Go Back
A tempting Blueberry Lemon Bar with a streusel topping, creamy lemon filling, and blueberry layer, garnished with blueberries.
Daniel

Zesty Blueberry Lemon Bars

These delightful blueberry lemon bars feature a buttery shortbread crust topped with a vibrant, tangy lemon filling bursting with fresh blueberries, making them a perfect treat for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Crust
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter cold and cubed
For the Blueberry Lemon Filling
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup fresh lemon juice from 3-4 lemons
  • 2 tablespoons lemon zest from 2-3 lemons
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh blueberries
For Garnish (Optional)
  • 2 tablespoons powdered sugar

Equipment

  • 9x13-inch Baking Pan
  • Parchment Paper
  • Large mixing bowls
  • Electric Mixer (Hand or Stand)
  • Whisk
  • Zester
  • Sifter (optional)
  • Wire Rack

Method
 

For the Shortbread Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
  2. In a large mixing bowl, combine the flour, granulated sugar, and salt.
  3. Add the cold, cubed butter. Using a pastry blender, your fingertips, or a stand mixer with the paddle attachment, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Press the dough evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to create a firm, compact crust.
  5. Bake for 20-25 minutes, or until the edges are lightly golden. Remove from oven and reduce oven temperature to 325°F (160°C).
For the Blueberry Lemon Filling
  1. While the crust bakes, prepare the filling. In a large bowl, whisk together the eggs and granulated sugar until well combined.
  2. Whisk in the 1/4 cup all-purpose flour until no lumps remain.
  3. Stir in the fresh lemon juice, lemon zest, vanilla extract, and salt until smooth.
  4. Gently fold in the fresh blueberries.
Assembly and Baking
  1. Pour the blueberry lemon filling evenly over the warm, baked crust.
  2. Carefully return the pan to the oven. Bake for 30-35 minutes, or until the filling is set and no longer jiggles significantly in the center when gently shaken. The edges might be slightly golden.
  3. Remove the pan from the oven and place it on a wire rack to cool completely at room temperature. This can take 2-3 hours. Do not attempt to cut while warm.
Cooling and Serving
  1. Once completely cool, use the parchment paper overhang to lift the entire slab of bars out of the pan.
  2. Place on a cutting board and cut into 24 squares (or your desired size) using a sharp knife. For clean cuts, wipe the knife clean between cuts.
  3. Optionally, dust with powdered sugar before serving.

Notes

Storage: Store blueberry lemon bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing: Cooled bars can be frozen for up to 1 month. Wrap individual bars tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature before serving.
Lemon Juice: Freshly squeezed lemon juice and zest are crucial for the best flavor! Avoid bottled lemon juice.
Blueberries: You can use frozen blueberries, but do not thaw them first; add them directly to the filling mixture.