Lemon Blueberry Bars
Bursting with vibrant citrus flavor and the sweet juiciness of blueberries, these Lemon Blueberry Bars are the ultimate dessert for any occasion. Featuring a buttery shortbread crust as the base, this recipe combines bright lemon zest and juice with a luscious, tangy custard filling, perfectly complemented by fresh or frozen blueberries scattered throughout. The dessert is effortlessly elegant yet simple to make, requiring just 20 minutes of prep time before baking to golden perfection. Finished with a light dusting of powdered sugar, these bars are an irresistible blend of tart and sweet, with a delightful contrast in textures. Whether served as an everyday treat or a standout addition to your dessert table, these lemon blueberry bars are sure to be a crowd-pleaser. Perfect for spring gatherings or summer picnics!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 3 whole Lemons (zested and juiced)
- 3 whole Eggs
- 150 grams Blueberries (fresh or frozen)
- 50 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9x9-inch (23x23 cm) square baking pan. Line the pan with parchment paper, leaving an overhang for easy removal later.
In a medium bowl, cream together 170 grams of unsalted butter (softened), 50 grams of granulated sugar, and a pinch of salt until light and fluffy.
Slowly mix in 200 grams of all-purpose flour until the mixture forms a soft dough.
Press the dough evenly into the prepared baking pan to form the shortbread crust. Use the back of a spoon or your fingers to ensure an even layer.
Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.
While the crust is baking, whisk together the remaining 150 grams of granulated sugar, 3 whole eggs, the zest of 2 lemons, and the juice of 3 lemons in a large bowl.
Gently fold 50 grams of all-purpose flour into the lemon mixture until smooth and well incorporated.
Sprinkle 150 grams of blueberries evenly over the baked crust.
Pour the lemon filling mixture over the blueberries and crust, ensuring the filling spreads evenly to the edges of the pan.
Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
Remove the pan from the oven and allow the bars to cool completely at room temperature. Then, transfer to the refrigerator for 1-2 hours to finish setting.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Dust the top with powdered sugar for a decorative touch.
Slice into 12 squares or bars and serve. Enjoy your tangy and sweet Lemon Blueberry Bars!
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 479.7 g | 174% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 269.0 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 209 mg | 16% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
