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Easy Lemon Blueberry Bars

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My recipe for Easy Lemon Blueberry Bars are the ultimate blueberry treat. A buttery biscuit bottom (which is really easy) to make topped with a gorgeous blueberry layer. This dessert celebrates the delicious flavor combo that is lemon and blueberries making them perfect for spring. Serve them warm with some ice cream or make ahead and serve with some tea for your next morning tea, either way, they’re a crowd pleaser and so incredibly easy to make!

Lemon Blueberries Bars - bars sitting stacked on top of each other
Lemon Blueberries Bars - close up shot of the top of bars

Why you have to make these Easy Lemon Blueberry Bars!

These are so easy to make. There are 10 easy ingredients and it comes together really quickly. Once it’s been put together, you bake and dust with sugar before slicing up and serving!

Lemon Blueberries Bars - sliced bars top down wide shot

What does it taste like?

There are many flavour combos in the dessert world that are a perfect match. Classics like peanut butter and chocolate come to mind. Blueberries and lemon are the flavour of spring! These sit on top of a buttery biscuit base making these simply irresistible!

Lemon Blueberries Bars - square image

The ingredients you’ll need to make Easy Lemon Blueberry Bars!

Lemon Blueberries Bars - ingredients image

All-purpose flour – also known as plain flour.

Lemons – Use fresh lemons! Long life lemon juice is an option but not a good one. Plus you need lemon zest for this recipe. It helps heighten the aromatic marriage of lemons and blueberries.

Caster sugar – also now as superfine sugar. You can also use granulated sugar which is a little courser.

Salt – I used fine salt. It helps elevate all the flavors.

Unsalted butter – make sure your butter is cold! It will help give the crumble a light texture.

Egg yolk – the egg yolk helps give the crumble a richer flavor and helps bring everything together.

Water – it’s important the water is cold. Add a couple ice cubes to the water and then use a tbsp measurement to get cold water. It helps keep the dough nice and chill and prevents it from warming up.

Blueberries – Depending on what season it is where you are, you can use fresh blueberries for this recipe or frozen ones. Frozen blueberries work great, are often just as fresh and are much cheaper than using fresh blueberries.

Corn starch – also known as corn flour will help thicken the blueberry filling so it can hold its shape. It’ll also mix with the blueberry juices as they burst from the blueberries while they’re cooking ad create almost a sauce like filling.

Powdered sugar – this is to dust on top. Optional, but adds curb appeal!

Making

Making Lemon Blueberry Bars is so easy!

Crumble

Lemon Blueberries Bars - Instructional image 01
  1. To the bowl of a food processor (see notes for handmade method) add the flour, lemon zest, sugar and salt and pulse 3-4 times to combine.
  2. Add the cold butter and pulse until pea sized butter pieces remain.
Lemon Blueberries Bars - Instructional image 02
  1. Next, add the water and pulse until dough pieces begin forming.

Blueberry Filling

Lemon Blueberries Bars - Instructional image 03
  1. Add the frozen blueberries, lemon juice, sugar and corn starch to a large mixing bowl and use a spoon to mix until the blueberries are coated with everything.

Assembly

Lemon Blueberries Bars - Instructional image 04
  1. Add 1/2 of the crumble into the bottom of the cake tin and use your hands to press firmly and evenly around the bottom.
  2. Next, add the blueberry mixture on top and spread evenly.
Lemon Blueberries Bars - Instructional image 05
  1. Then crumble the remaining dough mixture on top. Bake for 1 hour. Allow to cool for 20 minutes before serving.
  2. Dust with powdered sugar and slice into 9 squares once cooled.
Lemon Blueberries Bars - three bars stacked on top of each other

My Top Tips!

If making the recipe by hand

Run your hands under cold water and dry before crumbling the cold butter into the dry ingredients. This will lower the chances of softening the butter too much.

Storage

Blueberry Bars can be stored in an airtight container for up to three days.

Making the crumble by hand

To make the crumble by hand simply add the flour, lemon zest, sugar and salt into a large bowl and use a whisk to combine. Next, add the butter and work quickly to crumble into the dry ingredients until pea sized butter pieces remain. You can also do this using a wooden spoon. Then add the cold water and mix until dough pieces form.

Butter

Make sure the butter is straight out of the fridge. This helps ensure the butter doesn’t soften too much as it’s being mixed. It also results in a nice crumble and flaky biscuit base that is light in texture.

Blueberries

Depending on what season it is where you are, you can use fresh blueberries for this recipe or frozen ones. Frozen blueberries work great, are often just as fresh and are much cheaper than using fresh blueberries.

Gluten Free Option!

A lovely reader has said they made these using gluten free flour and added an extra egg yolk. They came out amazing!

Lemon Blueberries Bars - baked crumble on top of bars

Other Berry Recipes You Might Like!

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Blueberry Bars - thumbnail 24

Easy Lemon Blueberry Bars

These Easy LemonBlueberry Bars are the ultimate blueberry and lemon springtime dessert and are really easy to make!

