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Dana Pollack’s Lemon Blueberry Bars

I am really into the idea of pies in bar form. They are easy to serve, easy to store and even easier to eat! These Lemon-Blueberry Bars have a crunchy top and a soft gooey center. You’ll get fresh blueberries and tart lemon in every rich bite, making these the perfect summer treat.


2 sticks (1 cup) unsalted butter, softened
1⁄2 cup granulated sugar
2 1⁄2 cups all-purpose flour
1⁄2 teaspoon kosher salt

2 (8 ounce) blocks cream cheese, softened
1⁄2 cup granulated sugar
1 egg
1⁄4 cup sour cream
1 teaspoon vanilla extract Juice of 1 lemon
3 cups blueberries

1 stick (1⁄2 cup) unsalted butter, melted
1⁄3 cup granulated sugar
1 cup all-purpose flour
Zest of 1 lemon

To make the crust, preheat the oven to 350°F. Lightly spray a 9-by- 13–inch pan with cooking spray. In a large mixing bowl, using a hand- held electric mixer set on medium speed, beat the butter and sugar together until light and fluffy. Add the flour and salt and mix until just combined. Press the dough into the prepared pan and bake until lightly golden, about 20 minutes. Allow to cool while you prepare the filling and topping.

To make the filling, using a handheld electric mixer set on medium speed, beat the cream cheese and sugar together in a large bowl until smooth. Add the egg and beat until well combined, then beat in the sour cream, vanilla and lemon juice. When the filling is smooth, fold in the blueberries by hand.

To make the crumb topping, in a small bowl, stir together the melted butter, sugar, flour and lemon zest until the mixture resembles coarse sand.

Pour the filling onto the cooled crust and top with an even layer of crumb topping. Bake for 40 to 50 minutes, or until the topping is golden and the center is just set. Allow to cool for 20 minutes at room temperature, then refrigerate for 2 hours or until thoroughly chilled.


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