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A blueberry lemon square on a white plate.

Blueberry Lemon Squares

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!
5 from 3 votes
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 266 kcal

Ingredients
  

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

Instructions
 

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

Nutrition

Calories: 266kcalCarbohydrates: 47.6gProtein: 2.3gFat: 8.6gSaturated Fat: 5.2gCholesterol: 48mgSodium: 66mgPotassium: 57mgFiber: 0.5gSugar: 38.3gCalcium: 17mgIron: 1mg
Keyword blueberry, lemon, shortbread
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