Blueberry Lemon Bars

Citrus desserts are simply refreshing. These blueberry lemon bars are not only quick to whip up, but will also disappear just as quickly with it's lemony filling and crunchy top.

Course Dessert Bars

Cuisine American

Keyword blueberry lemon bars, lemon bars

Prep Time 10

Cook Time 40

Additional Time 1

Total Time 1 50

Servings Bars

Calories 301kcal

Author Laura Bashar | Family Spice

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

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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

You can make these lemon bars plain without berries or top with raspberries, blueberries or blackberries.

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.

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