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Blueberry Lemon Scone Bars

A no‑bake, chilled dessert that mimics the classic blueberry lemon scone in flavor and texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Brunch
Calories: 110
Ingredients Method Notes

Ingredients
  

Base
  • 1 cup graham cracker crumbs
  • 2 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
Filling
  • 8 oz cream cheese room temperature
  • 1 tbsp powdered sugar
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup fresh blueberries

Method
 

Steps
  1. Press the graham cracker crumbs, melted butter, and sugar into a 9x9‑inch pan to form a firm base.
  2. Beat the cream cheese until smooth, then fold in powdered sugar, lemon zest, lemon juice, and blueberries.
  3. Spread the filling evenly over the base and chill for at least two hours until firm.
  4. Cut into bars or squares and serve chilled.

Notes

Store in an airtight container in the fridge for up to four days. Serve cold or at room temperature. For a vegan version, use vegan cream cheese and plant‑based butter.