These easy blueberry lemon bars have a buttery shortbread-style crust, a luscious blueberry filling, and just the right amount of lemony zing. This recipe is perfect for beginning bakers, or when you're short on time!
Ever have one of those moments at a potluck where you're surveying the spread (wondering what the heck is in that crockpot), and your eye lands on something you know you have to try right away? And then when you try it, you just have to beg the recipe from whomever made them?
Well friends, that's how I obtained this yummy recipe. Normally, I'm not a big blueberry lover, but cakey part of these bars is so good that it's the perfect compliment to the blueberry - or any other fruit filling that strikes your fancy!
In fact, I think I love how easy it is to switch up the fruit filling and make a different version.
Ingredients
Here is what you will need to make these lemony blueberry bars:
- Butter: Salted butter adds a rich, slightly savory flavor that balances the sweetness of the bars. If you're using unsalted butter, just toss in an extra pinch of salt to keep the bars balanced.
- Sugar: Granulated sugar brings the sweetness to the party and helps the crust bake up golden-brown.
- Eggs:
- Vanilla Extract: A little vanilla goes a long way in rounding out the flavors! It adds a warm, sweet depth that complements both the tart lemon and the juicy blueberries. I always recommend using pure vanilla extract rather than imitation.
- Lemons: The bold lemon flavor can only come from fresh lemons. The citrus zing from the lemon juice and lemon zest help cut through the sweetness.
- Flour: All-purpose flour is what holds everything together and gives the crust its structure.
- Blueberry Jam: Blueberry jam (or a good-quality blueberry pie filling) brings intense fruit flavor and that gooey, irresistible texture. It’s already thickened and sweetened, so it creates the perfect fruity layer without any extra effort.
- Salt: A pinch of salt in the crust helps balance and round out all the flavors.
Variations
Once you master these zesty blueberry lemon bars, you can substitute your favorite jam like cherry, raspberry, or strawberry to make other varieties.
For a more unique flavor, substitute almond extract for the vanilla extract. Almond extract is much stronger than vanilla, however, so only use half as much.
Ang's Recipe Tips
After testing this recipe, here are some tips we think you'll find helpful when making our blueberry lemon dessert bars.
Zest it Up! Add the lemon zest directly to the sugar before adding in the other crust ingredients. This infuses the lemony flavor into every bite of the crust.
Use Fresh Lemon Juice. Bottled juice just doesn’t have the same zing. Gently whisk the lemon juice into the blueberry jam.
Prevent a Runny Filling: If your blueberry jam or pie filling seems too thin, stir in 1-2 teaspoons of cornstarch before spreading it over the crust. This will help thicken the blueberry filling as it bakes.
Don't Overmix! The key to keeping the lemony crust light and tender is to not overmix it. Once it resembles coarse crumbs, you're ready to press it into the pan.
Chill Out. Spread the reserved crumbs onto a small sheet pan and place them into the freezer for 5-10 minutes before adding to the bars. This will help prevent the crumbles on top from spreading too much in the oven
Let Them Cool Completely. This helps them set properly so you get nice, clean slices.
How to Quickly Soften Butter
Forgot to take your butter out of the fridge? No problem! Cut it into small cubes and let it sit at room temperature for 15 minutes. (I like to set it on top of my stove as the oven preheats).
Need it even faster? Place the cubed butter on a small plate. Run hot water over an upside-down mixing bowl. Quickly dry the excess moisture from the bowl and place it over the plate like a dome.
Storage
To Store: Leftover blueberry lemon bars should be cooled to room temperature and transferred to an airtight container. They should be stored in the fridge for 4-5 days.
To Freeze: Place the cooled and cut bars on a baking sheet in a single layer and flash freeze them for 1 hour. Remove from the freezer and wrap each bar tightly in plastic wrap or parchment paper. Place all the wrapped bars into a zip top bag or airtight container. I like using these reusable bags for freezing baked goods. Be sure to remove as much air as possible from the bag before sealing. Label and store for up to 3 months.
To Thaw: Remove the bars from the freezer and place in the fridge overnight to thaw.
Serving Suggestions
These blueberry lemon bars with buttery crust are perfect for a potluck, brunch, or bake sale.
Dust them with a bit of powdered sugar, or serve with a pretty dollop of whipped cream.
You can also make a quick lemon glaze to drizzle over the top.
Easy Lemon Glaze Recipe (optional)
Ingredients:
- 1 cup powdered sugar (sifted)
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional, but adds extra citrus flavor)
- ½ teaspoon vanilla extract (for a hint of warmth)
Instructions:
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
- Add in the lemon zest and vanilla extract, then whisk again.
