Lemon Tell You Something.. There’s no better combination than this....
Scrumptious Lemon Blueberry Bars!
Ingredients for Shortbread
1 cup unsalted butter, melted
1/2 cup granulated sugar
2 tsp. vanilla extract
1/2 tsp. salt
the zest of one lemon, divided
2 cups plus 2 tbsp. all-purpose flour
Ingredients for Filling
1 8 oz. package cream cheese softened
1 cup granulated sugar
3/4 cup sour cream
4 tsp. Fresh squeezed lemon juice
1/4 tsp. salt
1/2 cup all-purpose flour
3 cups fresh blueberries
Raw sugar for topping sprinkle
Note: if using greek yogurt use only 2 tsp. of lemon juice for filling
Instructions for Shortbread
Preheat the oven to 350 degrees F. Line a 9x9 baking pan with foil. Leave enough to hang on the sides. Set aside. In medium bowl stir together the melted butter, granulated sugar, vanilla, salt, and half of the lemon zest. Add the flour and stir until combined.
Reserve 3/4 cup of the shortbread crust and place in the refrigerator.
Press remaining crust evenly into the prepared pan. Bake for 20 mins. or until edges are lightly browned. Remove from oven and using a fork, poke holes all over the top of the warm crust but not all the way through the crust.
Instructions for 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 very smooth. Beat in eggs. Add sugar, sour cream, remaining lemon zest, lemon juice, and salt and mix thoroughly. Add in the flour and beat just once more until combined. Using a spoon or spatula gently fold in blueberries. Pour the filling onto prepared crust. Remove reserved crust from refrigerator and crumble over top of the filling. Sprinkle with raw sugar. Bake bars for 60 minutes, or until a toothpick inserted in center comes out 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.