Thanks to Philadelphia Cream Cheese for sponsoring this post.

Lemon Blueberry Fluff Bars
Lemon Blueberry Fluff Bars

Lemon Blueberry Fluff Bars: These light and fluffy mousse bars are filled with tangy lemon and sweet blueberries, all atop an incredible shortbread crust.

5 from 1 reviews
Lemon Blueberry Fluff Bars
Prep time
Cook time
Total time
These light and fluffy mousse bars are filled with tangy lemon and sweet blueberries, all atop an incredible shortbread crust. They're the perfect Easter dessert!
Serves: 9-12
Shortbread Crust Ingredients:
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 cup butter
Filling Ingredients:
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup powdered sugar, divided
  • 1 teaspoon lemon extract
  • zest of one lemon
  • yellow food coloring as desired
  • 2 (8-ounce) packages Philadelphia Cream Cheese, softened
  • 12 ounces fresh blueberries
  1. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browned. Let cool completely (I stick mine in the fridge to help it along.)
  2. In a chilled large bowl, whip the heavy cream, 1/2 cup of the powdered sugar, lemon extract, lemon zest (save a little for topping), and a couple drops of food coloring (if desired) together to form stiff peaks. In a separate large bowl, beat the cream cheese and the remaining 1/4 cup powdered sugar (and a couple more drops of food coloring — however many you used in the cream) together until fluffy and light. Whisk about 1/3 of the whipped cream into the cream cheese to lighten it up a little more. Then fold in the rest of the whipped cream very gently until the dip is well combined. Gently stir in the blueberries. Pile the mixture in dollops all around the completely cooled shortbread crust and spread it evenly. Run a thin knife around the outside edges so that after chilling, the bars will come away from the foil evenly. Chill for at least 3 hours before using the foil sling to transfer the bars to a cutting board. Cut and serve chilled.


20 Comments on Lemon Blueberry Fluff Bars

  1. lynn @ the actor’s diet
    April 2, 2015 at 12:54 am (9 years ago)

    Ha ha ha – when we were in the midst of a kitchen fire situation last year or so I was also googling what to do. And I loved home ec – I learned to sift and measure flour correctly there! And make a hideous vest.

  2. Tammy
    April 2, 2015 at 1:31 am (9 years ago)

    This is so beautiful and creamy…and just heavenly! 😀


  3. Lucy @ Bake Play Smile
    April 2, 2015 at 3:55 am (9 years ago)

    Haha I used to love Home Ec class! You know what… I think that anything that contains lemons and blueberries is just going to be amazing. Its the best flavour combination!

  4. Amy J.
    April 2, 2015 at 6:51 am (9 years ago)

    You know, they say that when you’re telling a child something, the child hears the main thought and not the other stuff. So if you say, “Don’t jump on the bed!” the child hears “JUMP BED.” “Don’t eat that cake, it’s for your sister’s birthday party” becomes “EAT CAKE.” I lovvvvve lemon and blueberries together and this sounds amazing. 🙂

  5. DessertForTwo
    April 2, 2015 at 8:00 am (9 years ago)

    I’m in shock a home ec teacher didn’t like to cook–that’s kinda part of the gig, ya know? I loved home ec. And I love these fluffy bars! 🙂

  6. Danae @ Recipe Runner
    April 2, 2015 at 11:40 am (9 years ago)

    Haha! Google saves the day again! These bars would totally make me feel better after a pimento cheese sandwich trauma like that!

  7. Julie @ Julie's Eats & Treats
    April 2, 2015 at 2:11 pm (9 years ago)

    Say what?! Flour explodes. Wow. Thanks for the information. Repeating Baking Soda, Baking Soda… Glad I’m also distracted by these amazing bars!

  8. Tanara Colson
    April 3, 2015 at 1:52 am (9 years ago)

    Your meals look delicious. I want to enhance my cooking and this is a good place to start.

  9. Krysten
    April 4, 2015 at 10:33 pm (9 years ago)

    Coconut Cheesecake Breakfast Braid.
    Coconut Cream Gooey Butter Cake.
    These (*insert arrow pointing to blog post above) amazing looking Lemon Blueberry Fluff bars.
    And of course…what i originally came here for — Coconut Cream Pie Bars.

    What are you doing to me?! Lol. This is the first time I’ve checked out your blog and I’m addicted, and drooling, and trying to figure out how to make is all!

    Oh, and just now I made the “mistake” of typing “coconut” into the search bar. I know where I’ll be every time my coconut craving strikes!

    Have a happy weekend. 🙂

  10. Mary
    April 6, 2015 at 9:16 am (9 years ago)

    These bars are gorgeous! I wish I had one here for breakfast today. What a perfect spring dessert!

  11. Jenny Flake
    April 6, 2015 at 9:39 am (9 years ago)

    What a perfectly Spring-y recipe! Love!!

  12. Liz
    April 6, 2015 at 5:57 pm (9 years ago)

    At my house, the fire department comes whenever our smoke detector goes off (always me burning something!). Then my son takes a photo and blasts it all over social media. So I feel your pain—and hope you got another sandwich. Though these fluff bars would help alleviate some of my disappointment. They look amazing!

  13. Rachel Cooks
    April 7, 2015 at 7:35 am (9 years ago)

    I’m glad you didn’t burn down your house! Hooray for baking soda and hooray for these AMAZING bars! Can’t wait to try them!

  14. Miss @ Miss in the Kitchen
    April 7, 2015 at 8:45 am (9 years ago)

    I’ve caught towels and pot holders on fire more than once, I would be sad to lose a pimento cheese sandwich too! These bars are right up my alley, so delicious!

  15. mary
    May 6, 2015 at 10:29 pm (9 years ago)


    but please always have a fire extinguisher nearby! always a good idea.

  16. Isabel
    April 5, 2023 at 6:57 pm (8 months ago)

    This came out SO good

    • Julie Ruble
      April 6, 2023 at 12:42 am (8 months ago)

      I’m so glad to hear that, Isabell!


Leave a reply to mary Cancel reply

Your email address will not be published. Required fields are marked *

Comment *