Description
Sweet and zesty, these delicate bars combine juicy blueberries and tangy lemon in a buttery shortbread crust with a creamy filling and crumb topping. A refreshing, handheld dessert perfect for summer or any occasion.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, melted (plus 1/4 cup chilled for topping)
1 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
8 oz cream cheese, softened
2 large eggs
Zest of 2 lemons
1/2 cup fresh or frozen blueberries
1 tablespoon cornstarch
4 cups cold whipping cream
2 tablespoons powdered sugar
Instructions
Preheat oven to 350°F (175°C). In a bowl, mix 2 cups flour, 1 cup melted butter, granulated sugar, vanilla, and salt. Press half of the mixture into a 9×13-inch prepared pan as the crust.
Beat cream cheese, brown sugar, eggs, and lemon zest until smooth. Fold in blueberries and cornstarch. Spread over the crust, then chill topping: mix 4 cups flour and 1/4 cup chilled butter until crumbly. Press half onto the filling.
Bake for 35-40 minutes until golden. Cool completely, top with remaining crumble, then freeze 20 minutes for easier slicing. Serve chilled.
Notes
Use fresh blueberries for best texture. For halal dietary needs, ensure cream is non-animal. Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg