Thick Blueberry Lemon Bars Recipe
I absolutely love this recipe because it’s the perfect blend of sweet blueberries and zesty lemon, creating a flavor explosion that’ll make any dessert lover swoon. Plus, the crumbly butter crust with a dusting of confectioners’ sugar gives these bars a touch of indulgence that’s totally worth the buzz on my Instagram feed!
My Thick Blueberry Lemon Bars burst with flavor. They are sweet, luscious mixes of 1 cup fresh blueberries, 1/2 cup fresh lemon juice, and 2 tablespoons lemon zest.
Blueberries and lemon juice are great friends. However, my favorite part of these bars is the buttery, tender crust.
You heard me right: Bars can have a crust, and a good one makes all the difference.
Ingredients
Flour for all purposes: Gives form; a source of carbs.
Sugar in granulated form: Contributes to sweetness; bolsters flavors.
Juice squeezed from lemons: Supplies sharp flavor; outstanding source of ascorbic acid.
Blueberries, fresh: Provide sweetness in its natural state; are a powerful source of antioxidants.
Butter that has not been salted: Delivers richness; adds to the texture.
Lemon peel: Strengthens lemon flavor; aromatic oils.
Ingredient Quantities
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1 cup fresh blueberries
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup all-purpose flour
- Confectioners’ sugar for dusting (optional)
Instructions
1. Set your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by lining it with parchment paper; it’s best if you allow some of the paper to hang over the sides, so you can easily lift the baked brownies out of the pan.
2. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Whisk together until well blended.
3. The cubed, chilled butter is to be added to the flour mixture. A pastry cutter or the fingers will do quite well for blending until the result resembles a coarse meal or is just a step away from becoming flour again.
4. Evenly press the mixture into the bottom of the baking pan that has been prepared to form the crust. Bake for 15-20 minutes or until it is a light golden color and has a slight rise.
5. As the crust bakes, make the filling. In a medium bowl, combine 2 large eggs and 1 cup of granulated sugar, whisking until smooth.
6. Combine the lemon juice and lemon zest, and mix them until they are well integrated.
7. The lemon mixture needs 1/4 cup of flour added to it, which should then be whisked until smooth and free from any lumps.
8. After baking the crust, distribute the blueberries evenly across the crust that is warm.
9. Ensure the blueberries are evenly covered by pouring the lemon filling over them.
10. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set. Let it cool completely, and then dust with confectioners’ sugar before cutting it into bars.
Equipment Needed
1. Oven
2. 8×8 inch baking pan
3. Parchment paper
4. Medium mixing bowls (2)
5. Measuring cups and spoons
6. Whisk
7. Pastry cutter or fork
8. Zester or grater
9. Knife (for zesting and slicing)
10. Spatula or spoon (for pressing crust and spreading)
11. Cooling rack
FAQ
- Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Just make sure to thaw and drain them well to prevent extra moisture in the bars.
- What can I use instead of unsalted butter?Use salted butter but decrease or omit the 1/4 teaspoon of salt in the crust to keep the taste in balance.
- How do I know when the bars are done baking?The center should be set and slightly golden on the edges. A toothpick inserted into the center should come out mostly clean.
- Can I make these bars gluten-free?Indeed, replace the all-purpose flour with a gluten-free flour blend that is a 1:1 substitution for all-purpose flour.
- How should I store leftover blueberry lemon bars?Keep them in an airtight container in the fridge for as long as 5 days.
- Can I make the bars ahead of time?They really do taste better the next day as the flavors meld together. Just ensure they are kept refrigerated.
- What can I use instead of fresh lemon juice?Bottled lemon juice is an option, but it does not compare in taste to lemon juice from fresh fruit.
Substitutions and Variations
1 cup all-purpose flour can be replaced with 1 cup whole wheat flour for a nuttier flavor in baked goods, or use 1 cup almond flour for a gluten-free option.
1/2 cup unsalted butter can be replaced with 1/2 cup coconut oil for a dairy-free alternative, or use 1/2 cup of vegan butter.
1 cup fresh blueberries can be replaced with 1 cup frozen blueberries (not thawed) or 1 cup of raspberries for something different.
1/2 cup freshly squeezed lemon juice can be substituted with 1/2 cup lime juice for a different citrus flavor, or use 1/2 cup orange juice for a milder, sweeter citrus taste.
Substituting 1 cup coconut sugar or 3/4 cup honey for 1 cup granulated sugar will give your baked goods a deeper flavor.
Pro Tips
1. Chill the Butter Properly: Ensure the butter is very cold before incorporating it into the flour mixture. This helps create a flaky crust and prevents it from becoming too dense. You can even pop it in the freezer for a few minutes before cutting it into cubes.
2. Zest the Lemons First: Zest your lemons before juicing them to make the process easier. Use a microplane grater for fine zest and avoid the white pith, which can be bitter.
3. Blueberry Coating Tip: To prevent blueberries from sinking to the bottom, toss them lightly in a little flour before adding them to the crust. This helps them to distribute more evenly.
4. Oven Temperature Accuracy: Use an oven thermometer to ensure your oven is at the correct temperature. Even slight variations can affect baking times and the final texture of your bars.
5. Cooling is Key: Allow the bars to cool completely before cutting, as this helps the filling set properly. You can speed up the process by placing the pan in the refrigerator once it’s at room temperature. This also makes for cleaner cuts when serving.
Thick Blueberry Lemon Bars Recipe
My favorite Thick Blueberry Lemon Bars Recipe
Equipment Needed:
1. Oven
2. 8×8 inch baking pan
3. Parchment paper
4. Medium mixing bowls (2)
5. Measuring cups and spoons
6. Whisk
7. Pastry cutter or fork
8. Zester or grater
9. Knife (for zesting and slicing)
10. Spatula or spoon (for pressing crust and spreading)
11. Cooling rack
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1 cup fresh blueberries
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup all-purpose flour
- Confectioners’ sugar for dusting (optional)
Instructions:
1. Set your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by lining it with parchment paper; it’s best if you allow some of the paper to hang over the sides, so you can easily lift the baked brownies out of the pan.
2. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Whisk together until well blended.
3. The cubed, chilled butter is to be added to the flour mixture. A pastry cutter or the fingers will do quite well for blending until the result resembles a coarse meal or is just a step away from becoming flour again.
4. Evenly press the mixture into the bottom of the baking pan that has been prepared to form the crust. Bake for 15-20 minutes or until it is a light golden color and has a slight rise.
5. As the crust bakes, make the filling. In a medium bowl, combine 2 large eggs and 1 cup of granulated sugar, whisking until smooth.
6. Combine the lemon juice and lemon zest, and mix them until they are well integrated.
7. The lemon mixture needs 1/4 cup of flour added to it, which should then be whisked until smooth and free from any lumps.
8. After baking the crust, distribute the blueberries evenly across the crust that is warm.
9. Ensure the blueberries are evenly covered by pouring the lemon filling over them.
10. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set. Let it cool completely, and then dust with confectioners’ sugar before cutting it into bars.