- If the glaze is too thick, add a little more lemon juice (½ teaspoon at a time) until it reaches a drizzly consistency.
- Drizzle over completely cooled Blueberry Lemon Bars using a spoon or piping bag.
- Let it set for about 10–15 minutes, then slice and serve!
Pro Tip: For an extra glossy finish, warm the glaze slightly before drizzling!
Similar Recipes
If you love making bar recipes, try one of these tasty treats:
Blueberry Lemon Bars
Easy Blueberry Lemon Bars
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Ingredients
- 1¾ cups blueberry jam
- 2 tablespoons fresh lemon juice
- ¾ cup sugar
- 2 teaspoons lemon zest
- ½ cup butter softened
- 1 teaspoon vanilla
- 2⅓ cups all-purpose flour
- ½ teasoon salt
Instructions
- Preheat the oven to 350F and line an 8x8 baking pan with parchment paper, or grease it with butter.
- In a medium bowl, gently whisk together the blueberry jam and lemon juice. Set the blueberry jam mixture aside.1¾ cups blueberry jam, 2 tablespoons fresh lemon juice
- In another bowl, mix together the sugar and lemon zest. Use your fingers to work the zest into the sugar.¾ cup sugar, 2 teaspoons lemon zest
- In a large mixing bowl, cream together the softened butter, vanilla extract, and the lemon sugar. You can use a hand mixer or stand mixer for this.½ cup butter, 1 teaspoon vanilla
- Add the flour and salt, a little at a time, until just incorporated. The mixture should look like coarse crumbs.2⅓ cups all-purpose flour, ½ teasoon salt
- Reserve 1 cup of the crumbs for the topping.(Tip: Spread the reserved crumbs onto a small sheet pan and place them into the freezer for 5-10 minutes before adding to the bars. This will help prevent the crumb topping from spreading too much in the oven).
- Evenly press the remainder of the crumbly crust into the prepared pan. (Tip: Use the edge of the parchment paper to help make tidy corners and edges.)
- Use an offset spatula or the back of a spoon to spread the blueberry jam mixture over the top of the crust.
- Finally, sprinkle the remaining crumbly crust on top of the jam mixture.
- Bake until the top and edges are slightly brown (about 45-55 minutes).
- Cool completely before cutting into squares.
Equipment
- Offset Spatula optional
Notes
Ang's Recipe Tips
After testing this recipe, here are some tips we think you'll find helpful when making our blueberry lemon dessert bars. Zest it Up! Add the lemon zest directly to the sugar before adding in the other crust ingredients. This infuses the lemony flavor into every bite of the crust. Use Fresh Lemon Juice. Bottled juice just doesn’t have the same zing. Gently whisk the lemon juice into the blueberry jam. Prevent a Runny Filling: If your blueberry jam or pie filling seems too thin, stir in 1-2 teaspoons of cornstarch before spreading it over the crust. This will help thicken the blueberry filling as it bakes. Don't Overmix! The key to keeping the lemony crust light and tender is to not overmix it. Once it resembles coarse crumbs, you're ready to press it into the pan. Chill Out. Spread the reserved crumbs onto a small sheet pan and place them into the freezer for 5-10 minutes before adding to the bars. This will help prevent the crumb topping from spreading too much in the oven. Let Them Cool Completely. This helps them set properly so you get nice, clean slices.How to Quickly Soften Butter
Forgot to take your butter out of the fridge? No problem! Cut it into small cubes and let it sit at room temperature for 15 minutes. (I like to set it on top of my stove as the oven preheats). Need it even faster? Place the cubed butter on a small plate. Run hot water over an upside-down mixing bowl. Quickly dry the excess moisture from the bowl and place it over the plate like a dome.Variations
Once you master these zesty blueberry lemon bars, you can substitute your favorite jam like cherry, raspberry, or strawberry to make other varieties. For a more unique flavor, substitute almond extract for the vanilla extract. Almond extract is much stronger than vanilla, however, so only use half as much.Storage
To Store: Leftover blueberry lemon bars should be cooled to room temperature and transferred to an airtight container. They should be stored in the fridge for 4-5 days. To Freeze: Place the cooled and cut bars on a baking sheet in a single layer and flash freeze them for 1 hour. Remove from the freezer and wrap each bar tightly in plastic wrap or parchment paper. Place all the wrapped bars into a zip top bag or airtight container. I like using these reusable bags for freezing baked goods. Be sure to remove as much air as possible from the bag before sealing. Label and store for up to 3 months. To Thaw: Remove the bars from the freezer and place in the fridge overnight to thaw.Nutrition
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