. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.
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. Bars can be stored covered in the refrigerator up to 5 days.
Today’s ingredients were provided by Burritt’s Fresh Markets.