Blueberry Lemon Bars

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!

4.17 from 6 votes

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 255kcal

Author: Cathy Trochelman

Ingredients

Crust

1 1/2 cups flour
3/4 cup butter softened
3/4 teaspoon salt
1/3 cup powdered sugar

Filling

4 eggs
2 cups granulated sugar
1/4 cup all purpose flour
1/4 cup lemon juice
1 cup fresh blueberries

Instructions

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.
Grease a 9x13 inch baking pan with cooking spray or butter. Press the crust mixture firmly into the prepared pan.
Bake at 350°F for 18-20 minutes or until light golden brown. Remove from oven and set aside to cool.
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 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.

Notes

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.

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