Lemon Blueberry Bars: A Refreshing No-Bake Spring Treat
Delight in these Lemon Blueberry Bars, a refreshing dessert that combines creamy lemon filling with juicy blueberries.
Equipment
- - Baking dish
Ingredients
For the Cheesecake Filling
- 8 oz Cream Cheese softened
- 1/2 cup Sugar
- 1/4 cup Lemon Juice fresh
- 1 tbsp Lemon Zest optional
- 2 large Eggs room temperature
- 1/2 cup Sour Cream can substitute Greek yogurt
- 1 tsp Vanilla Extract preferably pure
- 1/4 tsp Kosher Salt
For the Crust and Topping
- 2 pkg Crescent Roll Dough or homemade
For the Fruity Layer
- 1 cup Blueberries fresh or frozen
For Finishing Touches
- powdered sugar Powdered Sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously spray a baking dish with cooking spray.
- In a large bowl, whisk together softened cream cheese, sugar, lemon juice, lemon zest, eggs, sour cream, vanilla extract, and salt until smooth and creamy, about 3-4 minutes.
- Unroll one tube of crescent roll dough onto the bottom of the prepared baking dish. Press the seams together firmly to create a solid bottom layer.
- Spoon the luscious cheesecake filling over the dough base, spreading it out evenly.
- Scatter the fresh blueberries evenly over the cheesecake filling, pressing them gently into the mixture.
- Unroll the second tube of crescent roll dough over the filling, pinching the seams together.
- Place the dish in the oven and bake for about 30-35 minutes, or until the top is golden brown and the filling is set with a slight jiggle.
- Allow the bars to cool in the dish, then transfer to the refrigerator to chill for at least 2 hours before slicing. Dust with powdered sugar before serving.
Notes
For added flavor, garnish with fresh mint leaves before serving.