If you adore bright, zesty desserts that perfectly balance sweet and tart flavors, you are going to fall head over heels for this Lemon Blueberry Bars Recipe. These bars have a tender, buttery crust topped with a luscious, lemony filling studded with juicy blueberries that burst with freshness in every bite. Whether it’s a sunny afternoon treat or a delightful dessert for guests, these bars bring a refreshing twist that feels both comforting and indulgent. You will love how the natural flavors shine through, creating a vibrant and irresistible dessert experience.
Ingredients You’ll Need
This Lemon Blueberry Bars Recipe uses simple, everyday ingredients that come together to create magic. Each element plays a vital role, from the buttery crust providing the perfect base to the bright lemon juice making the filling zing with flavor, and those fresh blueberries adding gorgeous color and bursts of juiciness.
- 2 cups all purpose flour: The foundation for the crisp, tender crust and structure of the bars.
- ½ cup powdered sugar: Adds subtle sweetness and tenderness to the crust.
- 2 tablespoons cornstarch: Helps keep the crust delicate and slightly crumbly without being greasy.
- ¼ teaspoon salt: Enhances all the flavors for a perfectly balanced taste.
- ¾ cup (1½ sticks) butter, cut into smaller pieces: Provides richness and buttery goodness to the crust.
- 4 large eggs, lightly beaten: Create the silky texture for the lemon filling.
- 1½ cups granulated white sugar: Sweetens the filling while allowing the lemon’s brightness to shine.
- 3 tablespoons all purpose flour: Thickens the lemon filling to the perfect consistency.
- 1 teaspoon finely grated lemon zest: Adds an intense lemon aroma and flavor punch.
- ¾ cup freshly squeezed lemon juice: The star ingredient bringing tart freshness to the filling.
- ¼ cup half and half or cream: Gives the filling a creamy, smooth finish.
- 1½ cups blueberries: Fresh or frozen blueberries add natural sweetness and beautiful speckles throughout the filling.
- Powdered sugar: For dusting on top to add a pretty, sweet touch before serving.
How to Make Lemon Blueberry Bars Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350℉ and line a 13×9-inch baking pan with foil, letting the edges hang over the sides. This foil lift will make removing the bars easy after baking. Lightly spray the foil with nonstick spray to prevent sticking, giving you clean edges on every bar.
Step 2: Make the Crust
In a large bowl, whisk together 2 cups flour, powdered sugar, cornstarch, and salt until combined. Using a pastry blender, cut in the butter pieces until your mixture looks like coarse crumbs—this technique keeps the crust tender and flaky. Press this crumbly dough firmly into the bottom of your pan, creating an even layer. Pop it into the oven and bake for 18 to 20 minutes. You want the edges to turn a lovely light brown with a slight crunch.
Step 3: Prepare the Filling
While the crust bakes, whisk the eggs, granulated sugar, 3 tablespoons flour, lemon zest, fresh lemon juice, and half and half or cream in a medium bowl. This combination will become a silky, zesty filling. Pour it right over the hot crust—it will start to set against the warm base, giving you that perfect contrast of textures.
Step 4: Add Blueberries and Bake
Scatter the blueberries evenly on top of that lemon filling. The berries will sink slightly during baking but still remain plump and juicy, adding pops of sweetness and beautiful color to every bite. Place the pan back in the oven for another 20 to 25 minutes. You’ll know it’s done once the center feels mostly set with a tiny bit of wobble, like a perfect custard.
Step 5: Cool and Finish
Let your bars cool completely right in the pan on a wire rack. Once cooled, use the foil edges to carefully lift the whole slab out. Place it on a cutting board and slice into about 36 small squares. Just before serving, dust the tops with powdered sugar for an elegant, sweet finish that makes these bars look as good as they taste.
How to Serve Lemon Blueberry Bars Recipe
Garnishes
Sprinkling the bars with powdered sugar is classic and beautiful, but you can also add a few fresh blueberries on top of each bar for extra flair. A small mint leaf adds a fresh, green contrast that pairs wonderfully with the lemon and blueberry flavors.
Side Dishes
These lemon blueberry bars pair wonderfully with a dollop of lightly whipped cream or a scoop of vanilla ice cream for a creamy companion. For a breakfast twist, serve alongside a cup of bright, floral tea or a smooth latte to complement the citrus notes.
