Description
These Lemon Blueberry Bars are a delightful blend of tart lemon and sweet blueberries atop a buttery crust, perfect for a refreshing summer dessert. Easy to bake and chill, they offer a refreshing citrus flavor with a soft, fruity filling that’s lightly dusted with powdered sugar for an elegant finish.
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 fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For topping:
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal of the bars.
- Make the Crust: In a medium bowl, combine 1 cup flour, ¼ cup sugar, and a pinch of salt. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 15–18 minutes until lightly golden.
- Prepare the Filling: While the crust bakes, whisk together 2 eggs, ¾ cup sugar, 2 tablespoons flour, ¼ cup fresh lemon juice, and 1 tablespoon lemon zest until smooth and well combined. Gently fold in 1 cup blueberries, taking care not to break them if fresh or to keep frozen berries from clumping.
- Assemble and Bake: Pour the filling over the warm crust layer. Return the pan to the oven and bake for an additional 22–26 minutes, or until the filling is set and doesn’t jiggle when the pan is gently moved.
- Cool and Chill: Allow the bars to cool completely in the pan on a wire rack. Refrigerate the bars for at least 1 hour to set fully before slicing.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Slice into 9 bars using a sharp knife wiped clean between cuts for neat slices. Dust with powdered sugar before serving if desired.
Notes
- Use a sharp knife wiped clean between slices to get clean cuts and prevent crumbling.
- Frozen blueberries can be used if fresh are not available; do not thaw to avoid excess moisture.
- Scatter frozen blueberries evenly on the filling to prevent clumping in one area.
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
