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
