These Blueberry Lemon Squares are the ultimate treat for any occasion. The burst of tangy sweetness that the sour lemon and plump blueberries offer in these heavenly bars is one that will have you puckering up and begging for more! Grab your apron, preheat your oven and get to baking these delicous lemon bars with blueberries right away!
Whether you are in the need for a quick breakfast bite or an easy dessert, these bars with a perfect shortbread crust, are guaranteed to satisfy your cravings.
This is a great recipe to make in the spring and summer when citrus fruits and berries are in their prime. It's a perfect choice to bring to a spring tea party, a summer cookout or as a treat to share at family gatherings for any occastion.
For more blueberry recipes, try my Buttermilk Cake with Blueberries, Banana Blueberry Buttermilk Pancakes or Oatmeal Blueberry Banana Muffins.
Why You Will Love This Recipe
- The flavors. The tangy lemon layer topped with a sweet blueberry mixture baked on top of the most buttery shortbread crust makes for a flavor combo you won't be able to get enough of. I bet you won't be able to have just one!
- Impressive. These bars look so beautiful when cut and placed on a plate where you can see the shortbread, lemon and blueberry layers. Top these with a powdered sugar dusting which makes them look even more elegant.
- Versatile. Serve these lemon bars at room temperature or cold from the refrigerator. You could serve them as an after dinner dessert or with a cup of coffee for breakfast. Cut them big or small. There are many ways you can make this lemon bar recipe work for you!
Here are notes about some of the ingredients needed to make these lemon blueberry bars. All ingredients can be found at your local grocery store or an online retailer, like Amazon.
- Butter: Use softened unsalted butter.
- Sugar: You will use granulated sugar in the shortbread crust, the lemon layer and the blueberry mixture. Use powdered sugar to dust the tops.
- Blueberries: Fresh blueberries are best for this. You could use frozen blueberries if fresh are not available.
- Lemon: You will use fresh lemon juice and lemon zest.
- Baking powder
Step by Step Instructions
Here is how to make these blueberry lemon bars. You will need a 9x13-inch cake pan. Find the full ingredient list and instructions in the recipe card below.
For the Crust
STEP 1: Preheat your oven to 350°F and spray a 9x13-inch cake pan with cooking spary. If desired, this is the time to line the cake pan with parchment paper.
STEP 2: In the bowl of your mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed for 2 minutes, scraping the bottom and sides with a rubber spatula as needed.
STEP 3: Gradually add the flour and continue to mix just unitl combined, scraping the bottom and sides with a rubber spatula as needed.
STEP 4: Press the butter mixture into the prepared cake pan, using your hands or an offset spatula to make sure to get it to the edges and corners.
STEP 5: Bake in the preheated oven for 12-15 minutes or just until starting to brown. Remove from the oven and allow to cool on a wire rack while you prepare the rest of the ingredients.
For the Blueberries
STEP 1: In a small saucepan, combine the blueberries, sugar and lemon juice. Heat over medium heat for 10 minutes or until blueberries are soft. Stir occasionally.
STEP 2: Remove from the heat and allow to cool while you prepare the remaining ingredients.
For the Lemon Layer
STEP 1: In the bowl of your mixer fitted with the whisk attachment, beat the eggs on medium speed for about 3 minutes, or until frothy.
STEP 2: Add the sugar, lemon juice, flour, baking powder, and lemon zest to the bowl. Continue to mix just until combined.
STEP 3: Pour the lemon mixture over the cooled baked crust. Carefully drop spoonfuls of the blueberry mixture eveny over the top of the lemon layer.
STEP 4: Carefully transfer the cake pan to the preheated oven. Bake for 40-45 minutes or just until starting to turn golden brown around the edges.
STEP 5: Remove the cake pan from the oven and allow the bars to cool completely before transferring to the refrigerator to chill for several hours. Onced chilled cut into 24 squares.
STEP 6: Dust with powdered sugar, serve and enjoy!
