Lemon Blueberry Bars are baked dessert bars with a buttery, crumbly crust topped with a tangy lemon custard filling and juicy blueberries. Dust the bars with confectioners’ sugar for a sweet finishing touch. These bars are based on my amazing Lemon Bar Recipe, which has rave reviews! I just added blueberries!

Lemon Blueberry Bars cut into pieces on a wooden table from overhead.

Ingredients & Substitutions

Crust: The crust is a basic sweetened shortbread crust with a buttery, crumbly texture. It will be pre-baked before adding the topping. This prevents it from becoming soggy. Then, it will be baked again with the filling.

Filling: The bars’ filling is a lemon custard with fresh blueberries. Ensure the eggs are at room temperature before mixing with the other ingredients.

Lemon Juice: If possible, use freshly squeezed lemon juice in the bars. It has a more vibrant flavor that is hard for bottled juice to match. You will need 3-4 lemons for 2/3 cup juice.

Blueberries: Although fresh blueberries are best, you could use frozen. If using frozen berries, add them to the filling while frozen (do not thaw). The baking time may need to be adjusted if using frozen blueberries.

Confectioners’ Sugar: Confectioners’ sugar, also called powdered or icing sugar, is dusted over the top of the chilled bars. This not only looks lovely, but the sweetness also balances the tartness of the lemon flavor.

Lemon Blueberry Bars stacked on a white plate on a wooden table surrounded by other bars and fresh fruit.

Can I Make The Bars Ahead Of Time?

Yes, because of the chilling time needed to set the bars, it is best to make them in advance. Making them a day ahead of time and refrigerating them overnight is a great option. They taste best when chilled. Don’t forget to dust a little confectioners’ sugar on top for serving!

How To Store Lemon Blueberry Bars

Once chilled and set, store the bars, covered, in the refrigerator. They will last up to 2-3 days. For longer storage, freeze the bars.

Stack of Lemon Blueberry Bars on a wooden table.

Freezing Lemon Blueberry Bars

For longer storage, freeze the bars. To freeze lemon blueberry bars, first, cut them into individual bars. Then, place the bars on a baking sheet lined with parchment paper. Freeze the bars for an hour or two, or until solid. Once solid, wrap the bars in plastic wrap and store them in a freezer-safe bag or container. They will last up to 2-3 months. Thaw the bars in the refrigerator overnight.

Pan of Lemon Blueberry Bars on a wooden table from overhead.

Lemon Blueberry Bars

Prep Time 15 minutes
Cook Time 51 minutes
Cooling/Chilling Time 2 hours 30 minutes
Total Time 3 hours 36 minutes
Slightly tart sweetness! Lemon Blueberry Bars are baked dessert bars with a buttery, crumbly crust topped with a tangy lemon custard filling and juicy blueberries. Dust the bars with confectioners' sugar for a sweet finishing touch!

Ingredients

Crust

Filling

  • 1 ½ cups (300 g) granulated sugar
  • ¼ cup (31 g) all-purpose flour
  • 4 large eggs, room temperature, beaten
  • cup (163 g) lemon juice, freshly squeezed
  • 1 ½ cups (222 g) fresh blueberries

Instructions

Crust

  • Preheat oven to 350°F. Line 9×13 inch pan with parchment paper and spray with nonstick cooking spray. Set aside.
  • In a medium bowl, blend butter, flour, and sugar with a pastry cutter or a fork. Press evenly into the bottom of the prepared pan.
  • Bake for 23-25 minutes, or until firm and golden.

Filling

  • In a medium bowl, whisk together sugar and flour.
  • Whisk in the beaten eggs. Add lemon juice.
  • Pour filling over the baked crust. Sprinkle the blueberries evenly over the top of the filling.
  • Bake for an additional 28-30 minutes, or until the sides are just starting to golden.
  • Let the bars cool to room temperature. Once cool, transfer to the refrigerator to completely cool for at least 2 hours.
  • Dust with confectioners’ sugar and serve.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

If you are a fan of lemon bars you are going to LOVE this version! The addition of blueberries makes this bar really stand out!

Elizabeth

I like the gooey texture of the custard-like filling in the bars. And, it goes perfectly well with the crust. If you love lemon bars, you will want to try them with the added blueberries.

Bella

I love lemon bars and the flavor of this is great, but I personally like lemon bars without other elements. The filling is perfectly smooth and tart! This recipe is great if you love the combo of lemon and blueberries!

Annabelle

I didn't love the texture of these bars, but the flavor was lovely!

Selena

I really like these! They are a lovely balance of tart and sweet. The shortbread crust really gave it a nice foundation.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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