These Lemon Blueberry Bars give traditional lemon bars an upgrade by adding plump, juicy blueberries. They’re the perfect treat for a picnic or backyard barbecue!
Lemon bars are difficult to improve upon—I mean, they’re buttery, sweet-and-tart, and just the right size for snacking and sweet treats. But I set out to put a new spin on the classic, and I did it by adding fresh blueberries to the creamy lemon topping. Lemon Blueberry Bars for the win!
Lemon Blueberry Bars Recipe
Berries and lemon go well together because the sweetness of the berries brings balance to the tart flavor of lemon. So it’s no surprise that these Lemon Blueberry Bars work out beautifully! Every bite is loaded with plump blueberries and the perfect combination of sweet and tangy flavors.
Although you can get blueberries at the grocery store year-round, I think these bars are best with fresh, local blueberries from the farmer’s market—they’re definitely the kind of fruity dessert you find yourself craving during the summer!
See recipe card below this post for ingredient quantities and full instructions.
For the Lemon Blueberry Bar Crust:
- Lemon zest
- Granulated sugar
- Butter – I recommend unsalted butter.
- Graham cracker crumbs – You can buy the crumbs at the store, or make them by pulsing graham crackers in your food processor.
For the Lemon Blueberry Bar Filling:
- Eggs – Here’s the best way to crack an egg!
- Granulated sugar
- Lemon zest
- Lemon juice – Juice the lemons after you zest them.
- All-purpose flour
- Fresh blueberries
- Powdered sugar
How to Make Lemon Blueberry Bars
Preheat your oven to 350ºF and lightly grease a 9×13 baking dish.
2. Make the Crust
Combine all of the crust ingredients in a mixing bowl and stir to combine. Transfer the dough to the prepared baking dish and press it firmly to form the crust, going an inch up the sides.
3. Bake the Crust
Bake the crust for 10 minutes. Let it cool completely before filling it.
4. Make the Filling
Whisk together all of the filling ingredients except for the blueberries. Once the mixture is well-combined, fold in the berries. Pour the mixture into the crust and smooth it with a spatula.
5. Bake and Cool
Bake the bars for 15 to 18 minutes, or until set. Cool to room temperature, then chill in the refrigerator for at least 2 hours.
6. Cut and Serve
Cut the bars into squares and dust them with powdered sugar before serving.
How to Store
Store Lemon Blueberry Bars wrapped in the pan or transfer them to an airtight container. They can be refrigerated for up to a week or frozen for up to 3 months.
What is the best way to cut Lemon Blueberry Bars?
Use a large chef’s knife to cut the bars; wet it with warm water, wipe it clean, then make one smooth, firm cut across the bars. Wipe the knife, wet it, wipe it again, and repeat until all the bars are cut.
How do you keep lemon bars fresh?
You can keep these Lemon Blueberry Bars fresh by storing them in an airtight container in the refrigerator or wrapping them in the pan.
Are lemon bars supposed to be brown on top?
No, lemon bars shouldn’t be brown on top. If you have a dark-colored metal baking pan, it’s possible that they might brown on the edges a bit because these pans have a tendency to cook hotter on the sides and bottom, but if your bars are browned all over the tops, they are over-baked.
More Favorite Summer Desserts
Lemon Blueberry Bars
- zest of 1 lemon
- ¼ cup granulated sugar
- ¼ cup butter melted
- 1 ½ cups graham cracker crumbs
- 6 large eggs room temperature
- 2 cups granulated sugar
- 2 tbsp lemon zest
- 1 cup lemon juice freshly squeezed
- 1 cup all-purpose flour
- 1 pint fresh blueberries
- powdered sugar for dusting
- Preheat the oven to 350F. Lightly grease a 9×13 baking dish.
- For the crust, combine all ingredients in a mixing bowl and stir to combine. Transfer to the baking dish and press firmly to form the crust, including 1-inch up the sides.
- Bake the crust for 10 minutes. Remove from the oven and let cool.
- For the filling, whisk together all ingredients, except for the blueberries, until well combined. Gently fold in the berries and pour batter into the baking dish with the cooked and cooled crust and smooth with a spatula.
- Bake for 15-18-minutes or until set.
- Cool to room temperature, and then chill in the refrigerator at least 2 hours before serving.
- Cut into squares and dust with powdered sugar.