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Lemon Blueberry Bars

Lemon Blueberry Bars

Lisa has created the ultimate Lemon Blueberry Bars – the perfect solution for when you don’t know what to bring to your Sunday family pot-luck. Who can resist a delicious lemon cream cheese filling on a buttery cookie crust, studded with fresh blueberries and topped off with an irresistible crumble? We sure can't!

To make this recipe, we’ve partnered with Becel to try out their new Becel Sticks. They come in four convenient, pre-measured sticks that can replace butter 1:1 and are soft right from the fridge for whenever impromptu baking strikes (and for Lisa, that’s every day). Not only are they made with plant-based oils from canola, they also have 50% less saturated fat than butter and are a source of Omega-3 and vitamins A and D. So you know we’ll be baking these perfectly creamy and tart Lemon Blueberry Bars all summer long.

Thanks to Becel for sponsoring this post! The opinions are completely our own and based on our experience.

Bite Me Bit

I believe that if life gives you lemons, you should make lemonade... And try to find somebody whose life has given them vodka, and have a party.

- Ron White

Ingredients

Cookie Crust
2 cups flour
½ cup sugar
½ tsp vanilla extract
½ tsp lemon zest
¾ cup melted unsalted Becel Stick

Lemon Blueberry Filling
1 (8oz) package cream cheese, room temperature
½ cup sugar
2 eggs
¾ cup vanilla Greek yogurt
1 tbsp fresh lemon juice
2 tsp lemon zest
½ tsp vanilla extract
¼ cup flour
Pinch kosher salt
4 cups fresh blueberries

Crumble Topping
1¼ cups flour
½ cup sugar
½ cup melted unsalted Becel Stick

Directions

1) Preheat oven to 350ºF. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper.

2) For the crust, in a medium bowl combine flour, sugar, vanilla extract and lemon zest. Mix in melted Becel Stick until well combined. Press the mixture evenly over the bottom of the prepared baking pan. Bake crust for 12-14 minutes, until the edges are golden. Remove from oven and set aside to cool slightly.

3) For the lemon blueberry filling, using an electric mixer combine cream cheese and sugar on medium speed until well combined. Scrape down sides of mixing bowl and continue mixing, adding eggs one at a time until incorporated. On low speed, add yogurt, lemon juice, lemon zest and vanilla extract. When fully combined, add flour and salt, mixing just until flour disappears. Fold in blueberries and pour into prepared crust.

4) For the topping, in a medium bowl combine flour, sugar and melted Becel Stick until crumbly. Sprinkle over filling and bake for 35 minutes, until top is golden. Cool for 1 hour before serving. Refrigerate any leftovers.

Makes: 24 bars

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