Lemon Blueberry Pie Bars Made With Fresh Milled Flour

These lemon blueberry Pie Bars made with fresh milled flour are like a fusion of blueberry cheesecake and lemon bars. The perfect blend of sweet and tangy! They are pretty simple to make, and are perfect for this time of year!

I adapted this recipe from IAmBaker recipe to use fresh milled flour, thanks to a submission from one of you! HERE is that original recipe made with AP flour.

Are you looking for a traditional Lemon Bar recipe made with fresh milled flour? Well, I have that for you too, HERE.

What Other Flavors Can Substitute Blueberries?

If Blueberries aren’t your thing, this recipe would be amazing with so many alternative flavors, such as:

1. Raspberry: The tartness of raspberries pairs well with lemon.
2. Strawberry: Sweet strawberries complement the tangy lemon flavor. This would be similar to a baked version of my Strawberry Refrigerated Cake HERE.
3. Blackberry: Rich and earthy blackberries add depth to the lemony profile.
4. Mango: Tropical mangoes can provide a sweet and tangy twist.
5. Peach: Juicy peaches bring a delightful sweetness to lemon bars.
6. Cranberry: Tangy cranberries offer a festive and tart contrast to the lemon.

These alternatives can bring exciting new flavors but, maintaining their deliciousness.

Ingredients To Make Lemon Blueberry Pie Bars Made With Fresh Milled Flour

Crust Ingredients

• 2& 1/2 cups Soft White Fresh Milled Flour 250g
• 2/3 cup powdered sugar 83g
• 1 cup unsalted butter, cold & cubed 227g (2 sticks)
• pinch of salt

Filling Ingredients

• 2 – 8oz Packages cream cheese, room temperature 450g
• 2/3 cup sugar 133g
• 1/3 cup sour cream or yogurt, room temperature 77g
• 1 tsp vanilla extract
• 2 large eggs, room temperature 100g
• 2 TBSP lemon zest
• 6 TBSP lemon juice, I like to use fresh squeezed lemon juice
• 3 cups fresh blueberries, washed & dried 444g

Crumble Topping Ingredients

• 1&1/2 cup soft white flour 155g
• 1/3 cup powdered sugar 42g
• 1/2 cup unsalted butter, melted 113g (1 stick)
• 2 tsp lemon zest
• pinch of salt

*Optional Lemon Glaze Ingredients

• 1 cup powdered sugar 125g
• 1-3 TBSP whole milk, room temperature
• 1-2 tsp lemon juice, fresh squeezed
• 1/4 tsp vanilla extract

Instructions To Make Lemon Blueberry Pie Bars With Fresh Milled Flour

Prepare The Crust

1. Firstly, mill the flour. You can weigh and mill all the flour at once, or divide it and mill separately. I went ahead and milled the flour for just the crust first so I could get that going, since I needed to par bake that first.
2. Preheat the oven to 350*F, and prepare a 9×13 baking pan with parchment paper, or baking spray.
3. To the flour for the crust, add powdered sugar, salt, and cubed cold butter. You can use a mixer, your hands, or a pastry cutter to cut the butter into the flour/powdered sugar mixture. Mix until there are about pea-sized crumbles of butter. It will still seem sandy at this time.
4. Press this mixture into your prepared 9×13 pan. The butter will melt as it cooks making it all cohesive.
5. Bake this for 15-18 minutes. Set aside to cool while you make the next layer (the filling.)

Make The Filling

1. To make the filling, add softened cream cheese and sugar to a large bowl, or stand mixer. Beat on medium until smooth, scraping down sides as needed.
2. Once the mixture is creamy and smooth, then add the sour cream (or yogurt) and vanilla. Mix to incorporate.
3. Then, add eggs one at a time, mixing between each egg to incorporate. Scrape sides as needed.
4. Add lemon zest and lemon juice to mixture, and mix until incorporated.
5. After the crust has cooled a bit (15 – 20 mins), then you can pour the filling over the crust.
6. Evenly sprinkle the washed & dried fresh blueberries over the filling mixture. They will sink into the filling a bit, that is fine.
7. Preheat oven again to 350* F while you prepare the crumble topping.

Prepare The Crumble

1. To make the crumble topping, add fresh milled flour, salt, and powdered sugar to a medium bowl, and whisk until incorporated.
2. Pour the melted butter in while stirring, and then add lemon zest. Stir until incorporated. It should be a bit crumbly. If not you may need to add a bit more flour.
3. Sprinkle the crumble topping evenly over the filling and blueberry mixture.
4. Bake the whole dessert for 50-55 minutes until the filling is slightly firm, without being jiggly in the center. If using a glass baking pan, make sure the bottom of the crust is baked, and lightly golden brown.
5. After baking, let the whole dessert cool for about 30-40 minutes on the counter. Then, place it in the fridge for at least 2 hours to finish chilling. The flavors in this dessert only get better as it sits in the fridge. If you can make this a day ahead, even better!
6. If you are using the optional lemon glaze, make it just before serving the dessert bars.

*Optional – Make The Lemon Glaze

1. To make the lemon glaze, add powdered sugar, milk, lemon juice, and vanilla extract to a small bowl, and whisk until combined. You are looking for a drizzle consistency off your spoon. So, if it is too thick, add more milk. (Just use a tiny bit at a time, because a little goes a long way!) If too thin, then add more powdered sugar.
2. Drizzle the lemon glaze before serving, serve. You can also add a bit more lemon glaze to each piece if desired.
3. Lastly, enjoy!

