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Tangy Blueberry Lemon Bars

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These tangy blueberry lemon bars feature a buttery shortbread base topped with a bright, flavorful blueberry lemon filling. They are quick, easy, and perfect for gatherings or a refreshing treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (300g) fresh blueberries
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the shortbread base: In a large bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add all-purpose flour and salt to the butter mixture. Mix on low speed until just combined and crumbly.
  4. Press the dough evenly into the prepared pan. Bake for 18-20 minutes until edges start to turn golden. Remove from oven and set aside.
  5. Prepare the blueberry lemon topping: In a medium bowl, whisk together eggs and granulated sugar until combined and slightly thickened.
  6. Add flour, fresh lemon juice, lemon zest, and vanilla extract. Whisk until smooth and no lumps remain.
  7. Fold in fresh blueberries gently to avoid breaking them.
  8. Pour the topping evenly over the warm shortbread crust and spread carefully.
  9. Bake again at 350°F (175°C) for 25-30 minutes until the filling is set but slightly jiggly in the center.
  10. Remove from oven and cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before slicing.
  11. Use the parchment overhang to lift the bars out and cut into squares or rectangles. Clean knife between cuts for neat edges.

Notes

If lemon juice is very tart, add a teaspoon of honey or maple syrup to the topping to mellow the bite. Avoid overbaking to keep the topping tender. Chilling the dough before pressing helps with handling. Use frozen blueberries thawed and drained if fresh are unavailable. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use plant-based butter substitute. Vegan version can be made with vegan margarine and flax egg.

Nutrition

Keywords: blueberry lemon bars, shortbread crust, tangy dessert, easy blueberry bars, lemon dessert, homemade bars, summer dessert

Find it online: https://evabakery.com/tangy-blueberry-lemon-bars-recipe-easy-homemade-shortbread-base/