These blueberry lemon bars combine a buttery shortbread crust with a vibrant blueberry-lemon filling for a perfect sweet-tart balance. They’re surprisingly simple to make and always impress with their gorgeous color and fresh flavor. These blueberry lemon bars are ideal for picnics, potlucks, or any occasion that calls for a beautiful, handheld dessert.
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Why You’ll Love This Blueberry Lemon Bars
- Perfectly balanced flavor: Sweet blueberries and zesty lemon create a refreshingly delicious filling.
- Contrasting textures: Buttery shortbread base with a soft, jammy fruit layer and pops of whole berries.
- Surprisingly simple: Straightforward steps with no fancy techniques required.
- Stunning appearance: Deep purple-blue topping with lemon zest makes a showstopping dessert.
Ingredients & Tools
For the crust:
- 200 g all-purpose flour
- 100 g granulated sugar
- 1/4 tsp salt
- 170 g unsalted butter, cold and cubed
For the filling:
- 400 g fresh blueberries
- 3 large eggs
- 200 g granulated sugar
- 80 ml fresh lemon juice (about 2–3 lemons)
- 2 tbsp lemon zest
- 60 g all-purpose flour
- 1/2 tsp baking powder
- Powdered sugar for dusting (optional)
Tools: 8×8 inch (20×20 cm) baking pan, parchment paper, mixing bowls, whisk, zester, citrus juicer
Notes: Using cold butter for the crust is non-negotiable—it gives you that signature crumbly texture. And please, squeeze your lemons fresh; bottled juice just doesn’t deliver the same bright, aromatic kick.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 4 g |
| Fat: | 11 g |
| Carbs: | 42 g |
| Fiber: | 1 g |
Serves: 9 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Why cold butter for the crust? When you use cold butter and work it quickly into the flour, you create little pockets of fat that steam as they bake. This results in a tender, flaky crust rather than a dense, tough one.
- Can I use frozen blueberries? You can, but thaw and drain them thoroughly first. Excess liquid will make your filling watery and might prevent it from setting properly. Honestly, fresh berries give the best texture here.
- How fine should the lemon zest be? Use a fine microplane if you have one—you want little flecks of zest throughout the filling, not large bitter chunks. The zest holds incredible aromatic oils that amplify the lemon flavor beautifully.
- Why rest the crust before baking? Chilling the pressed crust for 10–15 minutes helps the butter firm up again, which reduces shrinkage in the oven and gives you a sturdier base for that luscious topping.
How to Make Blueberry Lemon Bars
Step 1: Start by preheating your oven to 350°F (175°C). Line your 8×8 inch baking pan with parchment paper, leaving some overhang on two sides—this will make lifting the bars out much easier later. In a medium bowl, whisk together the flour, sugar, and salt for the crust. Add the cold, cubed butter and use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
Step 2: Transfer the crust mixture into your prepared pan and press it down firmly into an even layer. I like to use the bottom of a measuring cup to get it really compact and smooth. Pop the pan into the refrigerator for about 15 minutes to let the butter chill again. Then, bake the crust for 18–20 minutes, until the edges are just starting to turn a pale golden color. You’ll notice a faint, buttery aroma filling your kitchen.
Step 3: While the crust bakes, prepare the filling. In a large bowl, whisk the eggs and sugar together until they’re well combined and slightly pale. Stir in the fresh lemon juice and zest—the mixture will thin out and smell incredible. Sift in the flour and baking powder, then whisk just until no dry streaks remain. Gently fold in the blueberries, trying not to break them up too much.
Step 4: Once the crust is out of the oven, pour the blueberry-lemon filling over the hot crust and spread it evenly with a spatula. It’s okay if the crust is still hot—this actually helps the bottom layer of the filling start to cook immediately. Return the pan to the oven and bake for 30–35 minutes. The filling should look set around the edges but still have a slight jiggle in the center.
Step 5: Remove the pan from the oven and place it on a wire rack to cool completely. This is the hardest part—waiting! Let the bars cool in the pan for at least an hour, then transfer the pan to the refrigerator and chill for another 2–3 hours. This step is crucial for clean slices; it allows the filling to firm up fully.
