Recipe: Lemon Blueberry Bars

Happy Monday, everyone!

Over the weekend, I took some “me” time to just relax and unwind. I realized that it was the first weekend since mid-December that I had actually spent at home, and I definitely needed it. I made zero plans and decided to lay low, get a run in, watch movies, and bake. That is a rare occurrence around these parts, and it was pretty damn glorious 🙂

Anyway, as per usual, I was stalking Pinterest on Saturday and came across this recipe that I absolutely needed to try. So, without further adieu, here it is: lemon blueberry bars!


Original recipe adapted from here. And seriously, check her blog out–she takes amazing pics of her food!


For base:
A little butter to line the cooking pan
2 T sugar
Cinnamon to taste
9 graham crackers (more on this later!)
1/2 stick unsalted butter (melted)
For filling:
16 oz. cream cheese
2 eggs
2-3 lemons (to taste)
1/2 C sugar
1 1/2 cup fresh blueberries
Preheat oven to 325*
1. Grease the bottom of a 9×9 pan with a little butter (I only had an 8×8, but that worked great also). Then line the pan with wax paper, making sure that a fair bit hangs over the sides. Be sure to press it down tight in the corners; it should stick because of the butter underneath.

2. Put the sugar, cinnamon, and graham crackers in a food processor and pulse until it is all ground up. Note: I used 9 of the small squares of graham crackers, and the crust turned out great. If you want a thicker crust, use 9 of the full, long sheet-sized crackers.

3. Add in the 1/2 stick of butter, melted. Continue to pulse it all together until it is thoroughly blended.

4. Pour the crushed graham cracker mixture into the lined pan. Use your hand or the base of a mug to firmly pat the crumbs into place.

5. Bake for 10-12 minutes

6. After rinsing out your food processor, add in the cream cheese (room temp), eggs and sugar. The original recipe also has you had in the two squeezed lemons, as well as the lemon zest. However, I changed it up a bit here. I put 2.5 lemons (because I love lemon flavor!) and put them through my juicer, peel and all.

Put the lemon juice in the food processor with the rest of the ingredients. Pulse on low until everything is thoroughly mixed; it should be fairly liquid.

7. Pour the filling mixture into the pan, on top of the baked graham cracker mixture.

8. Sprinkle blueberries over the top of the filling. The should settle in until they are about half covered.

9. Bake for 35-45 minutes, or until the center is slightly jiggly but still set. Remove from oven and cool completely. After it is cooled, place in refrigerator at least three hours.

10. Remove from fridge and use the sides of the wax paper to pull the entire baked good out of the pan.

11. Cut into pieces and enjoy! (Try not to eat it all at once; I was definitely on a mission and chowed down on half of the damn pan before the end of the weekend!)

What’s your fav dessert?

How was your weekend??

I’m thinking of trying this in a more chocolate, less fruit-format. Think that would be tasty?

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