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.
When you have a lemon tree in your yard, you make a lot of lemon recipes! From sweet to savory, we go through a lot of lemons. There’s my olive oil lemon loaf cake, my buttery lemon tea cake and another family favorite, olive oil lemon curd.
But these blueberry lemon bars, well, these babies are epic. My aunt was the first to give me this family recipe, and I have adapted it over the years. My family ask me to make this ALL OF THE TIME.
And they get devoured ridiculously fast!
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Laura says :
Why this recipe works
- Family recipe: I have been baking these lemon bars for over 20 years now! It’s tried and true and sure to please.
- Easy peasy: These bars are super easy to whip up. You only need is one mixing bowl and silicone spoon to mix everything.
- Lemony goodness: The buttery shortbread crust it holds the coveted sweet and sour lemony filling. I now add blueberries for bursts of sweetness.
- Crispy top: Unlike other soft jelly-like lemon bars, these bars have a crunchy crust on top. It’s unique, but oh so good!
- Party perfect: These lemon bars are a real crowd pleaser and perfect for movie nights, tailgating parties and potlucks.
Ingredients you need
- Lemons: 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
- Make the crust. Mix together flour, melted butter and sugar.
- Bake the crust. Press dough evenly into a greased pan and bake until the edges are very lightly browned.
- Mix the filling. While the crust is baking, whisk together in the same bowl sugar, eggs, lemon juice and zest until smooth. Stir in flour and baking powder until combined.
- Pour over the crust. Spread the filling over the baked crust and sprinkle the blueberries evenly over the top.
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- Bake. Bake until the top has lightly browned. A crunchy crust will form – that’s ok. That’s what makes these lemon bars so special!
- Cut the bars. Dust top with powdered sugar then cut the bars while still warm, but do not remove from pan until fully cooled.
Expert Tips and Recipe FAQS
My baking has evolved since I started this blog back in 2008. 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!
Storing/Freezing Instructions
TO STORE: Store your lemon bars in the baking pan and cover with foil. They will keep like this on the counter at room temperature for several days. They will last longer in the refrigerator.
TO FREEZE: I have never frozen these bars as my kids finish them off pretty quickly, but you can freeze them. If wrapped tightly in foil, they should keep in the freezer for up to 4 months.
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.
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.