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Tangy Blueberry Lemon Bars Recipe Easy Homemade Shortbread Crust

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These tangy blueberry lemon bars feature a buttery shortbread crust with a bright lemon filling and juicy blueberries, creating a perfect balance of sweet and tart in an easy-to-make dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 2 cups (250 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups fresh blueberries (frozen works too, thawed and drained)
  • 3 large eggs, room temperature
  • 1 ¼ cups (250 g) granulated sugar
  • ¼ cup (30 g) all-purpose flour
  • ⅓ cup (80 ml) fresh lemon juice (about 2 lemons, zest included)
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, combine 2 cups flour, ½ cup sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt. Add the cold, cubed butter.
  3. Cut the butter into the flour mixture using a pastry blender or fork until it resembles coarse crumbs with some pea-sized pieces.
  4. Press the mixture evenly into the bottom of the prepared baking pan. Use the back of a measuring cup to smooth it down firmly.
  5. Bake the crust for 18-20 minutes or until the edges are just starting to turn golden. The crust should be set but not browned all over.
  6. While the crust bakes, whisk together the eggs and 1 ¼ cups sugar until smooth and pale, about 2 minutes.
  7. Add ¼ cup flour, lemon juice, lemon zest, vanilla extract (if using), and a pinch of salt to the egg mixture. Mix until fully combined.
  8. Gently fold in the blueberries, being careful not to crush them. The filling should be thick but pourable.
  9. Pour the filling over the hot crust as soon as it comes out of the oven.
  10. Bake for another 25-30 minutes, or until the filling is mostly set but still has a slight jiggle in the center.
  11. Let the bars cool completely in the pan on a wire rack.
  12. Refrigerate for at least 2 hours to firm up before slicing.
  13. Cut into squares or rectangles, wiping your knife clean between cuts for neat edges.

Notes

Keep butter cold for the crust to avoid greasiness. Do not overmix the crust dough to maintain a crumbly texture. Use fresh lemon juice and zest for best flavor. Fold blueberries gently to keep them intact. Watch baking times carefully to avoid underbaking or overbaking. Chill bars fully before slicing for clean cuts. If filling bubbles and spills, place a baking sheet under the pan.

Nutrition

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

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