Lemon Blueberry Bars

On the menu tonight, for dessert – Lemon Blueberry Bars! Yesterday, I made Chicken Parmesan. It made me think of my trip to Italy a few years ago. One of the places we went was Capri and one of the things it is known for are the lemons. I swear that I saw lemons as big as my head while we were there. I had never seen anything like it. It inspired me to make something lemony for dessert and I landed on lemon blueberry bars.

The chilled lemony goodness is perfect for a summer snack or dessert. They have a delicious shortbread crust and the lemon blueberry top is tart and sweet at the same time. The next time you need bring a dessert to a potluck or your next cookout, make these lemon blueberry bars.

Lemon Blueberry Bars

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By Patrick Serves: 8
Prep Time: 15 minutes Cooking Time: 50-60 minutes Total Time: 1hr 15 minutes

Lemon Blueberry Bars


  • Shortbread Crust
  • • 1/2 cup butter
  • • 1/4 cup granulated sugar
  • • 1/4 teaspoons salt
  • • 1 teaspoons vanilla extract
  • • 17 tablespoons all-purpose flour (1 cup + 1 tablespoon)
  • Filling
  • • 3 eggs
  • • 1 cup granulated sugar
  • • 4 tablespoons flour
  • • 1/2 cup lemon juice (need about 3 lemons)
  • • 1/2 – 1 cup fresh blueberries
  • • Powdered sugar to dust the bars



Shortbread Base


• Preheat the oven to 335° and line the 9×9 pan with parchment paper


• In a mixing bowl, melt the butter by microwaving for 60-90 seconds


• Add the sugar, salt, and vanilla extract to the butter and whisk until the sugar has dissolved


• Sift in flour and whisk until the mixture becomes thick and looks like cookie dough


• Add the dough into the pan and using your hands or a rubber spatula, pat down the dough to an even thickness into the parchment paper. Brush down the sides so the sides don’t stick up


• Bake for 20-25 minutes, until shortbread is set




• While the shortbread is in the oven, whisk 3 eggs in a bowl


• Add sugar, flour, and lemon juice making sure to whisk each one in fully before adding the next


• Add blueberries and mix all together


Make the Lemon Bar


• When the crust is done, poke holes all over the surface with a fork


• Pour the filling on top of the crust and make sure the blueberries are spread evenly


• Bake again for 25-30 minutes, or until the middle of the lemon bar is set and doesn’t move when you gently shake the pan


• Cool at room temperature for at least an hour, until it’s completely cooled, then cool it in the fridge for at least 2 hours


• Before serving, dust the lemon bars with powered sugar

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