Lemon Blueberry Bars are easy to make. They have a buttery shortbread crust topped with lemon blueberry filling and a tender buttery crumble.
Ah, the perfect harmony of tart lemons and sweet, juicy blueberries combined in a crumbly, buttery bar—a match made in dessert heaven!
Today, I am going to introduce you to the delightful Lemon Blueberry Bars that are bound to take your taste buds on a tangy, sweet adventure.
Growing up, lemons were one of my favorite things to enjoy during the hot summer months. This easy-to-make dessert is the perfect treat to bring some sunshine to your day, regardless of the season.
Bring some zesty joy to your kitchen with these tantalizing Lemon Blueberry Bars. The soft, buttery crust, the tangy lemon, and the sweet burst of blueberries come together in a heavenly trio that will have your family and friends raving.
The perfect treat to savor at any time of the day, these bars are sure to become your new favorite fruit dessert. For me, there are not a lot of things that can beat these bars. So, enjoy the baking process and, even more, the delightful fruity outcome!
Common Questions About Lemon Blueberry Bars
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work great in this recipe. Just ensure you thaw them completely and drain the excess liquid before using.
Can I freeze these bars for later?
Yes, these bars freeze beautifully. Wrap individual bars in plastic wrap and then place them in a freezer-safe bag or container.
My dough seems too thick, what can I do?
A thick dough for the crust is normal for this recipe. If it’s overly stiff, a tablespoon or two of water can loosen it up.
Storage
Make sure to let these cool to room temperature before you store them. Later, you can pull them out and enjoy them at your leisure!
Refrigerator
Store your lemon blueberry bars in an airtight container in the refrigerator. They will remain fresh for up to 5 days.
Freezer
For longer storage, you can freeze these bars. Wrap them individually in plastic wrap or aluminum foil and store them in a freezer-safe bag. They can last up to 3 months. Just thaw in the refrigerator before serving.
Tips
If you find the crust is sticking to the parchment paper, add just a thin layer of cooking spray to it before your next batch. Sometimes baking is about learning as you go!
- Use fresh lemon juice for the absolute best flavor.
- Allow the bars to cool completely before cutting for neat squares.
- Use a metal pan for even baking.
Ingredients
I love the combination of fresh blueberries and lemon! Combine those with a golden brown, baked crust and I’m in heaven!
- Blueberries
- Granulated Sugar
- Lemon Juice
- Cornstarch
- Water
- Unsalted Butter
- Brown Sugar
- Vanilla Extract
- All-purpose Flour
- Salt
How to Make Lemon Blueberry Bars
You will absolutely love this lemon blueberry filling. Watch out while you’re cooking it! Bubbling, sugary filling can hurt when it splatters. Once it cools, you can be sure the kids will want to taste that wooden spoon!
Preheat the oven to 350 degrees Fahrenheit.
Filling
- Combine the blueberries in a pot with the sugar and lemon juice. Heat on medium until the mixture begins to bubble.
- Add the cornstarch and water to the mixture and stir together while it continues to boil.
- Let the blueberry filling simmer on low heat for about 5 minutes, stirring every few minutes. Remove from the heat.
Crust
- In a mixer bowl beat the softened butter until it becomes a lighter shade of yellow.
- Add the sugar and brown sugar to the butter and mix until fluffy.
- Add the lemon juice and vanilla extract, mixing together until combined.
- Next beat in the flour and salt. You should have a thick dough.
- Add parchment paper to a 9×9 inch square baking pan.
- Take ¾ of the dough and press it into the bottom of the pan, spreading into an even layer.
- Then add a layer of the blueberry filling, spreading to cover the dough layer.
- With the rest of the dough, crumble it on top of the blueberry filling.
- Bake for 40-45 minutes.
- Let cool completely before cutting and serving.
Kitchen Supplies You’ll Need for Lemon Blueberry Bars
This great recipe will bring you a wonderfully delicious dessert for tonight’s dinner! Plus, any leftovers will make a great fruity snack for the next day.
- 9×9 Baking Pan
- Parchment Paper
- Mixing Bowl
- Pot
What to Serve With Lemon Blueberry Bars
These Lemon Blueberry Bars pair beautifully with a scoop of vanilla ice cream for a decadent treat, or simply serve them alongside a refreshing cup of tea or coffee.
Also, freshly brewed iced tea can balance out the sweet and tart flavors wonderfully.
Why You Should Make Lemon Blueberry Bars
I like having options when it comes to pie bars. This recipe will have rave reviews from friends and family alike!
- Incredibly Delicious: These bars are the perfect combination of sweet and tangy.
- Versatile: They are a great dessert for any occasion – be it a summer picnic or a cozy winter gathering.
- Easy to Make: The recipe is straightforward and doesn’t require any complicated steps.
Variations and Add-Ins for Lemon Blueberry Bars
This recipe is already a twist on the classic lemon bars. Feel free to change things up even more. Here are a few ideas to get you started!
- Berry Delight: Use a mix of fresh berries (besides the plump blueberries you already have) like raspberries, strawberries, and blueberries. The colors will swirl together and elevate the presentation as well as the taste!
- Tangy Twist: Add some grated lemon peel to the crust for an extra burst of wonderful lemon flavor.
- Crunch Factor: Sprinkle some sliced almonds on top before baking for added texture. They’ll partially sink into the blueberry and lemon filling for a satisfying crunch.
- Graham Cracker Layer: About halfway through baking, add some crushed graham crackers to the top of the bars for a different texture. Whether fine crumbs or larger ones, you decide!
If you love this easy bar recipe, you’re going to love these other bar recipes too. Please click each link below to find the easy, printable recipe!
More Great Blueberry Recipes
Blueberry French Toast Recipe – Overnight in the Slow Cooker
If you love this recipe for Lemon Blueberry Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Lemon Blueberry Bars
Ingredients
Blueberry Filling:
- 2 cups blueberries fresh or frozen
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
Bars
- 1 cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
Filling
- Combine the blueberries in a pot with the sugar and lemon juice. Heat on medium until the mixture begins to bubble.
- Add the cornstarch and water to the mixture and stir together while it continues to boil.
- Let the blueberry filling simmer on low heat for about 5 minutes, stirring every few minutes. Remove from the heat.
Crust
- In a mixer bowl beat the softened butter until it becomes a lighter shade of yellow.
- Add the sugar and brown sugar to the butter and mix until fluffy.
- Add the lemon juice and vanilla extract, mixing together until combined.
- Next beat in the flour and salt. You should have a thick dough.
- Add parchment paper to a 9×9 inch square baking pan.
- Take ¾ of the dough and press it into the bottom of the pan, spreading evenly.
- Then add a layer of the blueberry filling, spreading to cover the dough layer.
- With the rest of the dough, crumble it on top of the blueberry filling.
- Bake for 40-45 minutes.
- Let cool completely before cutting and serving.
Equipment
- 9×9 baking pan
- Parchment Paper
- Pot
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Grace says
I’ve been craving blueberry lemon bars and this is exactly what I wanted. It’s perfectly sweet and is great with vanilla ice cream. It was super easy and quick to make as well.