Citrus desserts are simply refreshing. These blueberry lemon bars are not only quick to whip up, but will also disappear just as quickly with its lemony filling and crunchy top.
Last week we attended a little elementary school graduation party for my daughter and her posse of dear friends, girls she has been friends with since preschool and kindergarten. These girls are still sweethearts and their families have become wonderful friends to my family.
As we enter the dreaded middle school years for our girls, I know I have these fabulous moms to lean on. To celebrate this pivotal moment in these girls’ lives, I brought some blueberry lemon bars to share.
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Why this recipe is so awesome
This is my go-to dessert that I know will be devoured by everyone. My aunt gave me this recipe first, and I have adapted it over the years. And they never last long when I bake up a tray of these lemon bars.
The crust is a buttery shortbread and it holds the coveted sweet and sour lemony filling. Unlike other soft jelly-like lemon bars, these bars have a crunchy crust on top. I usually serve these as plain lemon bars, but have recently begun adding blueberries to them.
Lemon and blueberry are a magical combination!
But most importantly, these lemon bars are super easy to whip up. You only need is one mixing bowl and silicone spoon to mix everything. No fancy equipment necessary.
It is so easy, my daughter and her friends made these themselves at my cooking camp.
Want more lemony desserts? My olive oil lemon loaf cake is moist and amazing. You should also try my buttery lemon tea cake, which is equally delightful.
Ingredients you need
- Lemon juice and grated zest: You need fresh lemons to make these lemon bars. You could use bottled lemon juice but the zest is super crucial for the lemony flavor.
- Blueberries: I usually use fresh blueberries, but you can use frozen. Just thaw the frozen berries and discard the liquid. You can also use raspberries or blackberries.
- Powdered sugar: We like to dust our final lemon bars with powdered sugar. This is totally optional.
- Melted butter: Although I prefer to bake with extra virgin olive oil instead of butter, this is one of those recipes where butter reigns supreme. The shortbread crust tastes so much better with butter!
- Eggs: Large eggs are the standard in baking.
- Pantry staples: All purpose flour, granulated sugar, baking powder
Step-by-step directions
1. Start the shortbread. In a medium-size bowl mix together flour, melted butter and sugar.
2. Bake the shortbread crust. Press dough evenly into a greased 9″ x 13″ baking pan. Bake at 350ºF for 15 minutes or until the edges are very lightly browned.
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3. Mix the filling. While the crust is baking, whisk together in the same bowl sugar, eggs, lemon juice and zest until smooth.
4. Pour over the crust. Stir in flour and baking powder until combined, then pour this mixture over the baked crust.
5. Add blueberries. Sprinkle fresh blueberries over the lemony batter.
6. Bake. Bake at 350ºF for additional 20-25 minutes, or until top has lightly browned. A crunchy crust will form – that’s ok. That’s what makes these lemon bars so special!
8. Cut the bars. Dust top of the bars with powdered sugar. Cut bars in the pan while still warm, but do not remove from pan until fully cooled.
Expert Tips and Recipe FAQS
Just like my daughter’s milestones, my baking has evolved. But these lemon bars remain in my arsenal when I need a quick dessert that I know my guests will love.
If you want to try more fruit focused bars, you should most definitely try my whole wheat berry bars, these gorgeous blackberry custard bars or something more chocolatey like these raspberry cheesecake brownies!
Some people swear by Meyer lemons. I have made lemon bars with all varieties of lemons and they turned out fantastic. I’ve also made these with Bearss limes. Another family favorite are my kumquat bars.
Unlike the classic jiggly lemon bar, these bars have a crispy crust on top of the lemon filling. You did not make a mistake. This is the way the recipe is supposed to turn out and what makes this lemon bars so unique.
You can keep the lemon bars in a sealed container at room temperature for a couple of days, but they will last longer in the refrigerator. When stored in a sealed container, lemon bars should last about 5 days in the refrigerator.
Blueberry Lemon Bars
Ingredients
- 2 ½ cups all purpose flour
- 2 tablespoon all purpose flour
- 1 cup unsalted butter melted
- 2 ¼ cup granulated sugar divided
- 1 teaspoon baking powder
- 2 large eggs
- 3 tablespoon lemon juice
- 1 lemon grated zest only
- 5 oz fresh blueberries
- 2 tablespoon powdered sugar
Instructions
- Preheat oven to 350ºF.
- Grease a 9" x 13" baking pan and set aside.
- In a medium-size bowl mix together 2 cups flour, 1 cup melted butter and ¼ cup sugar.
- Press dough evenly into prepared 9" x 13" baking pan. Bake for 15 minutes or until very lightly browned.
- In the same bowl as the shortbread crust was mixed, whisk together 2 cups sugar, eggs, lemon juice and zest until smooth.
- Stir in ½ cup + 2 tablespoon flour and baking powder until fully combined.
- Pour over freshly baked crust.
- Sprinkle fresh blueberries over the lemony batter.
- Bake for an additional 25 minutes. The top will be lightly browned and that’s ok.
- Cut bars in the pan while still warm, but do not remove from pan until fully cooled.
- Just before serving, dust top of the bars with powdered sugar.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Oh YEAH! That is all.