Lemon Blueberry Bars

If you love Lemon Bars you are going to absolutely love these Lemon Blueberry bars. Each bite contains an explosion of tastes and textures- it’s tart, sweet, buttery and crumbly thanks to the simple graham cracker crumb base, smooth, and creamy all at the same time – it will waken up your taste buds and send them into overdrive. The blueberries sort of burst in your mouth - they really make this a delicious blueberry dessert you won’t be able to get enough of. You also won’t be able to stop making them because they are that easy and require only 7 ingredients - ones that I bet you already have in your pantry or fridge! No need to pull out the mixer for these beauties. All you need is a bowl and whisk. So easy to make and so irrisistible - they will brighten any day and mood!

Ingredients Needed for our Lemon Blueberry Bars

• Graham cracker crumbs - I have a short crust version for you below in case you prefer a shortbread crust
• Unsalted butter - for the crust
• Sugar - just a touch for the crust (optional)
• Fresh Lemon Juice & Lemon Zest - freshly squeezed lemon juice and freshly zested is key to get the best lemon flavours
• Egg yolks - you will need 2 - they will help with that creamy texture but also for structure
• Sweetened condensed milk - this is a must for this recipe - adds sweetness to the filling and also makes the filling super creamy
• Fresh Blueberries (frozen can work too, but will need to be thawed and thoroughly patted dry - and will likely bleed into the batter more)
  
  

How To Make this Lemon Blueberry Bars Recipe:

• Preheat reheating oven to 350°F and grease or line baking dish with parchment paper
• Make the crust - combine graham cracker crumbs with the rest of the ingredients then press into bottom of pan and bake 10 min then allow to cool while making the filling
• Make the filling- Whisk together the filling ingredients until smooth and thickened
• Fold in the berries
• Pour filling into pan over crust and bake until set
• Cool on rack until room temperature then chill in the fridge to set completely - approx 1 hour PRO TIP: Allowing the bars to cool to room temperature keeps the filling from splitting when you put it in the fridge
  
  

Can I Use Other Fruit in this Lemon Raspberry Bar Recipe?

Yes! You do not only have to use blueberries. You can substitute them with blueberries, raspberries, blackberries, or diced strawberries. Or, if you aren’t a fan of fruit in your dessert, you can always omit it too!We prefer to use blueberries in these, but here are a few other favorites:

• raspberries
• blackberries
• strawberries
• peaches
• plain
  
  

For a Shortbread Crust Option

Some who make these bars prefer a shortbread crust similar to the one typical to lemon bars. This takes little longer to make but if you prefer it to a graham cracker crust here is a great short crust base for these tasty lemon blueberry bars. Here is what you will need:

• 1¼ cup all purpose flour
• ¼ cup powdered sugar
• ¼ cup granulated sugar
• pinch of salt
• 10 tablespoons cold unsalted butter, cubed
• ½ teaspoon vanilla extract
• 1 tsp lemon zest (optional)
  
  

Here are the simple instructions:

1. In the bowl of a food processor fitted with a metal blade add the flour, the lemon zest, both sugars and salt and pulse to combine.
2. Add the butter and vanilla and pulse until ingredients are evenly combined and the mixture is crumbly and dough comes together
3. Empty out the dough from the food processor into the prepared pan and gently press the dough into it and bake for 15- 20 minutes until lightly browned around the edges.
   
   

Tips, Storage & Freezing:

• AIR BUBBLES ON TOP OF BAKED LEMON BLUEBERRY BARS: If you get tiny air bubbles on top of the baked lemon bars - don’t stress they are completely normal. It’s the air from the mixture rising to the surface. They come from the air of the beaten eggs. They rise to the surface when the eggs cook in the filling. Regardless, the lemon bars taste the same and after dusting them with confectioners’ sugar the bubbles won’t be visible. You can try to gently whisk or stir the eggs and filling trying to reduce the amount of air incorporated but its one of those things that if you don’t beat them enough your eggs won’t be incorporated enough and you definitely don’t want that.
• WHAT PAN IS BEST FOR BAKING LEMON BLUEBERRY BARS?: I have heard that using metal pans lends a bit of metallic flavour to the lemon filling in the bars. That makes sense because acidic things do affect food cooked in reactive cookware but I really didn’t notice it when I used my coated metal pan. Lining the pan with parchment paper definitely will help if you only have a metal pan to use otherwise you can use a glass baking dish or a ceramic one as well.
• HOW TO STORE LEMON BLUEBERRY BARS: Cover and store leftover lemon bars in the refrigerator for up to 1 week
• CAN I FREEZE THESE LEMON BLUEBERRY BARS?: Lemon Bars are freezer-friendly: Once they are cooled, place cut bars in a single layer in a tray and freeze for 1 hour. Then cover each bar individually tightly with aluminum foil or plastic freezer wrap. Place into a large bag or freezer container to freeze. Freeze for up to three months. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Sprinkle with Confectioners’ sugar before serving, if desired.
• CAN I MAKE THESE BARS INTO A LEMON CURD TART?: Absolutely you can. You can easily make these in a 9 inch round tart pan with a removable bottom. Same baking time same measurements just in tart form.
• CAN I MAKE A LARGER BATCH OF THESE LEMON BARS?: This recipe can easily be doubled and made in a 9x13 pan
  
  

More Delicious Lemon and Blueberry Recipes You Need to Make

• Lemon Bundt Cake
• Lemon Poppy Seed Loaf
• Easy Creamy Lemon Possets
• Blueberry Lemon Loaf Cake
• Blueberry Lavender Muffins
• Bakery Style Blueberry Streusel Muffins
• Lemon Blueberry Crunch Pie