Home > Easy Lemon Blueberry Bars
Lemon Blueberries Bars - bars sitting stacked on top of each other

These 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 - 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.

Lemon Blueberries Bars - baked crumble on top of bars

Other Berry Recipes You Might Like!

Blueberry & Lime Cheesecake

Raspberry Swirl Cheesecake

Strawberry And Pretzel Tart

Strawberry And Pretzel Tart

Slice of Strawberry And Pretzel tart

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Make sure you leave a comment down bellow if you try this recipe, or just say hello! I’d love to hear from you! I’ll see you all on the following recipe!

N x

Lemon Blueberries Bars - Pinterest image

Lemon Blueberries Bars - bars on top of a plate from above

Easy Lemon Blueberry Bars

Serves 9

5 from 1 vote
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Dessert
Cuisine: American

Ingredients

Crumble

  • 2 1/2 cups - 450g all-purpose flour
  • 1 lemon zested
  • 1 cup - 210g caster sugar
  • 1/2 tsp salt
  • 1 cup - 250g unsalted butter chilled and cubed (see notes)
  • 1 egg yolk
  • 1 tbsp cold water

Blueberry Filling

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


Instructions

Crumble

  • Preheat your oven to 180C / 350F. Spray the bottom and sides of a square 9x9 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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2 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

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