These Lemon Blueberry Bars are made with a lemon curd-like filling dotted with plump, fresh blueberries and baked on top of a shortbread crust. They’re the perfect spring and summer dessert and great for slicing up and bringing to potlucks and parties.
Lemon Bars Filled with Blueberries
Lemon and blueberry are two things that go well together, each with their own unique flavors they bring to the table. Lemon provides a tangy zing while blueberries provide a sweet juiciness.
Not quite as thick as a traditional lemon bar, these are bite size. You’ll make them in a quarter sheet pan that is 1 inch deep which will give you a dessert bar that you can easily eat in one bite.
The blueberry lemon filling is baked on a buttery shortbread crust that won’t crumble apart when you pick it up.
The filling is similar a tangy lemon curd, but also includes cream of tartar so the filling is nice and smooth and sets after baking. The main difference from other lemon bars is the addition of juicy blueberries for a pop of sweetness.
This is the perfect dessert in our house since my husband loves lemons and I love blueberries, it’s the best of both worlds!
If you’re serving them at a party, add a swirl of whipped cream and a blueberry on top. It’s not needed but looks fancier. Serve them with some no mess pecan bars and chocolate chunk cookies for a variety of flavors and textures, and if you need more citrus, you’ll love some lime glazed cookies.
A Refreshing Twist on Classic Lemon Bars
There are so many reasons to love these blueberry lemon bars. Here’s why we love them:
- Bright and sweet: The lemon brings a tart flavor, the blueberries add a mellow sweetness, and the shortbread crust ties everything together.
- Easy: These bars are super simple to make and don’t require a ton of complicated steps, perfect for days when you need something sweet in a pinch.
- Make-ahead friendly: Since the bars need to cool and set, you can make them the night before and slice them the next day.
3 Main Elements to the Perfect Dessert Bar
These are the main ingredients you’ll need to make these bars apart from other pantry staples listed in the recipe card below.
- Lemon zest: Lemon zest adds that bright, fresh lemon flavor without the tartness of the juice. Freshly grated zest is best!
- Lemon juice: Fresh lemon juice adds the tangy, tart flavor that balances the sweetness. You’ll want to use fresh lemons for the best flavor.
- Blueberries: Fresh or frozen blueberries will work for this recipe. Just make sure to thaw and drain them first to avoid excess moisture. You can swap these with another type of berry like raspberries or blackberries if you like.
Make Lemon Blueberry Bars in 4 Steps
Step One: Make the Crust
Step Two: Prepare the Filling
Tip: Make sure the eggs are at room temperature so they incorporate more easily into the filling.
Step Three: Assemble and Bake
Step Four: Let It Cool
Allow the bars to cool completely before cutting into squares. This helps the filling set and makes them easier to slice.
Getting the Most Juice Out of Lemons
- Roll: Before you cut your lemon, give it a good roll on the counter with the palm of your hand. This helps break down the fibers inside, making it easier to extract the juice.
- Microwave: Pop the lemon in the microwave for 10-15 seconds. The warmth softens the fruit, making it easier to squeeze and get more juice.
- Cut lengthwise: Cut the lemon in half lengthwise (not across the middle). This exposes more of the juice-filled segments, so you get more out of each squeeze.
- Use a lemon squeezer: A lemon squeezer or citrus press is the best tool for the job. It gets every drop of juice without manually squeezing.
Save any extra juice for your next batch of homemade lemonade.
The Best Way to Store These Bars
Store the bars in an airtight container in the refrigerator. You can also freeze the bars for 2-3 months. Make sure to flash-freeze individual bars on a baking sheet for an hour or two until frozen. Then, transfer to a freezer bag or airtight container.
Don’t Forget!
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Ingredients
Crust
- 2 cups flour
- ½ cup powdered sugar
- 18 tablespoons butter 2 ¼ sticks, cold, cut into 1 inch cubes
Filling
- 1 ½ cups sugar
- 4 tablespoons flour
- ¼ teaspoon baking powder
- 4 eggs lightly beaten
- 1 tablespoon lemon zest
- ¼ cup lemon juice about 2 lemons
- ¾ cup fresh blueberries
Instructions
- Preheat the oven to 350º. Line a quarter sheet pan with parchment and lightly spray with cooking spray. A quarter sheet pan is 9 1/2 x 13 inches.
Crust:
- Add flour and powdered sugar to a food processor and pulse to combine. Add cold cubes of butter and pulse until it begins to stick together. Remove and form into a ball. Flatten it and press it evenly into the prepared pan.
- Bake for 12-15 minutes until it is lightly brown. Allow to cool while you make the filling.
Filling:
- In a small bowl, whisk the sugar, flour and baking soda together.
- In a large bowl, whisk the eggs, lemon zest and lemon juice together until smooth. Add the flour mixture and stir until combined. Add the blueberries and pour over the crust spreading out the blueberries so they are evenly disbursed.
- Bake for 30-35 minutes until it is golden brown and no longer jiggles in the center. Allow to cool on a wire rack until completely cooled before cutting
Notes
- To decorate add a dolllop of whipped cream and a fresh blueberries.
- If you use frozen blueberries, let them thaw first and drain any juices.
