When you want a burst of citrus sunshine and juicy berries in every bite, nothing quite hits the sweet spot like this Lemon Blueberry Bars Recipe. A buttery, tender crust gives way to tangy lemon filling studded with plump blueberries, all finished off with a dusting of powdered sugar. Elegant enough for gatherings, effortless enough for a weeknight baking project, and completely irresistible at any hour—this is hands-down one of my all-time favorite treats to share or savor solo.

Lemon Blueberry Bars Recipe - Recipe Image

Ingredients You’ll Need

You’ll be delighted by how humble yet purposeful these ingredients are! Every component in this Lemon Blueberry Bars Recipe has a role, from the ultra-tender base to the vibrant, fruit-filled topping. Gather these pantry and fresh staples—you probably have most on hand already.

All-purpose flour: The backbone for both the crust and the filling, flour ensures just the right bite and thickness in each layer.
Granulated sugar: This sweetener not only balances the citrus zing, but also helps the crust to crisp up and the filling to set perfectly.
Unsalted butter, cold and cubed: Cold butter is the secret to the crust’s melt-in-your-mouth texture—don’t substitute or skip!
Pinch of salt: Just a tiny bit boosts all the other flavors and keeps the sweetness in check.
Large eggs: Eggs are essential for creating a lush, custard-like texture in the lemon blueberry layer.
Lemon juice (about 2 lemons): Freshly squeezed is a must for that vivid lemon flavor—bottled just can’t compete.
Lemon zest: Grated zest intensifies the citrus aroma and guarantees the bars are lemon-forward in every sense.
Blueberries (fresh or frozen): Juicy berries add pops of color, tartness, and sweetness—if using frozen, use straight from the freezer.
Powdered sugar (optional): A light dusting at the end makes your bars look bakery-beautiful and adds just a hint of sweetness.

How to Make Lemon Blueberry Bars Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s ready for action. Line an 8×8-inch baking dish with parchment paper, letting a little hang over the edges—this creates handy “handles” for an easy lift once your bars have cooled.

Step 2: Mix and Press the Crust

In a medium bowl, toss together the flour, sugar, and salt for the base. Next, add the cold cubed butter and use a pastry cutter (or your fingertips!) to blend everything until you have a crumbly, sandy mix. Press this mixture evenly into your prepared baking pan, making sure to get it into the corners for an even crust.

Step 3: Bake the Crust

Slide the pan into your preheated oven and bake the crust for 15 to 18 minutes. You’ll know it’s done when the edges just start to turn a soft golden brown. While it bakes, you can get going on the lovely lemon-blueberry filling!

Step 4: Whip Up the Lemon Blueberry Filling

In another bowl, whisk together eggs, granulated sugar, flour, lemon juice, and lemon zest until the mixture is perfectly smooth—this is what gives the Lemon Blueberry Bars Recipe their signature creamy, tangy magic. Gently fold in your blueberries, being careful not to crush them.

Step 5: Add Filling and Bake Again

As soon as the crust comes out of the oven, pour the lemon-blueberry filling right over the hot base. Return the pan to the oven and bake for another 20–25 minutes, until the center is set and no longer jiggles when you gently shake the pan.

Step 6: Cool, Chill, Slice, and Serve

Patience pays off here! After baking, let your bars cool fully in the pan, then pop them into the fridge for at least an hour. This helps them set beautifully and makes slicing a breeze. Once chilled, use the parchment “handles” to lift them out. Slice into squares and dust with powdered sugar, if you like, just before serving.

How to Serve Lemon Blueberry Bars Recipe

Garnishes

A flutter of powdered sugar is the classic finish, but feel free to add thin lemon slices, a curl of zest, or even a berry or two on each bar for extra elegance and flavor.

Side Dishes

The zingy citrus and sweet berries in this Lemon Blueberry Bars Recipe pair wonderfully with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a few crisp shortbread cookies for a dreamy dessert plate.

Creative Ways to Present

Try serving these bars on a beautiful platter lined with parchment, nestled among extra blueberries and a scatter of lemon twists. For parties, cut into smaller bites for a poppable dessert assortment, or layer chunks into parfaits with sweetened yogurt for something unexpected and delightful.

Make Ahead and Storage

Storing Leftovers

These bars are ideal for making ahead! Store them in an airtight container in the refrigerator, layered with parchment or wax paper to prevent sticking. They’ll stay fresh and delicious for up to four days.

Freezing

If you’d like to prep a batch for later, freeze the bars (well wrapped and separated by parchment) for up to two months. Thaw overnight in the fridge before serving and dust freshly with powdered sugar to refresh their look.

Reheating

Lemon Blueberry Bars Recipe are best enjoyed cold or at room temperature, but if you prefer them slightly warm, let them sit at room temperature for about 30 minutes, or zap individual slices in the microwave for a few seconds. Just be careful, as the filling can heat quickly!

FAQs

Can I use bottled lemon juice instead of fresh?

While it’s possible, freshly squeezed lemon juice truly makes a difference in flavor. Bottled juice can taste flat, so for the best, brightest results in your Lemon Blueberry Bars Recipe, always go fresh if you can.

Are frozen blueberries okay to use?

Absolutely! This recipe is flexible. If you use frozen blueberries, add them to the filling straight from the freezer—no need to thaw, just toss them in so they don’t discolor or water down the batter.

How do I know when the bars are done baking?

The top should look set and matte, not glossy, and the center should not wobble when you gently shake the pan. When in doubt, err on the side of a little jiggly—they’ll finish setting as they cool.

Can I double this Lemon Blueberry Bars Recipe for a crowd?

Yes, you can! Simply double the ingredients and bake in a 9×13-inch pan. Keep an eye on the bake time—the bars may need a few extra minutes in the oven.

What’s the best way to slice the bars cleanly?

For the neatest squares, refrigerate the bars until fully set, then use a sharp, clean knife (wiping between cuts). Chilling keeps the filling firm and makes for perfect slices every time.

Final Thoughts

There’s something so inviting about this Lemon Blueberry Bars Recipe—you get tartness, sweetness, and a buttery bite in each piece. I hope you’ll give these a try and treat yourself (and your loved ones) to a tray of pure sunshine, bar-style. You may just find they become as cherished in your kitchen as they are in mine!

Lemon Blueberry Bars Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 1 hour (plus chilling)
Yield: 9 bars 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of sweet and tangy flavors with these delicious Lemon Blueberry Bars. A buttery crust holds a luscious lemon-blueberry filling, topped with a dusting of powdered sugar. These bars are a delightful treat for any occasion, from summer picnics to afternoon tea.

Ingredients

Scale

For the Crust:

1 cup all-purpose flour
¼ cup granulated sugar
½ cup unsalted butter, cold and cubed
pinch of salt

For the Filling:

2 large eggs
¾ cup granulated sugar
2 tablespoons all-purpose flour
¼ cup lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For Topping (optional):

Powdered sugar for dusting

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Instructions

Preheat your oven: to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
Make the crust: In a medium bowl, mix flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press the dough into the prepared pan and bake for 15–18 minutes until lightly golden.
Make the filling: Whisk eggs, sugar, flour, lemon juice, and zest until smooth. Gently fold in blueberries.
Pour the filling: Over the hot crust and bake for 20–25 minutes until set.
Cool and refrigerate: Let cool, then chill for at least 1 hour before slicing into bars. Dust with powdered sugar before serving if desired.