Hi! Thanks, Michele! How long is the longest you have had to bake this using a 8×8 pan? Thanks so much, have a great day! Press firmly into the 9x13 pan. I mixed them in with a spatula because your recipe said “mix” as opposed to “beat” earlier in the same instruction. Thanks! Everyone absolutely loves them and can’t wait until I make them again. You could, but you’d need a pretty small pan. You’re actually going to reserve some of the shortbread crust for the topping. Hi, I made these for Easter this past weekend and they were a hit!!! I’m sure a GF substitute would be fine here. They held up beautifully and were sooooo good!!! That really helps, I would’ve blown it otherwise! It really just does make sharing much easier! Delicious Baked Chocolate Caramel Cheesecake, Your email address will not be published. Hey!! Once they cooked, the crumble became more crust like! Add sugar, yogurt, remaining lemon zest, lemon juice, and salt and beat again. Is the recipe correct in that you use 3/4 cup of the crust for the topping and only 1/4 cup for the bottom? Sprinkle with the reserved 2 cups of crumbles, making sure to spread evenly to the edges. These are suchhhh a hit. I used one actual cup of Greek yogurt, instead of “one 5.3 cup of Greek yogurt.” Two very different things. I am here because of the 4.7 rating, so great add! Still looking forward to tasting them. Thaw in the refrigerator overnight before slicing into bars and serving. I have just made an executive decision: these will be my bring to work treat for my co-workers on Monday. In a lаrgе bоwl uѕіng a hand mixer, bеаt buttеr аnd ѕugаr together until lіght аnd fluffy. It’s not required. Mom, self-taught baker, cookbook author, biscotti lover, and sprinkle enthusiast. And I can tell you of all the recipes on my blog, I’ve made this one the most and only ever have to bake them an hour at most. The recipe sounds scrumptious. Thank you in advance! We all ate pieces when it was still warm, so I can’t wait to try them tomorrow. If you follow me on Instagram, you know I was in search of Meyer lemons a few months ago. I don’t know about licking my computer screen, but I am drooling all over my keyboard. Thanks for checking first! One thing I would do different next time, and yes there will be MANY next times, is to use the smaller frozen blueberries or 2 cups large frozen blueberries. Now I’ve made some for my boyfriend (he is studying for the Bar) and some for my work! I love this so much, Elaine! Just made these last night and had one for breakfast! Eager to try with the correct measures next time. You state the blueberries are to be unthawed – unthawed means to use them frozen? Enjoy! You can find her cookbook here. Bake bars for 55-60 minutes minutes, or until a toothpick inserted in center comes out mostly clean. Fingers crossed! Sprinkle dollops of the reserved cup of Crumbly Crust/Topping evenly over the top of the bars. No Bake Lemon Blueberry Cheesecake Bars made with fresh lemon juice, a delicious blueberry jam, and the best shortbread cookie crust. Here is a side-by-side comparison of regular lemons and Meyer lemons. I don’t like to say “just go for it” with something like a cake or a bread, but I imagine this one would be fine. If I want to make enough for a 13 x 9 dish, should I just double the recipe? You’ll use regular granulated sugar for the rest of the recipe. Will definitely make again. Creamy and sweet pie bursting with blueberries and citrusy lemon on top of shortbread crust. These healthier blueberry pie bars are made with simple real food ingredients like oats and maple syrup. Gently spoon the blueberry mixture over the lemon filling. Gently fold in blueberries with a spoon or spatula. I’m doing my best to keep them from being cut while still warm….lol. That’s why I have taste-testers, people (and I’m always looking for new tastebuds)! Pour the custard over the blueberries. They’ll be just as tasty! Cook Time 45 minutes. Cut the bars … You’ll only be using the Sugar In The Raw for sprinkling on top, if you want. Either will work for the entire amount in the recipe, I just prefer the way the frozen ones look– they give a burst of purple to the filling surrounding them. These are amazing! I don’t have much experience modifying recipes to make them gluten free. I’m seriously obsessed, and I love that you added crumbs! Thanks for sharing your subs, Sam! Top with lemon zest before serving, if desired. If you don’t have Greek yogurt can you substitute it orm remove it altogether? https://www.blueberrycouncil.org/blueberry-recipe/blueberry-cheesecake-bars In portable bar form! Hi, Megan! Hi made these for thanksgiving. Spread the blueberry filling evenly over the crust. You will reserve 3/4 cup of the crust for the top, but that will leave you with, I don’t know, 1 and 3/4 to 2 and 1/4 cups dough for the bottom. Came out so delicious. The pie bars have a soft yet crisp, buttery, shortbread-style crust. Thanks so much, Ella! Recipe by Cupcake Project. Instructions. They аrе thе реrfесt соmbо аnd these bars are our fаvоrіtе уеt! Meyer lemons are a cross between a regular lemon and either a regular orange or a mandarin orange. I think that should work just fine, as long as it’s 8 or 9″ round. This recipe is vegan, dairy-free, gluten free, and Paleo. Also I highly recommend using noosas lemon yogurt for the filling! Thanks for posting. If your toothpick came out fine, it should have been baked long enough to stay together, unless you omitted eggs completely. Filed Under: Brownies & Bar Desserts, Popular Tagged With: blueberries, cream cheese, Greek yogurt, lemon juice, lemon zest, vanilla. Almond Lemon Blueberry Pie Bars Simple, 10-ingredient Blueberry Pie Bars with a cookie crust, slivered-almond coating, and 2-ingredient glaze! My goodness these look delicious!