Everyone Begs Me for This Lemon-Blueberry Cream Cheese Bar Recipe

Come springtime, there is no pairing more perfect than lemon and blueberry. This classic combo of bright, sweet-tart flavors just screams spring — and it is always a total crowd-pleaser, whether it’s in a quick bread, a puffed Dutch baby for brunch, or a scalloped-edge pound cake for a special occasion.

There’s definitely no shortage of ways to enjoy a good lemon-blueberry combo, but this year I’m currently obsessed with lemon-blueberry cream cheese bars. This triple-layer bar has the best light and creamy lemon cheesecake-esque filling studded with jammy blueberries, all nestled between a graham cracker crust and buttery graham streusel topping. In the past month alone, I’ve already made them three times because they’re easy, a good make-ahead dessert for just about any occasion, and just as beautiful as they are delicious.

Why You’ll Love It

• The crumb topping is perfection. The thin layer of buttery, crunchy crumb topping gives these bars a fun extra texture that makes them really stand out. The best part: The crust doubles as the topping, so there’s no extra work.

• You can make them ahead of time. There’s a lot to love about a make-ahead dessert. Even after the bars cool completely they need to chill in the fridge, preferably overnight, so there’s no last-minute baking.

Key Ingredients in Lemon-Blueberry Cream Cheese Bars

• Graham crackers: Use regular graham crackers or graham cracker crumbs as the main ingredient for the base and topping.

• Butter: Melted unsalted butter is the glue that holds the crust (and crumbly topping) together.

• Cream cheese: Be sure to allow ample time for the cream cheese to come to room temperature; the filling will be much easier to mix together.

• Lemons: Using both the zest and juice give the bars a smooth, sweet lemon flavor.

• Blueberries: Do stick with fresh berries for these bars (you’ll use about a full pint) as the overall texture will be much better. I love including an option for frozen fruit whenever possible, but found that frozen berries release too much liquid into the cream cheese filling and it didn’t set as well.

How to Make Lemon-Blueberry Cream Cheese Bars

1. Make the graham cracker crust and topping. Mix the graham cracker crumbs with sugar, salt, and melted butter. Reserve a portion for the topping and press the remainder into the bottom of an 8×8-inch baking pan. To ensure the base is super sturdy, use the bottom of a flat measuring cup to pack the crumbs firmly and evenly into the baking dish.

2. Bake the crust. Bake until fragrant and starting to darken around the edges, then cool slightly.

3. Make the filling. Blitz together the filling in the wiped-out food processor, then gently fold in the blueberries.

4. Assemble the bars. Pour the filling over the graham cracker crust and spread in an even layer. Top with the remaining blueberries and sprinkle with the remaining crumb mixture.

5. Bake and chill the bars. Bake until the edges are set and puffed and the center is still slightly jiggly. Cool completely, then cover and refrigerate until completely chilled.

Lemon-Blueberry Cream Cheese Bars Recipe

The buttery crumb topping is everything.

Prep time 25 minutes

Cook time 30 minutes to 35 minutes

Serves 9 to 12

Ingredients

For the crust and topping:

• 9 tablespoons unsalted butter, melted and cooled

• 16 full-size graham crackers (about 8 1/2 ounces), or 2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/4 teaspoon kosher salt

For the lemon cream cheese filling:

• 16 ounces cream cheese, at room temperature

• 2 large eggs, at room temperature

• 1/2 cup granulated sugar

• 2 teaspoons finely grated lemon zest (from 1 medium lemon)

• 3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)

• 1 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

• 2 cups fresh blueberries, divided

• Powdered sugar, for dusting (optional)

Instructions

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Make the crust and topping:

1. Heat the oven to 350°F. Line the bottom and sides of an 8x8-inch square metal baking pan (about 2 inches tall) with 2 sheets of parchment paper, positioning them perpendicular to each other and making sure they are long enough to hang over all four sides by at least 1 inch to form a sling.

2. Break 16 whole graham cracker sheets into rough pieces and place in a food processor. Add 1/4 cup granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds.

3. Add 9 tablespoons melted unsalted butter and pulse to combine, 8 to 10 (1-second) pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.) Reserve 2/3 cup of the mixture for topping.

4. Transfer the remaining mixture to the baking pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.

5. Bake until fragrant and starting to darken around the edges, 12 to 15 to minutes. Let cool slightly while you prepare the filling.

Make the filling:

1. Wipe the food processor clean with paper towels. Place 16 ounces room-temperature cream cheese in the food processor. Process until very smooth and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl.

2. Add 1/2 cup granulated sugar, 2 teaspoons finely grated lemon zest, 3 tablespoons lemon juice,1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Process until combined, about 30 seconds. Scrape down the sides of the bowl. With the motor running, add 2 room-temperature large eggs one at a time and process until just incorporated.

3. Remove the blade. Add 1 1/2 cups of the blueberries into the food processor bowl and gently stir to combine. Transfer to the graham cracker crust and spread into an even layer. Scatter the remaining 1/2 cup blueberries over the top. Sprinkle with the reserved crumb mixture.

4. Bake until the edges are set and puffed and the center is still slightly jiggly, 30 to 35 minutes. Place the pan on a wire rack and let cool completely, about 2 hours. Cover and refrigerate until chilled, at least 3 hours or up to overnight.

5. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Dust with powdered sugar if using. Cut into 9 or 12 bars.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days.

Further Reading

Why People Are Ditching Their Seltzer After a Disturbing Study

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About

Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original