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Tangy Blueberry Lemon Bars

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These tangy blueberry lemon bars feature a buttery shortbread crust with a zesty lemon filling and bursts of juicy blueberries, creating a perfect balance of fresh and comforting flavors.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • 2 teaspoons lemon zest
  • 1/3 cup (40g) all-purpose flour
  • 1 1/2 cups (225g) fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  3. Add the vanilla extract and mix briefly to combine.
  4. Gradually add 2 cups flour and salt; mix on low speed or fold in with a spatula until just combined. Dough should be slightly crumbly but hold together when pressed.
  5. Press the dough evenly into the bottom of the prepared pan.
  6. Bake the crust for 15-18 minutes until lightly golden around edges but still pale on top.
  7. While crust bakes, whisk together 1 cup granulated sugar and eggs in a medium bowl until smooth and slightly thickened, about 2 minutes.
  8. Add lemon juice and zest, whisk to combine.
  9. Sift in 1/3 cup flour and gently fold in to avoid lumps.
  10. Fold in blueberries gently to distribute evenly without breaking them.
  11. Pour the lemon-blueberry filling over the hot crust and spread gently with a spatula.
  12. Bake for 25-30 minutes until filling is set but slightly jiggly in the center.
  13. Remove from oven and cool completely on a wire rack, then chill in the fridge for at least 2 hours.
  14. Slice into bars using a sharp knife warmed under hot water and dried for clean edges.
  15. Serve chilled or at room temperature.

Notes

Chill the crust dough for 15 minutes before pressing into the pan if your kitchen is warm to prevent stickiness and create a flakier texture. Use room temperature eggs for a smooth filling. Fold blueberries gently to keep them intact. Warm and dry your knife between cuts for clean slices. If crust is too soft, bake a few more minutes next time. Use frozen blueberries without thawing to avoid watery filling.

Nutrition

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

Find it online: https://zorbmeal.com/tangy-blueberry-lemon-bars-recipe-easy-homemade-shortbread-crust-delight/