Lemon Blueberry Bars

These Lemon Blueberry Bars are the best lemon bars with blueberries baked into them on a shortbread crust.

Lemon bars are always, always delicious. They’re one of those tasty treats that you love to buy at a bakery. But baking them at home is easy enough, and they’re way more delicious too. Lemon bars are always a hit at a party, but imagine what people will think of lemon blueberry bars! I’m pretty sure they’ll fly off the dessert table.

Ingredients needed:

• all purpose flour
• powdered sugar
• cornstarch
• salt
• butter
• eggs
• white sugar
• lemon zest and lemon juice
• half and half cream
• blueberries

How to make Lemon Blueberry Bars:

The complete, printable recipe is at the end of this post.

Place on a cutting board; cut into bars. Just before serving, sift powdered sugar over the tops of the bars. 

How to store Lemon Blueberry Bars:

Cover and store in the refrigerator for up to 3 days.

These are exactly how you imagine a good lemon bar to be. The crust is slightly sweet and buttery. The lemon layer is wonderfully tangy and smooth. And there’s a pop of fresh blueberry in there too. Enjoy!

The Best Blueberry Recipes:

• 3-Ingredient Blueberry Cobbler
• Blueberry Cookies
• Blueberry Cheesecake Pie
• Cape Cod Blueberry Scones
• Healthy Banana Blueberry Muffins

Lemon Blueberry Bars

RecipeBoy.com

These are such a delicious summery sweet treat!

5 from 2 votes

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 36 bars

Ingredients

  

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CRUST:

• 2 cups all purpose flour
• ½ cup powdered sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ¾ cup (1½ sticks) butter, cut into smaller pieces

FILLING:

• 4 large eggs, lightly beaten
• 1½ cups granulated white sugar
• 3 tablespoons all purpose flour
• 1 teaspoon finely grated lemon zest
• ¾ cup freshly squeezed lemon juice
• ¼ cup half and half or cream
• 1½ cups blueberries
• powdered sugar

Instructions

 

• Preheat the oven to 350℉. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Spray the foil with nonstick spray.

PREPARE THE CRUST:

• In a large bowl, whisk together the flour, powdered sugar, cornstarch and salt. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared pan. Bake for 18 to 20 minutes or until the edges are light brown.

PREPARE THE FILLING:

• In a medium bowl, whisk together the eggs, sugar, flour, lemon zest, lemon juice and half/half or cream. Pour the filling over the hot crust. Sprinkle the blueberries on top. Bake for 20 to 25 minutes, until the center is set. Cool completely in the pan on a wire rack. Use the edges of the foil to lift the uncut bars out of the pan. Place on a cutting board; cut into bars. Just before serving, sift powdered sugar over the tops of the bars. Cover and store in the refrigerator for up to 3 days.

Keyword Bars, blueberry, lemon

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