These lemon blueberry bars are the perfect balance of buttery, crumbly crust and a vibrant, citrusy fruit filling. They are remarkably simple to whip up, making them an ideal choice for summer gatherings or a weekend baking project.
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
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, cream the butter and 1/2 cup sugar until smooth. Add 2 cups flour and salt, mixing until a dough forms.
- Press the dough evenly into the bottom of the prepared pan and bake for 20 minutes until lightly golden.
- While the crust bakes, whisk together the eggs, 1 1/2 cups sugar, lemon juice, lemon zest, and 1/4 cup flour until smooth.
- Pour the lemon mixture over the warm crust and sprinkle the fresh blueberries evenly over the top.
- Bake for an additional 25-30 minutes, or until the center is set and the edges are slightly golden.
- Allow the bars to cool completely in the pan before refrigerating for at least two hours to ensure clean cuts.
Tips
For the cleanest slices, use a sharp knife and wipe it clean with a damp towel between every cut. If you want a prettier finish, dust the tops with powdered sugar right before serving.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them first. Add them directly to the lemon mixture while frozen to prevent the color from bleeding too much.
How should I store these bars?
Keep the bars in an airtight container in the refrigerator for up to 4 days. The crust will stay crispest if stored in the fridge rather than at room temperature.