How To Store These Lemon Blueberry Cheesecake Bars Made With Fresh Milled Flour

To store these lemon blueberry pie bars made with fresh milled flour, cover and place in the fridge. They will last in the fridge for 5-7 days. I don’t recommend freezing these, because the texture changes, so they are best enjoyed cold from the fridge.

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Checkout Some Of My Other Fresh Milled Flour Recipes

Strawberry Refrigerator Cake – My Grandma’s Recipe

Lemon Bars

Blueberry Spice Muffins

Pancakes

Carrot Cake

Apple Fritters

Monkey Bread

Pizza Dough

Sausage Gravy

Fresh Milled Flour Recipe Index

Lemon Blueberry Pie Bars Made With Fresh Milled Flour Printable Recipe

Lemon Blueberry Cheesecake Pie Bars Made With Fresh Milled Flour

These lemon blueberry Pie Bars made with fresh milled flour are like a fusion of blueberry cheesecake and lemon bars. The perfect blend of sweet and tangy! They are pretty simple to make, and are perfect for this time of year!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

cooling time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 1 9×13 pan

Ingredients

  

Crust Ingredients

• 2& 1/2 cups Soft White Fresh Milled Flour 250g
• 2/3 cup powdered sugar 83g
• 1 cup unsalted butter cold & cubed 227g (2 sticks)
• pinch of salt

Filling Ingredients

• 2 8oz Packages cream cheese room temperature 450g
• 2/3 cup sugar 133g
• 1/3 cup sour cream or yogurt room temperature 77g
• 1 tsp vanilla extract
• 2 large eggs room temperature 100g
• 2 TBSP lemon zest
• 6 TBSP lemon juice I like to use fresh squeezed lemon juice
• 3 cups fresh blueberries washed & dried 444g

Crumble Topping Ingredients

• 1&1/2 cup soft white flour 155g
• 1/3 cup powdered sugar 42g
• 1/2 cup unsalted butter melted 113g (1 stick)
• 2 tsp lemon zest
• pinch of salt

*Optional Lemon Glaze Ingredients

• 1 cup powdered sugar 125g
• 1-3 TBSP whole milk room temperature
• 1-2 tsp lemon juice fresh squeezed
• 1/4 tsp vanilla extract

Instructions

 

Make The Crust

• Firstly, mill the flour. You can weigh and mill all the flour at once, or divide it and mill separately. I went ahead and milled the flour for just the crust first so I could get that going, since I needed to par bake that first.
• Preheat the oven to 350*F, and prepare a 9×13 baking pan with parchment paper, or baking spray.
• To the flour for the crust, add powdered sugar, salt, and cubed cold butter. You can use a mixer, your hands, or a pastry cutter to cut the butter into the flour/powdered sugar mixture. Mix until there are about pea-sized crumbles of butter. It will still seem sandy at this time.
• Press this mixture into your prepared 9×13 pan. The butter will melt as it cooks making it all cohesive.
  
• Bake this for 15-18 minutes. Set aside to cool while you make the next layer (the filling.)

Make The Filling Mixture

• To make the filling, add softened cream cheese and sugar to a large bowl, or stand mixer. Beat on medium until smooth, scraping down sides as needed.
• Once the mixture is creamy and smooth, then add the sour cream (or yogurt) and vanilla. Mix to incorporate.
• Then, add eggs one at a time, mixing between each egg to incorporate. Scrape sides as needed.
• Add lemon zest and lemon juice to mixture, and mix until incorporated.
  
• After the crust has cooled a bit (15 – 20 mins), then you can pour the filling over the crust.
  
• Evenly sprinkle the washed & dried fresh blueberries over the filling mixture. They will sink into the filling a bit, that is fine.
  
• Preheat oven again to 350* F while you prepare the crumble topping.

Crumble Topping

• To make the crumble topping, add fresh milled flour, salt, and powdered sugar to a medium bowl, and whisk until incorporated.
• Pour the melted butter in while stirring, and then add lemon zest. Stir until incorporated. It should be a bit crumbly. If not you may need to add a bit more flour.
• Sprinkle the crumble topping evenly over the filling and blueberry mixture.
  
• Bake the whole dessert for 50-55 minutes until the filling is slightly firm, without being jiggly in the center. If using a glass baking pan, make sure the bottom of the crust is baked, and lightly golden brown.
• After baking, let the whole dessert cool for about 30-40 minutes on the counter. Then, place it in the fridge for at least 2 hours to finish chilling. The flavors in this dessert only get better as it sits in the fridge. If you can make this a day ahead, even better!
• If you are using the optional lemon glaze, make it just before serving the dessert bars.

Optional Lemon Glaze

• To make the lemon glaze, add powdered sugar, milk, lemon juice, and vanilla extract to a small bowl, and whisk until combined. You are looking for a drizzle consistency off your spoon. If it is too thick, add more milk. (Just use a tiny bit at a time, because a little goes a long way!) If too thin, add more powdered sugar.
• Drizzle the lemon glaze before serving, serve. You can add a bit more lemon glaze to each piece if desired.
  
• Enjoy!
  

Video

Notes

To store these lemon blueberry pie bars made with fresh milled flour, cover and place in the fridge. They will last in the fridge for 5-7 days. I don’t recommend freezing these, because the texture changes, so they are best enjoyed cold from the fridge.

Keyword blueberry bar, blueberry cheesecake, blueberry cream cheese, blueberry pie, fresh milled flour, lemon bar, lemon blueberry, lemon blueberry pie bar, lemon cheesecake, lemon pie

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