Blueberry Lemon Cream Bars

by

Blueberry Lemon Cream Bars

Yields: 12–16 bars | Prep time: 30 mins | Chill time: 4+ hours

Ingredients

The Graham Crust

  • 1 ½ cups graham cracker crumbs

  • 6 tbsp unsalted butter, melted

  • 2 tbsp granulated sugar

  • A pinch of salt

The Blueberry Filling

  • 2 cups fresh or frozen blueberries

  • ¼ cup granulated sugar

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch mixed with 1 tbsp water (slurry)

The Lemon Cream Layer

  • 8 oz cream cheese, softened

  • 1 cup heavy whipping cream, cold

  • ½ cup powdered sugar

  • 2 tbsp lemon curd (plus extra for drizzling)

  • 1 tsp lemon zest

  • 1 tsp vanilla extract

The Topping

  • Fresh blueberries

  • A drizzle of warmed lemon curd or honey for the “gloss”

Instructions

1. Prepare the Crust

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.

  2. Mix graham cracker crumbs, melted butter, sugar, and salt until it feels like wet sand.

  3. Press firmly into the bottom of the pan. Pro tip: Bake at 350°F (175°C) for 8 minutes to make it extra crunchy, or just freeze for 15 minutes if you want a true no-bake version.

2. Make the Blueberry Compote

  1. In a small saucepan, combine blueberries, sugar, and lemon juice.

  2. Cook over medium heat for 5–8 minutes until the berries burst and release their juices.

  3. Stir in the cornstarch slurry and simmer for 1 minute until thickened.

  4. Important: Let this cool completely before spreading it over the crust.

3. Whip the Lemon Cream

  1. In a large bowl, beat the softened cream cheese, powdered sugar, lemon curd, zest, and vanilla until smooth.

  2. In a separate bowl, whip the heavy cream to stiff peaks.

  3. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

4. Assembly

  1. Spread the cooled blueberry filling evenly over the crust.

  2. Top with the lemon cream mixture, smoothing the surface with a spatula.

  3. Spread a thin layer of lemon curd over the top (as seen in your photo).

  4. Refrigerate for at least 4 hours (ideally overnight) to allow the layers to set.

5. Serving

  1. Lift the bars out using the parchment overhang.

  2. Slice into squares using a hot, clean knife.

  3. Pile fresh blueberries on top of each square and drizzle with a little extra lemon curd for that professional shine.

Leave a Comment