Lemon Blueberry Bars

This is a really easy dessert bar to make for  company arriving later in the day. It take about 4 hours to set up so be prepared.

  • 1  1/2 cups graham cracker crumbs
  • 6 tbsp. melted butter
  • pinch of cinnamon
  • 2 tbsp.  dark brown sugar
  • 1  8 ounce package of Philadelphia cream cheese, softened
  • 1/2 cup icing sugar
  • 1 package instant lemon pudding
  • 2 tsp. grated lemon zest
  • 1 cup whole milk
  • 2 pints of fresh blueberries, washed and stems removed

You will need an 8 inch square baking pan. Line the pan with parchment paper. Use enough that will require you to fold the corners and bring the paper up the sides as well.

Combine the crumbs, butter, cinnamon and sugar together and press in the lined pan. Refrigerate while making the filling.

Cream the cream cheese and icing sugar together until smooth. Add the lemon zest and beat for about 2-3 minutes.

Layer the blueberries on top of the crumb base and GENTLY pour the cheese mixture over top.  Drop a few blueberries on top as a garnish. Refrigerate for about 4 hours.  When ready to plate, lift out by using the edges of the parchment paper, then pull back the paper.

If you want to up the level, add a dollop of whipped cream and top with a sprinkle of fresh lemon zest.

Anyone for tea?


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