Creamy blueberry pie bars with a shortbread crust
Share
Making them is a breeze with the Kitcheninthebox cordless, portable hand mixer—powerful, convenient, and perfect for all your baking needs.
INGREDIENTS
For the crust
½ cup unsalted butter
½ cup granulated sugar
1 ⅓ cups all-purpose flour
½ teaspoon salt
For the filling
8 ounces full fat cream cheese
1 cup granulated sugar
2 large eggs room temperature
⅔ cup sour cream
1 teaspoon pure vanilla extract
½ cup all-purpose flour
½ teaspoon salt
Juice of 1 Lemon
1 cup fresh blueberries.
Optional: blueberry jam
INSTRUCTIONS
For The Crust:
Preheat your oven to 350°F (175°C). With cooking spray, spray the bottom of an 8×8 baking, line with parchment paper, spray again. Set aside.
In a mixing bowl, or a food processor, mix together the unsalted butter and granulated sugar until light and fluffy.
Add the all-purpose flour and salt to the creamed mixture. Mix until well combined and a crumbly dough forms.
Press half of the dough evenly into the bottom of the prepared baking dish. You can use your hands or the back of a spoon to achieve an even layer. Bake for 12- 15 minutes.
Filling:
In another mixing bowl, using KITB hand mixer, beat the room temperature cream cheese and granulated sugar until smooth and creamy. About 2-3 minutes.
With a rubber spatula, scrape down the sides and bottom of the bowl, add the eggs, one at a time, beating well after each addition.
Mix in the sour cream, lemon juice and vanilla extract until fully incorporated.
Add the all-purpose flour and salt, and mix on low until the batter is smooth and no lumps remain. Do not over mix.
Gently fold in the fresh blueberries until evenly distributed throughout the batter.
Pour the filling over the crust layer in the baking dish, spreading it out evenly with a spatula.
If desired, spoon dollops of blueberry jam over the filling and swirl it gently with a knife for a marbled effect.
Sprinkle the remaining half of the crust dough evenly over the top of the filling.
Scatter a few extra fresh blueberries on top for garnish.
Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the edges are lightly golden and the center is set.
Remove from the oven and allow the blueberry pie bars to cool completely in the baking dish on a wire rack.
Once cooled, refrigerate for at least 2 hours or until firm before slicing into bars.
Slice into squares or bars using a sharp knife, and serve chilled or at room temperature. Enjoy your delicious Blueberry Pie Bars!