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    Desserts » Blueberry Lemon Bars

    Blueberry Lemon Bars

    Published: Jul 29, 2016 · Modified: Oct 21, 2017 by Cathy Trochelman · 26 Comments

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    I've partnered with Phil's Fresh Eggs to bring you this delicious recipe, but as always, all ideas and opinions are my own!

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

    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.

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

    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.....

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

    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.

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

    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.

    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!!! Unless you count the blueberries. Or the fact that I made them with Phil's {Cage Free} Fresh Eggs. I love the fact that Phil’s Fresh Eggs are produced in a cage-free facility where the hens are allowed freedoms that caged birds never experience. And I love the fact that Phil’s never uses any animal proteins, drugs, hormones, antibiotics or genetically modified (GMO) corn. The end result is simple: happier chickens and better tasting eggs! Which, of course, means better tasting lemon bars.

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

    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.

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

    4.17 from 6 votes
    Print

    Blueberry Lemon Bars

    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 12 -16
    Author Cathy Trochelman

    Ingredients

    • Crust:
    • 1½ c. flour
    • ¾ c. cold butter salted
    • ⅜ c. powdered sugar
    • Filling:
    • 4 eggs
    • 2 c. granulated sugar + ¼ c. flour
    • ¼ c. lemon juice
    • 1 c. blueberries

    Instructions

    1. 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.
    2. Press firmly into greased 9x13 inch pan.
    3. Bake at 350 degrees for 18-20 minutes or until light golden brown. Remove from oven.
    4. In a separate bowl, whisk eggs.
    5. Add sugar/flour mixture and continue whisking.
    6. Add lemon juice and mix well.
    7. Pour over crust, then sprinkle blueberries evenly over lemon mixture.
    8. Bake for an additional 20-25 minutes or until top is just beginning to turn golden brown.
    9. Cool slightly and sprinkle with powdered sugar.

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

    Previous Post: « Strawberry Mango Sangria
    Next Post: Strawberry Cucumber Salad »

    Reader Interactions

    Comments

    1. Tonia

      July 29, 2016 at 10:26 am

      This dessert screams SUMMER! It's got all the right flavors!

      Reply
    2. Des @ Lifes Ambrosia

      July 29, 2016 at 2:50 pm

      Blueberry and lemon is one of my all time favorite combos. These look awesome!

      Reply
    3. Karen @ The Food Charlatan

      July 29, 2016 at 3:13 pm

      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!

      Reply
      • Latoya

        March 08, 2017 at 12:35 pm

        It's good to get a fresh way of lokinog at it.

        Reply
    4. Krista

      July 29, 2016 at 5:24 pm

      I don't know if I love how delicious the blueberries look or just the whole bar! I do know I want one!

      Reply
    5. Katerina @ Diethood

      July 29, 2016 at 10:57 pm

      This is the perfect summer dessert! AND the combination of blueberries and lemon is just amazing!!

      Reply
    6. Jess

      July 30, 2016 at 5:22 am

      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!

      Reply
    7. Laura at I Heart Naptime

      July 30, 2016 at 5:19 pm

      These bars look so delicious! Cannot wait to make them!

      Reply
    8. Kate

      July 30, 2016 at 7:05 pm

      These look delicious! I do not see a measurement for the salt.

      Reply
    9. Sue Brown

      July 30, 2016 at 8:55 pm

      5 stars
      hi there, all the way from Aussie Land. Could I use frozen blueberries? Btw this looks yummo. 🙂 Thanks.

      Reply
    10. Rachel

      July 30, 2016 at 9:20 pm

      These look absolutely amazing!!! Can't wait to give them a try!

      Reply
    11. Cookin Canuck

      July 30, 2016 at 10:37 pm

      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. 🙂

      Reply
    12. Love Bakes Good Cakes

      August 02, 2016 at 10:57 am

      My mouth is watering!! I love lemon bars - and that you put blueberries in them!! 😀

      Reply
    13. Deb

      August 02, 2016 at 2:31 pm

      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

      Reply
    14. Melanie

      August 19, 2016 at 11:07 pm

      can you use granulated sugar in place of powdered sugar>

      Reply
    15. Christine @ myblissfulmess

      April 29, 2017 at 10:58 am

      Oh my gosh these looks fabulous!!! This needs to happen in my kitchen for sure!

      Reply
    16. pam

      June 01, 2017 at 12:57 am

      1 star
      How much salt?

      Reply
    17. Lisa

      February 25, 2018 at 3:50 pm

      How much salt and 3/8 of powered sugar?

      Reply
      • Nikki

        May 28, 2018 at 5:34 pm

        5 stars
        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.

        Reply
        • Cathy Trochelman

          May 30, 2018 at 3:40 pm

          So happy to hear it!

          Reply
    18. Kathy H

      March 05, 2018 at 12:50 pm

      These look really good, sad that you don't take time to answer questions tho. Kind of an important part of having a food blog.

      Reply
    19. Lorraine

      March 06, 2018 at 7:05 am

      Do you use self raising or plain flour please

      Reply
    20. Chris

      August 18, 2018 at 4:02 pm

      4 stars
      The filling is way too sweet, next time will reduce half of sugar. Other than this they turned out great. The crust is devine ♡

      Reply
    21. MJ

      April 20, 2019 at 8:49 pm

      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?

      Reply
    22. Rachael

      June 10, 2019 at 9:20 am

      5 stars
      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.

      Reply
    23. Juliana

      March 22, 2021 at 11:11 pm

      5 stars
      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!

      Reply

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