Print

Easy Zesty Star-Spangled Blueberry Lemon Bars Recipe for Summer Fun

blueberry lemon bars - featured image
Print Recipe

These blueberry lemon bars feature a buttery shortbread crust with a zesty lemon custard and fresh blueberries, perfect for summer celebrations and easy to make.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cut into cubes
  • 2 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60ml) freshly squeezed lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 1 cup (150g) fresh blueberries
  • Pinch of salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, combine 1 cup flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add cold cubed butter and work into dry ingredients until mixture resembles coarse crumbs with some pea-sized bits.
  3. Press crust mixture evenly into the bottom of the prepared pan. Bake for 15-18 minutes until edges are just turning golden. Remove and let cool slightly.
  4. In a separate bowl, whisk together 2 eggs and 3/4 cup sugar until pale and slightly thickened, about 2 minutes.
  5. Add 1/4 cup flour, lemon zest, lemon juice, and a pinch of salt to the egg mixture. Whisk until smooth and combined.
  6. Gently fold in 1 cup fresh blueberries with a spatula, being careful not to crush them.
  7. Pour lemon-blueberry filling over the baked crust, spreading evenly. Bake for another 25-30 minutes until filling is set but slightly jiggly in the center.
  8. Remove from oven and let cool completely at room temperature, then chill in the fridge for at least 2 hours to set.
  9. Lift bars out using parchment overhang, dust with powdered sugar if desired, slice into squares, and serve.

Notes

Keep butter cold when making crust for best texture. Avoid white pith when zesting lemons. Fold blueberries gently to avoid crushing. Chill bars for at least 2 hours before slicing for clean cuts. Frozen blueberries can be used but should be thawed and drained first. Tent crust with foil if browning too fast.

Nutrition

Keywords: blueberry lemon bars, lemon bars, blueberry dessert, summer dessert, easy lemon bars, patriotic dessert, shortbread crust, lemon blueberry bars

Find it online: https://chrisfeasts.com/easy-zesty-star-spangled-blueberry-lemon-bars-recipe-for-summer-fun/