Blueberry Lemon Bars

5 from 1 vote

A bright mouthwatering blueberry lemon bars are a delightful dessert to have anytime of the day. A buttery lemon base with a luscious blueberry filling all topped with sweet butter crumb. These are easy bars perfect for any occasion.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Diet: Halal

Servings: Servings

Calories: 180kcal

Author: Amira

Ingredients

Filling

4 cups Blueberries
½ cup sugar
1 Tablespoon cornstarch
½ teaspoon cinnamon
1 lemon , juice and zest. Make sure to zest before juicing.

Base & Topping

3 cups all-purpose flour scoop and level method
1 teaspoon baking powder
¼ teaspoon salt
¼ cup granulated sugar
⅓ cup light brown sugar
¾ cup butter cold and cubed
1 lemon , juice and zest. Make sure to zest before juicing.
¼ cup cold water
2 teaspoons vanilla extract
1 large egg yolk

Instructions

Preheat oven to 375°F and prepare a 13x9 baking dish by spraying with a non-stick spray; make sure to spray the sides and corners well.
In a mixing bowl, toss the blueberry filling together and set aside.
In a large bowl, add in flour, baking powder, salt, granulated sugar and lemon zest. Mix to combine.
Using your fingers press and combine butter into flour mixture. You may also use a pastry cutter or even a food processor, if you wish. I find it just as easy to use my hands.
Once the butter is all incorporated, mix in the egg yolk,vanilla extract and brown sugar.
Pour in lemon juice and water. Mix the dough with hands or a wooden spoon until the dough is combined yet crumbly. You should be able to press the dough together between your fingertips and it mostly stays together.
Press two-thirds of the crust mixture into the bottom of the prepared baking dish. Use your fingertips to push the mixture together as well as pushing it into the corners and along all edges of the pan.
Set aside the reserved ⅓ of the dough.
Gently, pour in the blueberry mixture on top of the dough. Use a spoon to spread it out evenly.
Sprinkle the rest of crust mixture over the top of the blueberries. It will not completely cover all the blueberries.
Bake for 40 to 45 minutes at 375°F.
Blueberry lemon bars are done when the blueberries are bubbly and the top is golden brown.
Allow the bars to cool at least 30 minutes or until completely set. Room temperature is best, but they’ll smell so good you may not be able to wait.
Sprinkle powdered sugar on top if you wish.
Serving - serve blueberry lemon crumble bars right out of the oven or heat them up in the microwave and top with a scoop of vanilla ice cream or add a dollop of chantilly cream.

Notes

You can omit the cinnamon if you don’t care for this spice but it does add a warm earthy flavor.
Salted butter can be used, just take out the salt in the recipe.
You will need 2 lemons for this recipe. Be sure to zest the lemons before juicing. One lemon can be used for the filling and one for the base/topping.
We like the mix of the brown sugar with the granulated sugar in the crust, it gives it more flavor, however if you do not have light brown sugar on hand, you can use all granulated sugar in the crust.
If you use a metal baking pan, it may take longer than a glass baking dish to bake up. Check at 40 minutes and watch until golden brown.

Nutrition