Lemon Blueberry Bars with a Shortbread Crust
These Lemon Bars with Blueberries are a delicious mix of tangy lemon and sweet blueberries, all resting on a buttery, melt-in-your-mouth crust. They’re simple to make, refreshing, and perfect for any time you need a little treat.
Servings 20
Calories 227kcal
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.
