Creamy Lemon Blueberry Bars is a recipe inspired by Chris over at The Leavening Agent. In 2008, he posted a photo of a blueberry bar cookie so tempting I had to hunt down the recipe in Fine Cooking. The original recipe had mixed reviews including “too much crust, not enough filling”, so I made the bars with some changes.
Lemony and Creamy!
The new version of the recipe worked out well. The lemon zest makes the bars very lemony. As far as consistency goes, they are sturdy, but still creamy and smooth. If you are looking for something to take to a potluck or just like the lemon-blueberry combo, this recipe is for you.
Another Creamy Lemon Bar
After many years I still recommend this recipe, but I have acquired a few others. Sticking with the creamy theme (and maybe a little cheesy), the Lemon Cheesecake Bars are really good as are the Double Lemon Cheesecake Bars. If you want creamy, but not cream cheese, there’s an old recipe from Eagle Brand with condensed milk in the filling. The recipe goes by many names and I’ve seen the bars made with all kinds of crusts, but you can’t go wrong with Martha Stewart’s version. And if you’re not so set on creamy bars and just want a good recipe for Lemon Squares or Bars, I recommend this recipe OR my friend Nancy’s Divine Lemon Bars.
Creamy Lemon Blueberry Bars
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter cut into small pieces
- 1 1/2 cups oats quick cooking
- 2 large egg yolks
- 1 can 14-oz can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 tsp lemon zest
- 2 cups room-temp blueberries washed, drained, patted dry
- 1/2 cup chopped pecans optional
- Preheat oven 350 degrees. Grease a 9×13 inch metal baking pan. (Line with foil or parchment if desired)
- Combine the flour, both sugars, salt and baking soda in bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse and crumbly. Add oats and pulse to mix.
- Press about 2/3 of the crumb mixture into the pan and set remainder aside. Bake crust for 12 minutes. Meanwhile, prepare filling.
- Whisk the condensed milk, lemon juice, lemon zest and egg yolks together in a medium bowl and let stand for 5 minutes.
- Arrange blueberries evenly over the crust; pour lemon mixture over the blueberries. Spread gently with a spatula to distribute as evenly as possible. Bake until the lemon mixture just begins to form a shiny skin; 7 to 8 minutes.
- Sprinkle reserved topping over the lemon layer, then sprinkle pecans over topping. Bake for 25 minutes.
- Let the bars cool in the pan on a rack until just warm, about an hour. When cool, transfer to refrigerator to chill for at least 2 hours. The longer the chill time, the better they’ll be.
- Cut into about 24 bars