Lemon Blueberry Pie Bars combine a buttery crust, lemon cheesecake filling, and fresh blueberries, topped with a crispy crumble and finished with a lemon glaze. It’s another dessert showing off how well lemon and the sweetness of blueberries go together! I also have Blueberry Lemon Pie Bars you may want to try!

Pan of Lemon Blueberry Pie Bars on a counter with some bars removed and on white plates from overhead.

Ingredients & Substitutions

Crust: The crust is buttery and crumbly with a hint of sweetness from confectioners’ sugar. Use cold unsalted butter in the crust, which helps the crust to bake flaky and tender, like a pie crust! It will be baked before adding the filling.

Filling: The cheesecake filling is my lemon cheesecake, which you may want to try, too! Then, I topped it with fresh blueberries.

Lemon: You will need a few lemons for lemon zest and freshly squeezed lemon juice. Use lemon zest in the filling and the crumble topping. Lemon juice is added to the filling and the glaze. Bottled lemon juice will not give you the same vibrant lemon flavor when compared to freshly squeezed, so keep that in mind.

Blueberries: Although fresh blueberries are best, you can use frozen berries. If using frozen blueberries, add them while still frozen (do not let them thaw first).

Glaze: The sweet lemon glaze ties all of the flavors together. Drizzle it over the cooled bars.

Lemon Blueberry Pie Bars on a white counter close up.

How Do I Know When The Bars Are Done Baking?

Here are a few ways to determine if the lemon blueberry pie bars are done baking:

  • The edges of the bars should be golden brown and slightly firm to the touch.
  • If you have a cooking thermometer, the internal temperature of the cheesecake layer should be 150-160°F.
  • Check for even coloring across the top of the bars. If the crumble topping is golden brown and the filling has set without any wet spots, they are likely done.

How To Store Lemon Blueberry Pie Bars

Once the bars have cooled and completely set, store them in the refrigerator, covered. They will last up to 3 days or so. For longer storage, freeze the bars without the glaze.

Hand holding a Lemon Blueberry Pie Bar.

Freezing Lemon Blueberry Pie Bars

For longer storage, freeze the bars. But, freeze them without the glaze. (The glaze is easy to add when ready to serve the bars.) To freeze, first, let the bars chill and completely set. Next, cut the bars into individual portions. Then, wrap each bar in plastic wrap and place it in a freezer-safe bag or container. Freeze the bars for up to 3 months. When ready to enjoy, let the bars thaw in the refrigerator overnight.

Pan pf Lemon Blueberry Pie Bars on a white counter from overhead.
5 from 1 vote

Lemon Blueberry Pie Bars

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling/Chilling Time 2 hours 30 minutes
Total Time 3 hours 50 minutes
Lemon Blueberry Pie Bars combine a buttery crust, lemon cheesecake filling, and fresh blueberries, topped with a crispy crumble and finished with a lemon glaze. It's another dessert showing off how well lemon and the sweetness of blueberries go together!




  • 2 packages (8 ounces each) cream cheese, room temperature
  • cup (133 g) granulated sugar
  • cup (77 g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 tablespoons lemon zest
  • 6 tablespoons lemon juice, freshly squeezed
  • 3 cups (444 g) fresh blueberries

Crumble Topping

Lemon Glaze

  • 1 cup (125 g) confectioners' sugar
  • 1 ½ tablespoons whole milk, room temperature
  • ½ teaspoon lemon juice
  • ¼ teaspoon vanilla extract


  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.


  • In a large bowl, stir the flour, and sugar together. Using your hands or a pastry cutter, incorporate the butter until the crumbs have pea-sized pieces of butter.
  • Press the crust mixture into the prepared baking pan. Bake for 15-18 minutes, or until the edges are barely golden.
  • Set aside to cool slightly while you prepare the filling.


  • To a large mixing bowl, add cream cheese and sugar. Using a hand mixer, beat on medium speed until smooth and creamy (about 2 minutes).
  • Add the sour cream and vanilla. Blend in until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
  • With the mixer on low, add in eggs, one at a time, until fully incorporated, scraping the sides and bottom of the bowl after each addition.
  • Add lemon zest and lemon juice. Mix until just incorporated.
  • Pour the filling over the partially cooled crust. Sprinkle the blueberries evenly over the filling.

Crumble Topping

  • In a medium bowl, whisk together flour and sugar. Stir in melted butter and lemon zest until a crumbly dough forms.
  • Sprinkle the crumble topping evenly over the blueberries.
  • Bake 50-55 minutes, or until the filling is just set and the crust is golden brown.
  • Let the bars cool on counter for 30 minutes. Then place them in the refrigerator to finish chilling for about 2 hours.
  • When ready to serve, make the lemon glaze.

Lemon Glaze

  • In a medium bowl, whisk confectioners' sugar, milk, lemon juice, and vanilla extract until smooth. Add more milk if needed, one teaspoon at a time, to reach your desired consistency.
  • Drizzle over cooled bars. Serve.

Did you make this recipe?

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What the Test Kitchen had to say about this recipe:


These bars are delicious! I loved the thick crust and creamy blueberry topping. Also, I'm a sucker for a bar with a crunchy and sweet crumble. Definitely a winning combination!


I love the thick crust on these bars! And, I am becoming a fan of lemon blueberry desserts now. These bars are amazing!


There's a great balance of a crumbly topping, creamy filling, and a crisp bottom layer! The lemon provides a lovey tart flavor which complements the sweet blueberries!


I really liked these bars. They're bright and tangy, with a complementary crust and crumb to balance it all out beautifully.


This is so lovely! I loved the shortbread crust, light lemony cheesecake, and the pop of the fresh blueberries. Bonus points, they are beautiful!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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