Blueberry Lemon Bars


Categories: Recipes


A close-up view of a baked lemon blueberry dessert topped with powdered sugar in a glass baking dish, partially sliced, on a cooling rack.


A slice of blueberry lemon bar dusted with powdered sugar on a green plate with a fork.


As I was working on this recipe, I realized that I don’t remember the last time I made lemon bars. I’m not sure why that’s the case because this is one of the simplest dessert recipes to make.

First, it’s just so easy. Between the short list of ingredients and the dump and stir instructions, it really is a recipe anyone can feel comfortable making.

Second, the recipe can be easily doubled making it a perfect go-to for a small after-dinner treat or large enough to feed a crowd.

Last, the entire process requires only one mixing bowl which translates into simple cleanup. I love recipes with simple clean-up, doesn’t everyone?!



A bowl of blueberries and two halved lemons on a wooden board.


So let’s get started. You’ll begin by preparing the crust. This is a standard shortbread-type crust that only requires four ingredients and can be used with a variety of bar cookies such as pecan fingers, nut bars and fudge walnut squares. Here’s what you’ll need:

  • butter
  • sugar
  • flour
  • salt

In your mixing bowl (whether using a spatula, hand-mixer or your hands), combine the crust ingredients so that they form a sandy texture with pea-sized bits throughout. Then press the mixture into a glass baking dish. I have a vintage 10″x6″x2″ baking dish I love using for bar-type cookies that works perfectly for this recipe but if you don’t have that size a standard 9″x9″ dish will work nicely too.



A glass bowl containing flour and sugar, next to a stick of salted butter, placed on a wooden board with a striped cloth underneath.


A glass bowl containing crumbly dough mixture, with an electric mixer and a red mixer base visible in the background.
A glass baking dish with an unbaked crust, placed on a wooden board next to halved lemons and a bowl of blueberries.
A glass baking dish with an unbaked crust, next to a bowl of blueberries and a mixing bowl containing a lemon filling.

Bake the crust for 12 to 15 minutes at 350°. When the crust is light golden brown, remove it from the oven (being sure to leave the oven ON) and allow it to cool for 10-15 minutes before adding the filling.



A wooden board with a glass bowl of flour, three eggs, lemon juice in a measuring cup, two squeezed lemons, and a bowl of blueberries.


A glass bowl with a frothy lemon mixture being mixed by a hand mixer.
A glass baking dish with an unbaked lemon filling and crust, next to a bowl of blueberries and a mixing bowl with a spatula.
A glass baking dish filled with unbaked lemon filling and fresh blueberries.

While the crust is baking and cooling, use the same mixing bowl that you used for the crust to prepare the filling. (Don’t even bother wiping out the remnants of crust dough). Many lemon bar recipes will tell you to add one ingredient at a time, but I ignore all that and just dump it all in at the same time. A traditional lemon bar filling also has only four ingredients:

  • eggs
  • sugar
  • lemon juice + zest
  • flour

Whisk these ingredients together until evenly incorporated and pour into the cooled crust-lined baking dish. At this point you can place the dish into the preheated oven and bake but I decided to give these traditional bars a twist by sprinkling one cup of fresh blueberries over the top before baking.



A freshly baked lemon blueberry dessert in a glass dish, cooling on a wire rack.


Just look at how perfect those blueberries look! My husband thought I placed each one by hand in order to get such a precise look but I didn’t. I simply sprinkled them by hand and like good little soldiers, they found their place.

As the lemon bars baked, the lemon filling puffed, and the blueberries began turning a deep bright purple color and the sweet smell of warm blueberries mingled with the buttery scent of the toasting shortbread crust in such a delightful way.

These blueberry lemon bars need to bake for 35-40 minutes. You’ll know baking time is complete when the center jiggles ever-so slightly when you give the oven rack a gentle pull. Allow the bars to cool for 60-90 minutes before slicing, this gives time for the thick, creamy lemon filling to set.

Once the bars were cool, it’s time to slice and serve. As I made that first cut, the aroma of warm lemon and blueberries filled the air and I immediately thought “It should have always been ‘Blueberry Lemon Bars’ and plain lemon bars should be the twist.” They just go together.

Crisp, buttery crust filled with the most creamy, tart and sweet lemon filling and warm, fresh, juicy blueberries … it’s a mouthful of summer!



A top view of a baked lemon blueberry dessert in a glass dish, heavily dusted with powdered sugar, resting on a cooling rack with a bowl of extra powdered sugar nearby.


A glass baking dish with a baked lemon blueberry dessert topped with powdered sugar, partially sliced, resting on a cooling rack.


A close-up of a sliced lemon blueberry dessert with a powdered sugar topping in a glass baking dish, showing the creamy lemon filling and blueberries.


A slice of blueberry lemon dessert dusted with powdered sugar on a pink plate with blue polka dots, with a fork holding a bite and a glass baking dish in the background.


Blueberry Lemon Bars

Serves 12

Prep Time

15 min

Cook Time

40 min

Crust

  1. 1 stick room temperature butter, salted
  2. ¼ c sugar
  3. 1 c flour
  4. pinch salt

Filling

  1. 3 eggs
  2. 1½ c sugar
  3. 2 T lemon zest
  4. ½ c freshly squeezed lemon juice
  5. ½ c flour
  6. 1 c fresh blueberries
  7. 3-4 T powdered sugar for garnish

Instructions

  1. Preheat oven to 350°. In a medium mixing bowl, combine crust ingredients. Use a spatula or hand mixer to thoroughly incorporate ingredients.
  2. Pour crust mixture into a 10″x6″x2″ glass baking dish*. Press evenly on the bottom and up the sides (see photos).
  3. Bake in the preheated oven for 12-15 minutes, or until light-golden brown.
  4. Once cooking time is complete, leave oven ON and remove crust to cool 12-15 minutes.
  5. While crust is cooling, combine filling ingredients (except blueberries) in the same mixing bowl used for the crust. Whisk or use a hand mixer to combine.
  6. Pour filling into the cooled crust, sprinkle blueberries over the top and bake for 35-40 minutes.
  7. Allow lemon bars to cool for at least 30 minutes before serving. I found the consistency to be perfect (not too warm and runny) at approximately 1½ hours.
  8. Serves 6-12 depending on the size of the lemon bar (we prefer lemon bar “slabs” in my home – so this recipe made 6!)

Notes

  1. *a 9″x9″ square baking dish will work too but cooking time may need to be adjusted.

By Emily Schuermann

Adapted from Ina Garten via Food Network



A collage of two images showcasing blueberry lemon bars dusted with powdered sugar, featuring the text "Blueberry Lemon Bars" and "www.sinkology.com" on the images.



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If you have any additional questions during your search for the perfect copper, fireclay farmhouse sink or crafted stainless steel sink, our Sinkologists are here to help. Contact us or follow us on FacebookHouzz, Pinterest, Instagram, or TikTok for more helpful tips and design ideas.