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Blueberry Lemon Bars

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A quick and easy tangy dessert featuring a buttery shortbread crust paired with a bright, zesty blueberry lemon filling. Perfect for summer gatherings and last-minute celebrations.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 3 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 1 1/2 cups (225g) fresh blueberries
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy (about 3-4 minutes). Add lemon zest and mix briefly.
  3. Gradually mix in 2 cups all-purpose flour and 1/4 teaspoon salt until just combined. The dough will be crumbly but should hold together when pressed.
  4. Press the dough evenly into the bottom of the prepared pan using your fingers to create an even layer.
  5. Bake the crust for 18-20 minutes, or until lightly golden around the edges.
  6. While the crust bakes, whisk together 3 large eggs and 1 1/2 cups granulated sugar in a medium bowl until smooth and slightly thickened (about 2 minutes). Add 1/4 cup flour, lemon juice, and lemon zest, mixing until just combined.
  7. Gently fold in the blueberries. To prevent sinking, toss them lightly with a teaspoon of flour beforehand if desired.
  8. Pour the filling over the hot crust as soon as it comes out of the oven.
  9. Bake again for 25-30 minutes, until the filling is just set but still jiggles slightly in the center.
  10. Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours or overnight before slicing.
  11. Dust with powdered sugar just before serving, if desired.

Notes

Use room temperature butter for best creaming results. If using frozen blueberries, thaw and drain well, then toss with flour to prevent sinking. Cover crust edges with foil if browning too fast. Use a sharp knife dipped in hot water and wiped dry for clean slices. Bars taste better after chilling overnight. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: blueberry lemon bars, lemon bars, blueberry dessert, shortbread crust, tangy dessert, summer dessert, easy dessert

Find it online: https://cheerycrisp.com/blueberry-lemon-bars-recipe-easy-tangy-dessert-with-shortbread-crust/