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Lemon Blueberry Shortbread Bars
by September-20-2015
Ingredients
  • 2 cups (4 sticks) butter, melted
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • zest of 2 lemons, divided
  • 4 cups flour
  • 16 oz (2 bars) cream cheese, room temperature
  • 4 large eggs
  • 2 cups granulated sugar
  • 11 oz lemon flavored Greek yogurt (2, single serving yogurts)
  • 2 tbs. lemon juice
  • Pinch of salt
  • 1 cup flour
  • 18 oz. fresh blueberries
Instructions
Preheat oven to 350ºF.Line an 12" x 9″ baking pan with parchment paper and lightly spray with oil. Leave an overhang on the sides. Set aside.To make the shortbread crust: stir the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest together in a medium bowl. Add the flour and stir until combined. Reserve 1 1/2 cup of the shortbread crust and place in the refrigerator or freezer until needed. Press remaining crust evenly into the prepared pan. Bake for 15 - 18 minutes while you prepare the filling.To make the filling: in the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in eggs, scraping down the sides as necessary. Add sugar, lemon flavored Greek yogurt, remaining lemon zest, lemon juice, and salt and mix thoroughly. Add flour and mix again until just combined.Once the crust has cooled to the touch, cover with a single layer of blueberries (you may have some left over).Pour filling over the blueberries carefully. Remove reserved crust from refrigerator and crumble into pieces with your fingers, then sprinkle over top of the filling. Sprinkle with sugar (or Sugar In The Raw). Bake bars for 55-60 minutes minutes, or until toothpick placed in center of pan comes out mostly clean. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving. Bars can be stored covered in the refrigerator up to 5 days.
Details
Prep time: Cook time: Total time: Yield: Makes 24 Bars (can be halved)