These lemon blueberry bars are the ultimate combination of buttery, crumbly shortbread and zesty, jammy fruit filling. They come together quickly in one pan, making them a reliable go-to when you need a crowd-pleasing dessert that feels special but requires minimal effort.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, cream together the softened butter and 1/2 cup sugar. Stir in 2 cups of flour and salt until a soft dough forms.
- Press the dough evenly into the bottom of your prepared pan. Bake for 18-20 minutes, or until the edges are just barely golden.
- While the crust bakes, whisk the eggs, 1 1/2 cups sugar, 1/3 cup flour, lemon juice, and lemon zest in a large bowl until smooth.
- Remove the crust from the oven and scatter the fresh blueberries evenly over the hot base.
- Carefully pour the lemon mixture over the blueberries.
- Return the pan to the oven and bake for another 20-25 minutes, or until the center is set and no longer jiggles.
- Let the bars cool completely in the pan on a wire rack. For cleaner slices, refrigerate for at least 2 hours before cutting into squares.
Tips
Use room temperature eggs to ensure the lemon filling emulsifies properly for a smooth, silky texture. If you want a prettier finish, dust the cooled bars with a light coating of powdered sugar right before serving.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them first. Toss them in a teaspoon of flour before adding them to the crust to prevent excess moisture.
How should I store these bars?
Keep them in an airtight container in the refrigerator for up to 4 days. The crust stays crispest when stored cold.