Lemon blueberry bars are one of my favorite desserts when I’m craving something fruity, bright, and just the right amount of sweet. These bars have a buttery shortbread crust, a tangy lemon filling, and bursts of juicy blueberries throughout. I love how they strike a perfect balance between fresh citrus and rich, crumbly texture.
Why You’ll Love This Recipe
I love how simple and refreshing these bars are. The lemon filling is smooth and zesty, while the blueberries add a pop of color and natural sweetness. They’re easy to make with just a few basic ingredients, and they look beautiful on a dessert table. Whether I’m baking for a spring brunch, a summer picnic, or just to treat myself, these bars are always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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All-purpose flour
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Sugar
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Salt
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Unsalted butter, cold and cubed
For the filling:
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Eggs
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Sugar
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Fresh lemon juice
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Lemon zest
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All-purpose flour
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Fresh or frozen blueberries (if using frozen, I don’t thaw them)
Directions
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I preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
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To make the crust, I combine flour, sugar, and salt in a bowl, then cut in the butter until the mixture resembles coarse crumbs.
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I press the crust mixture firmly into the bottom of the pan and bake for 15–18 minutes, until lightly golden.
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While the crust bakes, I whisk together the eggs, sugar, lemon juice, zest, and flour until smooth.
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I fold in the blueberries gently.
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I pour the filling over the warm crust and return the pan to the oven.
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I bake for another 25–30 minutes, or until the center is set and doesn’t jiggle.
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I let the bars cool completely, then refrigerate them for at least 2 hours before slicing for clean edges.
Servings and timing
This recipe makes about 9 to 12 bars, depending on how I cut them. It takes 15 minutes to prep, 45 minutes to bake, and at least 2 hours of chill time—so I plan for around 3 hours total, most of which is hands-off.
Variations
Sometimes I add a touch of vanilla extract to the filling for a mellow sweetness. I’ve also used blackberries or raspberries instead of blueberries, and they work just as well. For extra texture, I sprinkle a little oat crumble on top before baking, or dust the cooled bars with powdered sugar for a classic finish.
Storage/reheating
I store the bars in an airtight container in the fridge for up to 5 days. They’re best served chilled or at room temperature. If I want to freeze them, I layer them between parchment sheets in a freezer-safe container and thaw in the fridge before serving.
FAQs
Can I use bottled lemon juice?
I’ve tried it, but I always prefer fresh lemon juice for the brightest, most natural flavor. It really makes a difference.
What kind of blueberries work best?
Fresh blueberries hold their shape better, but I’ve used frozen ones too. I just add them straight to the batter without thawing.
Why did my filling crack?
Overbaking can cause the top to crack. I keep an eye on it and remove it once the center is just set. It firms up more as it cools.
Can I double this recipe?
Yes, I double the recipe and bake it in a 9×13-inch pan. The baking time may need a few extra minutes, so I check for doneness in the center.
How do I get clean slices?
I chill the bars thoroughly and use a sharp knife wiped clean between cuts. It helps get those perfect, bakery-style squares.
Conclusion
Lemon blueberry bars are a refreshing, sweet-tart treat I love to bake when I want something easy yet impressive. They’re bursting with flavor, easy to transport, and always disappear quickly wherever I bring them. Whether it’s for a picnic, a potluck, or just a quiet afternoon snack, these bars always brighten my day.
Print
Lemon Blueberry Bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (including chill time)
- Yield: 9–12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon blueberry bars feature a buttery shortbread crust, a tangy lemon filling, and bursts of juicy blueberries. These refreshing, sweet-tart treats are perfect for spring, summer, or anytime you’re craving something bright and fruity.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- For the filling:
- 2 large eggs
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 2 tbsp all-purpose flour
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix flour, sugar, and salt for the crust. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 15–18 minutes, until lightly golden.
- While the crust bakes, whisk together eggs, sugar, lemon juice, lemon zest, and flour in a separate bowl until smooth.
- Gently fold in the blueberries.
- Pour the lemon filling over the warm crust. Return to the oven and bake for 25–30 minutes, or until the center is set and no longer jiggles.
- Let cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing for clean edges.
Notes
- Use fresh lemon juice for the best flavor—bottled lemon juice tends to be less vibrant.
- Don’t overbake; remove when the center is just set to avoid cracks.
- Dust with powdered sugar before serving for a classic look.
- Swap blueberries with raspberries or blackberries for a fun variation.
- Double the recipe for a 9×13-inch pan; add a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 180
- Sugar: 16g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