Serves 9

4.7 from 15 votes
Print Recipe Pin Recipe
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 27kcal

Ingredients

Crumble

  • 2 1/2 cups / 375 g all-purpose flour
  • 1 lemon zested
  • 1 cup / 210 g caster sugar
  • 1/2 tsp salt
  • 1 cup / 250 g unsalted butter, chilled and cubed (see notes)
  • 1 egg yolk
  • 1 tbsp cold water

Blueberry Filling

  • 3 cups / 400 g frozen blueberries
  • 1/2 lemon, juiced
  • 2 tbsp caster sugar
  • 2 tbsp corn starch
  • Powdered sugar to dust

Learn How To Make it! [VIDEO]


Instructions

Crumble

  • Preheat your oven to 180C / 350F. Spray the bottom and sides of a square 9×9 inch (22cm) cake tin. Line the bottom and sides with baking paper leaving overhand on two sides. Set aside.
  • To the bowl of a food processor (see notes for handmade method) add the flour, lemon zest, sugar and salt and pulse 3-4 times to combine. Add the cold butter and pulse until pea sized butter pieces remain. Next, add the egg yolk and water. Pulse until dough pieces begin forming.

Blueberry Filling

  • Add the frozen blueberries, lemon juice, sugar and corn starch to a large mixing bowl and use a spoon to mix until the blueberries are coated with everything.

Assembly

  • Add 1/2 of the crumble into the bottom of the cake tin and use your hands to press firmly and evenly around the bottom. Add the blueberry mixture on top and spread evenly. Then crumble the remaining dough mixture on top. Bake for 1 hour. Allow to cool for 20 minutes before serving. Dust with powdered sugar and slice into 9 squares once cooled.

Notes

Storage
Blueberry Bars can be stored in an airtight container for up to three days.
Making the crumble by hand
To make the crumble by hand simply add the flour, lemon zest, sugar and salt into a large bowl and use a whisk to combine. Next, add the butter and work quickly to crumble into the dry ingredients until pea sized butter pieces remain. You can also do this using a wooden spoon. Then add the cold water and mix until dough pieces form.
Butter
Make sure the butter is straight out of the fridge. This helps ensure the butter doesn’t soften too much as it’s being mixed. It also results in a nice crumble and flaky biscuit base that is light in texture.
Blueberries
Depending on what season it is where you are, you can use fresh blueberries for this recipe or frozen ones. Frozen blueberries work great, are often just as fresh and are much cheaper than using fresh blueberries.

Nutrition

Calories : 27kcal
Carbonhydrates: 4g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 1g
Cholesterol: 22mg
Sodium: 131mg
Potassium : 31mg
Fiber: 1g
Sugar : 1g
Vitamin A: 33IU
Vitamin C: 10mg
Calcium: 8mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

12 comments

Marie De Sousa June 4, 2022 - 6:34 am

This recipe looks amazing and I’m wanting to bake it but in the ingredients it say 1 egg yoke and in the recipe it doesn’t say when to add it in I’m sure you will add it into the crumble but wanted to let you know to fix this error.
But will be definitely on my to bake list!!

Reply
Nick Makrides June 8, 2022 - 3:20 am

Thanks so much for letting me know Marie! Have fixed this! N x

Reply
Treasure V. August 13, 2022 - 8:36 am

5 stars
Made these last night with fresh blueberries and it turned out delightful. Next time however, I’ll save that other 1/2 lemons juice and mix it with the icing sugar to make a lemony glaze. 🍋 😉

Reply
Nick Makrides August 30, 2022 - 11:09 am

Thanks Treasure! Glad to hear you enjoyed these! N x

Reply
Irene May 21, 2023 - 11:17 am

Made these today (5/23) and because I used gf flour I added an extra egg yolk. It turned out beautifully! So delicious.

Reply
Nick Makrides June 24, 2023 - 3:14 am

That’s amazing Irene! Thanks for letting me know, I’ve added a note to the blog post! N x

Reply
J0my June 5, 2023 - 2:43 am

5 stars
Thank you for the recipe, I made this yesterday and there seems to be an error in the flour grams measurement, you have 1 cup as 150g, so 2.5 cups should be 375g not the 450g you have listed. I only found out when I used the listed 450g and the crumble would not come together, I had enough ingredients to redo it with the 375g and it came out perfectly. It was very nice and one to add to the collection 🙂

Reply
Nick Makrides June 7, 2023 - 9:56 am

Hi j0my! Apologies for that error and thanks for letting me know. I’ve gone in and made that change. Thanks again! N x

Reply
Heather July 31, 2023 - 2:07 pm

5 stars
I made this for a family party, and it was delicious! I always worry about lemon coming out as too prominent a flavor, but this was just perfect. I’ll make this again! I got so many compliments from family members that never try anything new. It was the first time my dessert got eaten among so many others. I loved how few ingredients there are and how quickly it came together. I was able to make it with my toddler running around!

Reply
Nick Makrides August 6, 2023 - 2:45 am

Yay! So glad to hear that Heather! N x

Reply
Kate March 18, 2024 - 12:13 pm

5 stars
Made these yesterday and took the remainder into the office today and they were a massive hit! So quick and easy and everything works exactly like in the video. A quick question though, is there anything you could use instead of the egg yolk?

Reply
Nick Makrides March 22, 2024 - 11:20 pm

So glad to hear that Kate! Hmm, unfortunately I can’t say because I never tested it with alternatives. Sorry!

Reply
4.67 from 15 votes (11 ratings without comment)

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