Creative Ways to Present
For a brunch or party, arrange the bars on a tiered stand with seasonal edible flowers. You can also serve them alongside lemon curd or blueberry compote to amplify the fruity flavors. Wrapping individual bars in parchment paper tied with twine makes a lovely handmade gift for friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Blueberry Bars Recipe in an airtight container in the refrigerator. They stay fresh and delicious for up to 3 days, making them a perfect make-ahead treat for busy weeks or unexpected guests.
Freezing
You can freeze these bars to enjoy later. Wrap the cut bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They keep well for up to 2 months. Thaw them in the refrigerator overnight before enjoying.
Reheating
If you like your bars a little warm, gently reheat them in the microwave for 15 to 20 seconds or in a low oven until just warmed through. This softens the filling and brings out all the wonderful lemon aroma again.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Bars Recipe?
Absolutely! Frozen blueberries work just fine. Just be sure to thaw and drain them slightly before adding so they don’t release too much moisture and make the bars soggy.
Can I substitute the butter with a non-dairy alternative?
Yes, you can use vegan butter or margarine that measures the same. The texture may vary slightly, but the bars will still turn out delicious.
How do I know when the filling is done baking?
The filling is set when it no longer jiggles in the center but still looks slightly soft like custard. It will firm up more as it cools.
Can I make these bars gluten-free?
Yes, swap the all purpose flour in both the crust and filling with a gluten-free flour blend designed for baking. The texture might be a bit different but still tasty.
What’s the best way to cut Lemon Blueberry Bars without them crumbling?
Use a sharp knife, and for cleaner cuts, warm the knife blade slightly with hot water and dry it before slicing. This helps cut through the filling smoothly.
Final Thoughts
There is nothing quite like the sunshine-in-a-bar feeling you get with this Lemon Blueberry Bars Recipe. It’s so rewarding to whip up a batch of these bright, flavorful treats that never fail to brighten someone’s day. Whether you make them for a special occasion or just because, these bars are sure to become a beloved favorite in your baking repertoire. Go ahead, try them out and watch your friends and family fall in love too!
Print
Lemon Blueberry Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 36 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Blueberry Bars feature a tender buttery crust with a tangy lemon custard filling studded with fresh blueberries, finished with a dusting of powdered sugar. Perfectly balanced between tart and sweet, they make a refreshing dessert or snack for any occasion.
Ingredients
Crust
- 2 cups all purpose flour
- ½ cup powdered sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¾ cup (1½ sticks) butter, cut into smaller pieces
Filling
- 4 large eggs, lightly beaten
- 1½ cups granulated white sugar
- 3 tablespoons all purpose flour
- 1 teaspoon finely grated lemon zest
- ¾ cup freshly squeezed lemon juice
- ¼ cup half and half or cream
- 1½ cups blueberries
Finishing
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350℉ (177℃). Line a 13×9-inch baking pan with foil, allowing the foil to extend over the edges for easy removal, and spray the foil with nonstick spray.
- Prepare the Crust: In a large bowl, whisk together the flour, powdered sugar, cornstarch, and salt. Use a pastry blender or your fingers to cut in the butter pieces until the mixture looks like coarse crumbs. Press this evenly into the bottom of the prepared pan. Bake the crust for 18 to 20 minutes or until the edges turn a light golden brown.
- Make the Filling: While the crust bakes, whisk together the eggs, granulated sugar, flour, lemon zest, freshly squeezed lemon juice, and half and half or cream in a medium bowl until smooth and combined.
- Assemble and Bake: Pour the lemon filling over the hot baked crust, spreading evenly. Sprinkle the blueberries evenly on top of the filling. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is set in the center.
- Cool and Serve: Remove the pan from the oven and cool completely on a wire rack. Use the foil edges to lift the uncut bars out of the pan and place them on a cutting board. Cut into 36 bars. Just before serving, sift powdered sugar over the bars. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Using fresh lemon juice and zest ensures the best bright lemon flavor.
- Press the crust firmly into the pan for a sturdy base that holds the filling well.
- The bars must cool completely before cutting to get clean slices.
- Blueberries can be substituted with raspberries or blackberries if preferred.
- For a richer texture, full-fat cream can be used instead of half and half.
- Keep bars refrigerated for freshness and serve chilled or at room temperature.