Step 6: Once completely chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place it on a cutting board and slice into 9 squares. For a pretty finishing touch, dust the tops with powdered sugar right before serving. The contrast of white sugar against the dark purple-blue filling is just gorgeous.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Layer between parchment in a freezer-safe container for up to 1 month.
- Reviving: Thaw frozen bars in fridge overnight; serve chilled or briefly warmed.
Serving Suggestions
Complementary Dishes
- Vanilla bean ice cream — The creamy coldness melts wonderfully against the warm, tart bars if you serve them slightly heated.
- Whipped coconut cream — A light, dairy-free option that adds a fluffy texture and subtle sweetness without overpowering the lemon.
- Fresh berry salad — Toss a few extra blueberries and raspberries with a hint of mint for a refreshing, colorful side.
Drinks
- Iced lavender lemonade — The floral notes in the lavender complement the berry-lemon duo beautifully, making each bite and sip feel like summer.
- Earl Grey tea — Served hot or cold, the bergamot in the tea echoes the citrus tones and adds a sophisticated touch.
- Sparkling rosé — The bubbles and slight dryness cut through the sweetness and cleanse the palate between bites.
Something Sweet
- Lemon sorbet — Doubling down on the citrus theme creates a refreshing, palate-cleansing end to your meal.
- White chocolate-dipped strawberries — The richness of white chocolate balances the tartness while keeping the fruit-forward vibe.
- Almond biscotti — Their crunchy, nutty texture is a lovely contrast to the soft, jammy bars, perfect for dipping.
Top Mistakes to Avoid
- Overmixing the filling. Once you add the flour, whisk just until combined. Overmixing can incorporate too much air and lead to a puffy, cake-like texture instead of a dense, creamy one.
- Skipping the chilling step. I know it’s tempting to slice into them warm, but if you do, the filling will ooze everywhere. Chilling sets the structure so you
Blueberry Lemon Bars
Make the perfect Blueberry Lemon Bars with a buttery crust and vibrant fruit filling. This easy recipe is a crowd-pleaser for any occasion. Get baking today!
Ingredients
For the crust:
-
200 g all-purpose flour
-
100 g granulated sugar
-
1/4 tsp salt
-
170 g unsalted butter (cold and cubed)
For the filling:
-
400 g fresh blueberries
-
3 large eggs
-
200 g granulated sugar
-
80 ml fresh lemon juice (about 2–3 lemons)
-
2 tbsp lemon zest
-
60 g all-purpose flour
-
1/2 tsp baking powder
-
Powdered sugar (for dusting (optional))
Instructions
-
Start by preheating your oven to 350°F (175°C). Line your 8x8 inch baking pan with parchment paper, leaving some overhang on two sides—this will make lifting the bars out much easier later. In a medium bowl, whisk together the flour, sugar, and salt for the crust. Add the cold, cubed butter and use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.01
-
Transfer the crust mixture into your prepared pan and press it down firmly into an even layer. I like to use the bottom of a measuring cup to get it really compact and smooth. Pop the pan into the refrigerator for about 15 minutes to let the butter chill again. Then, bake the crust for 18–20 minutes, until the edges are just starting to turn a pale golden color. You’ll notice a faint, buttery aroma filling your kitchen.02
-
While the crust bakes, prepare the filling. In a large bowl, whisk the eggs and sugar together until they’re well combined and slightly pale. Stir in the fresh lemon juice and zest—the mixture will thin out and smell incredible. Sift in the flour and baking powder, then whisk just until no dry streaks remain. Gently fold in the blueberries, trying not to break them up too much.03
-
Once the crust is out of the oven, pour the blueberry-lemon filling over the hot crust and spread it evenly with a spatula. It’s okay if the crust is still hot—this actually helps the bottom layer of the filling start to cook immediately. Return the pan to the oven and bake for 30–35 minutes. The filling should look set around the edges but still have a slight jiggle in the center.04
-
Remove the pan from the oven and place it on a wire rack to cool completely. This is the hardest part—waiting! Let the bars cool in the pan for at least an hour, then transfer the pan to the refrigerator and chill for another 2–3 hours. This step is crucial for clean slices; it allows the filling to firm up fully.05
-
Once completely chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place it on a cutting board and slice into 9 squares. For a pretty finishing touch, dust the tops with powdered sugar right before serving. The contrast of white sugar against the dark purple-blue filling is just gorgeous.06
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