Description
Blueberry Lemon Bars are a delicious twist on the classic! Sweet, tart lemon bars studded with fresh blueberries on a buttery shortbread crust. This is a tried and true family recipe that’s one of our summertime favorites!
Ingredients
Crust
- 2 cups all purpose flour
- 1 cup unsalted butter, room temperature
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
Filling
- 4 eggs
- 2 cups granulated sugar
- 1/4 cup all purpose flour
- 1/4 cup lemon juice
- 2 teaspoons lemon zest (optional)
- 1 cup fresh blueberries
Instructions
1. In a medium bowl, combine the flour, salt & powdered sugar. Cut in the butter with a fork or pastry blender until butter is incorporated and mixture is crumbly.
2. Grease a 9×13 inch baking pan with cooking spray or butter. Press the crust mixture firmly into the prepared pan.
3. Bake at 350°F for 18-20 minutes or until light golden brown. Remove from oven and set aside to cool.
4. In a separate bowl, whisk the eggs well. Add the sugar and flour and continue whisking. Stir in the lemon juice and zest (optional) and mix until ingredients are thoroughly incorporated. Pour over the crust, then sprinkle blueberries evenly over lemon mixture.
5. Bake for an additional 20-25 minutes or until top is just beginning to turn golden brown. Remove from oven and place on a wire rack to cool slightly.
6. Once slightly cooled, transfer to the refrigerator for at least 2 hours to cool completely. Sprinkle with powdered sugar and cut into bars.
Notes
Lemon bars can be stored at room temperature in an airtight container for up to 3 days OR in the fridge for up to 1 week.
To freeze, transfer them to an airtight, freezer-safe container and store them in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 299
- Sugar: 30g
- Sodium: 91mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 71mg