Blueberry Lemon Bars
These Blueberry Lemon Bars feature a buttery shortbread crust topped with a vibrant lemon filling swirled with fresh blueberries. Tangy, sweet, and refreshing, they're perfect for summer gatherings or anytime you crave a bright, fruit-forward dessert.
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1 teaspoon vanilla extract
For the Lemon Blueberry Filling
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup fresh lemon juice about 3-4 lemons
- 2 tablespoons lemon zest from those same lemons
- 1 1/2 cups fresh blueberries can substitute frozen, but don’t thaw
- Powdered sugar for dusting optional
Instructions
- Prepare your pan and oven. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Make the shortbread crust. In a medium bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and vanilla, then use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs. The mixture should hold together when pressed.
- Press and bake the crust. Firmly press the mixture into the bottom of your prepared pan in an even layer. Bake for 15-18 minutes until the edges are just barely golden. Remove from oven but keep the oven on.
- Prepare the lemon filling. While the crust bakes, whisk together eggs, sugar, and flour in a large bowl until smooth. Add the lemon juice and zest, whisking until fully incorporated. The mixture will be quite runny, which is normal.
- Assemble the bars. Once the crust is done, gently scatter the blueberries evenly over the hot crust. Carefully pour the lemon mixture over the blueberries. Some berries may float—that’s perfect!
- Bake until set. Return the pan to the oven and bake for 22-25 minutes, until the filling is set and no longer jiggly in the center. The top should not brown significantly.
- Cool completely. Allow the bars to cool at room temperature for 1 hour, then refrigerate for at least 2 hours (or preferably overnight) to fully set the filling.
- Slice and serve. Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares with a sharp knife, cleaning the knife between cuts for cleaner edges. Dust with powdered sugar just before serving if desired.
Notes
- For the brightest lemon flavor, zest your lemons before juicing them.
- Room temperature eggs will incorporate more easily into the filling.
- If using a glass baking dish, reduce the oven temperature by 25°F as glass conducts heat differently.
- These bars keep well in the refrigerator for up to 5 days, making them perfect for preparing ahead.
- For cleaner cuts, dip your knife in hot water and wipe clean between slices.
- The filling will thicken as it cools, so don’t worry if it seems slightly loose when you first remove it from the oven.