These Blueberry Lemon Bars take the classic bars to the next level with the addition of fresh blueberries! Deliciously sweet and perfect for summer!
So we finally got our kids enrolled in swimming lessons, which is turning out to be a very good thing. Not only because they NEED to learn how to swim if I’m ever going to take them all to the pool, but because it’s such an important life skill and I can finally check it off the list! At least in pencil.
We’re just 7 weeks in, which means we have at least 177 more to go before they can *actually* swim. But I love the fact that we’re starting….and most of all, I love the fact that they are LOVING it! Such a very different experience than I had growing up…..
To say I didn’t love swimming lessons would be an understatement. There was actually very little I even tolerated about them, unless you count the big picnic lunch my mom always made for us when we were all done. But the fact that the lessons were in a lake, with algae getting tangled in our hair and minnows biting at our toes….well, let’s just say that didn’t help. No, swimming lessons were not my favorite.
BUT. I did learn to swim, which was obviously the goal. And it feels good to know that my kids are finally learning to swim, too! Even if it looks a little different than it did when I was a kid.
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!!! Unless you count the blueberries.
But other than that, this is 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. I love the fact that I can take things from my childhood and make them fresh and new and (dare I say?) even BETTER. Kinda like swimming lessons….or maybe more like the picnic lunch that followed.
Blueberry Lemon Bars
Ingredients
Crust
- 1 1/2 cups flour
- 3/4 cup cold butter, unsalted
- 3/4 teaspoon salt
- 1/3 cup powdered sugar
Filling
- 4 eggs
- 2 cups granulated sugar
- 1/4 cup flour
- 1/4 cup lemon juice
- 1 cupblueberries
Instructions
- Combine flour, salt & powdered sugar in a medium mixing bowl. Cut in butter with a fork or pastry blender until butter is incorporated and mixture is crumbly.
- Press firmly into greased 9x13 inch pan.
- Bake at 350 degrees for 18-20 minutes or until light golden brown. Remove from oven.
- In a separate bowl, whisk eggs.
- Add sugar/flour mixture and continue whisking.
- Add lemon juice and mix well.
- Pour over crust, then sprinkle blueberries evenly over lemon mixture.
- Bake for an additional 20-25 minutes or until top is just beginning to turn golden brown.
- Cool slightly and sprinkle with powdered sugar.
Nutrition Information:
Yield: 16 Serving Size: 1 gramsAmount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 120mgCarbohydrates: 38gFiber: 0gSugar: 27gProtein: 3g
Tonia says
This dessert screams SUMMER! It’s got all the right flavors!
Des @ Lifes Ambrosia says
Blueberry and lemon is one of my all time favorite combos. These look awesome!
Karen @ The Food Charlatan says
Lemon bars are literally my FAVORITE dessert but I have never added blueberries! That would be amazing! match made in heaven. I’ve never heard of Phil’s Eggs, but it sounds like an awesome company! I will have to check them out. Nobody wants hormone-y lemon bars 🙂
PS swimming lessons in a lake?? brutal! my kids would freak!
Latoya says
It’s good to get a fresh way of lokinog at it.
Krista says
I don’t know if I love how delicious the blueberries look or just the whole bar! I do know I want one!
Katerina @ Diethood says
This is the perfect summer dessert! AND the combination of blueberries and lemon is just amazing!!
Jess says
Lemon and blueberry is pretty much my favorite flavor combo, these look so delicious! I have to make these, and we have to go blueberry picking because there’s lots of summer to be had! Yay for swimming lessons, it’s great that they’re in! Have a fun weekend my friend!
Allie says
Mine were super runny when I took out of the oven but the top was slightly brown already. Is that normal? Do they just have to cool?
Cathy Trochelman says
Sorry to hear, they should have set once cooled.
LRV says
Salt is mentioned in Step 1 but no salt in Crust ingredients. ?
Cathy Trochelman says
Sorry, I will fix that, I used salted butter and didn’t add additional in the crust.
Laura at I Heart Naptime says
These bars look so delicious! Cannot wait to make them!
Kate says
These look delicious! I do not see a measurement for the salt.
Sue Brown says
hi there, all the way from Aussie Land. Could I use frozen blueberries? Btw this looks yummo. 🙂 Thanks.
Rachel says
These look absolutely amazing!!! Can’t wait to give them a try!
Cookin Canuck says
Blueberries and lemon – one of my favorite dessert combos. I’m picturing eating this on a picnic at a lake – preferably not during swim lessons. 🙂
Love Bakes Good Cakes says
My mouth is watering!! I love lemon bars – and that you put blueberries in them!! 😀
Deb says
Hi all the way from Tasmania,
just want to check if you use plain flour or self raising flour.
can not wait to try these
Melanie says
can you use granulated sugar in place of powdered sugar>
Christine @ myblissfulmess says
Oh my gosh these looks fabulous!!! This needs to happen in my kitchen for sure!
pam says
How much salt?
Lisa says
How much salt and 3/8 of powered sugar?
Nikki says
For the powdered sugar, I did 1/4 c then half of 1/4 cup. I didn’t use salted butter, I just added a pinch of Himalayan salt. They turned out wonderful. Second time I’ve made them, they’re always a huge hit.
Cathy Trochelman says
So happy to hear it!
Lorraine says
Do you use self raising or plain flour please
Cathy Trochelman says
Regular all purpose flour
Chris says
The filling is way too sweet, next time will reduce half of sugar. Other than this they turned out great. The crust is devine ♡
MJ says
I can’t wait to make these they look great! If I make them the day before serving his it best to keep them at room temp or refrigerated?
Rachael says
I really enjoyed this and so did everyone I served it to! Very easy to make, which is just what I like.
It would be great if the recipe mentioned what sort of texture/wetness you should have achieved by the time you’re taking it out of the oven–I was very unsure and in the end may have left it in a bit too long, although the end result was still very much a success.
As a final note, the first step says to combine the flour, salt, and powdered sugar in a bowl… but the ingredients list doesn’t mention salt, aside from salted butter. I left it out but it’d be great if the recipe could be amended to clarify one way or the other.
Juliana says
Absolutely delicious! Made them this evening and they turned out amazing. Crust shrank a little in the pan upon the initial bake which made me nervous as a new baker but it ended out working perfect in the end! My oven lead me to use the max times mentioned in this recipe for perfection. I’ll say powder sugaring, freezing and then refrigerating for the night made for an easier cut. Needless to say, my partner and I indulged while they were warm. Truly hard to resist!