Easy Lemon Blueberry Bars

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!

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!

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!

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

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

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.

3. Next, add the water and pulse until dough pieces begin forming.

Blueberry Filling

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

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.

3. Then crumble the remaining dough mixture on top. Bake for 1 hour. Allow to cool for 20 minutes before serving.
4. Dust with powdered sugar and slice into 9 squares once cooled.

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!

Other Berry Recipes You Might Like!

• Blueberry And Lime Cheesecake
• Raspberry Swirl Cheesecake
• Straberry And Pretzel Tart

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!

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

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Calories: 27kcal

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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

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Learn How To Make it! [VIDEO]

https://youtu.be/7iLTRmq4sog

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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

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