Here are some tips for how to make this delicious dessert:
- Make the blueberry mixture while the crust is prebaking in the oven. This gives the blueberry mixture time to cool before you drop it over the lemon mixture.
- Lay a piece of parchment paper over the shortbread crust mixture to evenly spread it out to the edges and corners without getting it stuck to your hands.
- Make a parchment paper sling by cutting two strips slightly longer than the pan in both directions. Spray the pan with cooking spray and place the parchment paper in the pan, allowing the paper to hang over the edges. This will allow you to more easily remove the bars from the pan once they are completely cooled.
- While the crust is prebaking you can also clean your mixing bowl because you will be using it for the lemon layer as well.
Yes. If you make this in a smaller 8x8-inch pan, the crust and the lemon layer will be thicker. You can press the crust up the sides of the pan, if you prefer. The bake time will also need to be adjusted to about 60 minutes or until browning around the edges and done in the center.
Yes. You can skip the powdered sugar on top, but the bars don't look nearly as pretty! It's mostly just for looks and doesn't affect the flavor at all, so if you choose not to use it, that is ok!
Absolutely. Most berries pair prefectly with lemon, so feel free to experiment with any berries you might have on hand! Even a combination would be delicious!
Storing and Freezing
Store bars, covered tightly, at room temperature for 3 days or in the refrigerator for up to 5 days.
Freeze bars, covered tightly, for up to 3 months. Thaw in the refrigerator.
Other Recipes to Try
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Blueberry Lemon Squares
For the Crust:
- 1 cup unsalted butter, softened
- ½ cup sugar
- 2 cups flour
For the Blueberries:
- 1 cup blueberries
- 1 tablespoon sugar
- Juice from ½ of a lemon
For the Lemon Layer:
- 4 eggs
- 2 cups sugar
- ½ cup fresh lemon juice
- 4 tablespoons flour
- 1 teaspoon baking powder
- Zest from 1 lemon (about 2 teaspoons)
- Powdered sugar, for dusting
For the Crust:
- Preheat the oven to 350°F. Coat a 9x13-inch cake pan with cooking spray and a parchment paper sling, if desired.
- In the bowl of your mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed for 2 minutes.1 cup unsalted butter, softened, ½ cup sugar
- Gradually add the flour and continue to mix, just until combined.2 cups flour
- Press the butter mixture into the prepared cake pan, using your hands or the bottom of a measuring cup to ensure it is spread in a nice even layer to the edges and corners.
- Bake for 12-15 minutes in the preheated oven or until just beginning to brown. Remove from the oven and cool completely on a wire rack.
For the Blueberries:
- In a small saucepan, combine the blueberries, sugar and lemon juice. Heat over medium heat until blueberries are soft, about 10 minutes. Stir occasionally.1 cup blueberries, 1 tablespoon sugar, Juice from ½ of a lemon
- Remove from the heat and allow the blueberries to cool while you prepare the lemon layer.
For the Lemon Layer:
- In the bowl of your mixer fitted with the whisk attachment, beat the eggs on medium speed until frothy, about 3 minutes.4 eggs
- Add the sugar, lemon juice, flour, baking powder, and lemon zest. Mix just until combined.2 cups sugar, ½ cup fresh lemon juice, 4 tablespoons flour, 1 teaspoon baking powder, Zest from 1 lemon (about 2 teaspoons)
- Pour the lemon mixture over the cooled crust. Carefully drop the blueberry mixture in spoonfuls over the top of the lemon layer.
- Bake for 40-45 minutes or until starting to brown around the edges. Remove from the oven, allow to cool completely and then store in the refrigerator for several hours before cuttting into squares.
- Dust with powdered sugar and a sprinkle of lemon zest, if desired.Powdered sugar, for dusting
Thanks for this super recipe!
I used gluten-free flour, which worked perfectly! This was our Easter dessert and everyone loved them!