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Blueberry Lemon Bars are a delicious twist on classic! Sweet, tart lemon bars studded with fresh blueberries on a buttery shortbread crust. This is a tried and true family recipe that’s one of our summertime favorites!

These Blueberry Lemon Bars take the classic bars to the next level with the addition of fresh blueberries! Deliciously sweet and perfect for summer!

It’s funny – a lot of things look different now than they did when I was a kid. But one thing that doesn’t look different? These lemon bars! It’s the same recipe I grew up with, and the same recipe my mom grew up with. Which means these lemon bars have been around a LONG time.

They’re one of my family’s favorite desserts, and one I’ve made countless times. Except, that is, for the blueberries! I’m not sure what exactly prompted me to add them, but once I had the thought, it seemed obvious. Lemon + blueberry is always a delicious combo, and these Lemon Blueberry Bars are no exception.

We love the burst of fresh blueberries in every gooey, lemony bite. And when you pair it with our simple shortbread crust, it’s pure melt-in-your-mouth deliciousness.

What You’ll Love About This Recipe

Short ingredient list: You need just 7 ingredients to make this recipe – including the crust!

Delicious combo: You can’t go wrong with the lemon + blueberry flavor combo!

Tried & true: This recipe has been passed down through generations. It has stood the test of time!

what you’ll need for this recipe

Shortbread crust – I made a simple shortbread crust using 1 1/2 cups all purpose flour, 3/4 cup cold butter, 3/4 teaspoon salt and 1/3 cup powdered sugar.

Eggs – I used 4 large eggs to make a rich, custardy filling. Some recipes call for egg yolks only, but this one uses whole eggs.

Granulated sugar – I added 2 cups of sugar to the eggs for sweetness. Feel free to reduce it to 1 1/2 cups for less sweet bars.

Flour – I also added 1/4 cup all purpose flour to thicken the filling.

Lemon juice – I used 1/4 cup of lemon juice to give the filling delicious lemon flavor. (*Add a splash of lemon extract for more intense flavor!)

Blueberries – I added one cup of fresh blueberries to the lemon filling before baking.

how to make blueberry lemon bars

Prepare the crust. In a medium bowl, combine the flour, salt & powdered sugar. Cut in cold butter with a fork or pastry blender until butter is incorporated and mixture is crumbly.

Prepare the pan. Grease a 9×13 inch baking pan with cooking spray or butter. Press the crust mixture firmly into the prepared pan.

Bake the crust. Bake at 350°F for 18-20 minutes or until light golden brown. Remove from oven.

Make the filling. In a separate bowl, whisk the eggs. Add the sugar and flour and continue whisking. Stir in the lemon juice and mix until ingredients are thoroughly incorporated. Pour over the crust, then sprinkle blueberries evenly over lemon mixture.

Bake. Bake for an additional 20-25 minutes or until top is just beginning to turn golden brown. Remove from oven and transfer to a wire rack to cool. Cool completely, then sprinkle with powdered sugar before cutting into squares. For perfect sprinkling, use my favorite powdered sugar duster!

storage tips

Lemon bars can be stored at room temperature in an airtight container for up to 3 days OR in the fridge for up to 1 week. To freeze, transfer them to an airtight, freezer-safe container and store them in the freezer for up to 3 months.

Recipe Variations

Add lemon zest for an extra pop of flavor
Add 1/2 teaspoon vanilla extract, almond extract, or lemon extract
Substitute fresh blackberries for the blueberries
Use frozen blueberries instead of fresh
Make a sugar cookie crust using homemade or store-bought cookie dough