Lemon Blueberry Bars are the perfect union of tangy citrus and juicy berries, layered over a buttery shortbread crust that crumbles just right. Each bite is a burst of zesty brightness and sweet richness that tastes like summer sunshine on a plate. Whether you’re making them for a brunch, dessert table, or just a cozy weekend treat, these bars are easy to love and even easier to make.

The contrast of textures is what makes these bars so addictive—smooth and creamy lemon filling, pockets of soft baked blueberries, and a lightly crisp bottom crust. They’re simple but elegant, bright but indulgent, and a must-have for lemon dessert lovers.

What Kind of Blueberries Should I Use?

Both fresh and frozen blueberries work well in this recipe. If using frozen, don’t thaw them beforehand—just toss them in straight from the freezer to avoid excess moisture in the filling. Wild blueberries are smaller and pack a more concentrated flavor, while cultivated ones give a juicier burst.

Ingredients for the Lemon Blueberry Bars

All-purpose flour – Forms the sturdy base of the shortbread crust. It’s essential for that crisp, buttery texture.

Unsalted butter – Gives richness to the crust. Cold butter cut into the flour creates a crumbly, tender bite.

Granulated sugar – Used in both the crust and lemon filling for sweetness and balance against the tart lemon.

Lemon zest & juice – The star flavor. Zest adds fragrant oils, while juice brings tart brightness.

Eggs – Help thicken the lemon layer into a custard-like consistency once baked.

Blueberries – Bring sweet juiciness and a pop of color. They balance the tart lemon beautifully.

Vanilla extract – Adds warmth and depth to the lemon filling.

Salt – Just a pinch enhances all the other flavors without being noticeable.

How To Make the Lemon Blueberry Bars

Step 1: Prepare the Shortbread Crust

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. In a medium bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.

Step 2: Bake the Crust

Place the pan in the preheated oven and bake the crust for 18–20 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

Step 3: Make the Lemon Filling

In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth. Add the flour and whisk again until fully incorporated and no lumps remain.

Step 4: Add Blueberries

Gently fold in the blueberries—fresh or frozen—into the lemon filling. Pour the mixture over the slightly cooled crust and spread evenly.

Step 5: Bake Until Set

Return the pan to the oven and bake for 25–30 minutes, or until the center is set and no longer jiggly. The edges should be lightly golden. Cool the bars completely at room temperature, then refrigerate for at least 2 hours for clean slicing.

Step 6: Slice and Serve

Once chilled, use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles and dust with powdered sugar just before serving for a beautiful finish.

How to Serve and Store Lemon Blueberry Bars

Lemon Blueberry Bars are best served chilled, making them a perfect refreshing treat for warmer months. For a clean presentation, slice them using a sharp knife wiped clean between cuts. A light dusting of powdered sugar just before serving adds that final touch of elegance.

To store, keep the bars in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully—just wrap them individually and store in a freezer-safe container for up to 2 months. Let thaw in the fridge overnight before serving.

Frequently Asked Questions

How do I keep the crust from getting soggy?

Pre-baking the crust before adding the lemon filling is key. It forms a barrier that keeps the base crisp even after adding the moist filling.

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice works in a pinch, fresh lemon juice (especially paired with zest) gives a much brighter and more natural flavor.

What’s the best way to get clean slices?

Chill the bars thoroughly before slicing, and use a sharp knife wiped clean between cuts. You can even warm the knife slightly for super clean edges.

Can I use another berry instead of blueberries?

Absolutely. Raspberries or blackberries are great alternatives. Just be mindful of moisture levels—some berries release more juice and may affect the set of the filling.

Do I need to refrigerate these bars?

Yes, refrigerating helps them set properly and enhances their flavor. They also hold their shape much better when chilled.

Are these bars gluten-free?

Not as written, but you can substitute the all-purpose flour with a 1:1 gluten-free flour blend to make them gluten-free-friendly.

Want More Dessert Bar Ideas?

If these Lemon Blueberry Bars have you craving more sweet and tangy combinations, you’re in for a treat with these favorites from Life with Jam:

Lemon Raspberry Swirl Cheesecake Cups – Creamy and fruity with beautiful raspberry ribbons.
Blueberry Lemon Dutch Baby – A puffed skillet pancake bursting with lemony berries.
Caramel Cheesecake Cookies – Like a bar in cookie form, rich and gooey.
Condensed Milk Snow Cookies – Light and sweet with melt-in-your-mouth texture.
Brown Sugar Maple Cookies – Cozy flavor packed into soft cookies.

These treats each bring their own unique twist but all deliver on that satisfying, homemade dessert vibe.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how your Lemon Blueberry Bars turned out. Did you go heavy on the zest? Use wild blueberries? Maybe add a glaze or try another crust?

I love hearing your baking twists and seeing how you personalize each recipe. Got questions? Drop them below—we’re all about sharing tips and tricks.

For even more fruity dessert ideas, follow along on my Pinterest: Life with Jam.