Blueberry Lemon Bars

Oh, my friends, these blueberry lemon bars turned out even more amazing than I hoped! With sweet bursting blueberries in every bite of the tangy lemon bars, they proved irresistible for me.

Lemon Blueberry Bars

So irresistible in fact, I wound up sending the rest of these home with friends, just so I wouldn’t polish off the entire batch on my own. I have a fondness for classic lemon bars and for these toasted coconut and mango lemon bars – oh, they’re so very good too.

While the bars can certainly be sliced into larger squares, we like them sliced small and narrow. They’re both sweet and tart and the small serving is perfect, whether you choose to eat just one or more than that.

My family has adapted the classic lemon bar recipe just a tiny bit over time. We prefer powdered sugar in the crust over granulated sugar, for a shortbread that tends to melt in your mouth. However, either sugar will work nicely.

Please note that you will need to press the crust dough into the pan and pre-bake the crust before adding the custard. This is important, my friends. The mixture will be very dry and crumbly, but it will press nicely into the bottom of the pan.

If you forget to prebake the crust, it may rise to the top of the pan while you’re baking the lemon bars. The result will still be tasty, but they will not be the lemon bars of your dreams.

Blueberry Lemon Bars

You’ll need the following ingredients to make this recipe:

Crust Ingredients

• butter
• powdered sugar
• all purpose flour

Filling Ingredients

• sugar
• lemon zest
• eggs
• fresh lemon juice
• all purpose flour
• fresh blueberries

Recipe for Blueberry Lemon Bars

Preheat the oven to 350°F. Grease an 8-inch pan with butter. Set aside.

Combine the butter and powdered sugar in a large bowl and beat with an electric mixer until fluffy. Stir in the flour just until combined.

Press the dough into the prepared pan. Bake for 15 minutes, until very lightly browned on the edges. Cool completely.

After the crust has cooled, combine the sugar with the lemon zest in a large bowl. Rub them together with your fingers to mix thoroughly.

Add the eggs and whisk smooth. Whisk in the lemon juice and then add the flour. Whisk again to combine.

Pour the filling over the cooled crust. Scatter blueberries evenly over the filling. Bake for 25-40 minutes, until the filling has set and the top is beginning to brown.

Let cool completely. Dust with powdered sugar before slicing and serving. Store in the refrigerator.

Blueberry season makes me smile every year. There’s no end to the ways I’ll use the fresh berries. Blueberry compote is one of my favorite ways to top a serving of crepes, a no-bake cheesecake, or a bowl of ice cream.

Blueberry Lime Bread is a fun twist on the classic lemon blueberry flavors that everyone loves. This bread makes a flavorful addition to your menu and you can use fresh or frozen blueberries and make it year-round.

Sweet and tangy blueberries burst with fresh flavor beneath the tender crumb of golden cake in this Blueberry Dump Cake.