Lemon Blueberry Bars
These Blueberry Bars feature a buttery lemon shortbread crust topped with a silky smooth blueberry filling and finished with a dusting of powdered sugar. Perfect for spring and summer baking, they're make-ahead friendly and freezer-friendly for up to 4 months.
Equipment
- 8-inch Square Baking Pan
- stand mixer or hand mixer
- medium saucepan
- fine-mesh strainer
- mixing bowls
- wire cooling rack
Ingredients
- 1/2 cup granulated sugar
- 2 tsp lemon zest
- 12 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups blueberries
- 3 large eggs
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1 pinch salt
- 3 tbsp fresh lemon juice
- 1/2 cup all-purpose flour
- 2 tbsp powdered sugar for serving
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and lightly grease.
- Beat together 1/2 cup sugar and 2 teaspoons lemon zest. Add softened butter and beat until creamy. Mix in vanilla extract, almond extract, and salt.
- Gradually mix in 1 1/2 cups flour until a soft dough forms.
- Press the dough evenly into the prepared pan and bake for 15 to 18 minutes until lightly golden and set.
- Place blueberries in a saucepan over medium heat. Crush as they soften and cook until juicy. Strain through a fine mesh sieve and measure 1/2 cup blueberry juice.
- In a large bowl, whisk together eggs, 1 cup sugar, 1 tablespoon lemon zest, and a pinch of salt.
- Whisk in the blueberry juice and lemon juice. Add 1/2 cup flour and whisk until smooth.
- Pour the filling over the warm crust. Reduce oven temperature to 325°F (163°C) and bake for 20 to 24 minutes until the center is set.
- Cool on a wire rack for 2 hours, then refrigerate for at least 2 additional hours.
- Slice into squares with a sharp knife and dust generously with powdered sugar just before serving.
Notes
Do not skip par-baking the crust or the bars may become soggy. Allow the bars to cool completely and chill for at least 2 hours before slicing. Frozen blueberries work perfectly and do not need to be thawed. Dust with powdered sugar immediately before serving for the best presentation.