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Lemon Blueberry Bars are basically a lemon brownie that leans on the cakey side with fresh blueberry swirls and topped with a crinkly lemon icing. This dessert doesn’t require a lot of ingredients. The hardest part is making the blueberry reduction (which isn’t hard at all). It’s very similar to making cranberry sauce if you’ve ever done that. Just add blueberries (fresh or frozen) to a medium saucepan and add sugar and lemon juice and reduce over medium heat, smashing the blueberries to create a thick sauce. Running the reduction through a mesh strainer is key to getting a smooth blueberry sauce. Be sure to press those blueberries down and get every last drop of sauce. Discard the pulp left behind in the strainer.
The batter consists of salted butter, sugar, lemon zest, lemon juice, eggs, flour, baking powder and kosher salt. You’ll need two lemons to render enough juice and zest. You can get away with one really large lemon, but why take your chances? Just grab two. If you’ve never zested a lemon, be sure to only use the zester on the bright yellow part of the skin. Don’t get into the white skin or it gets bitter. Be sure to zest your lemons first before juicing.
You lemon bars can bake these bars in either an 8×8 or 9×9 pan. Just be sure to line either with parchment paper. The 8×8 pan will produce a thicker bar. The recipe is based on a 9×9 pan. If using an 8×8 pan, increase bake time by 5 minutes and be sure to do the toothpick test.
Be sure to check out more dessert recipes while you’re here!
Lemon Blueberry Bars
Ingredients
- 1 1/3 c sugar
- 11 tbsp salted butter softened
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 2 eggs
- 2 c flour
- 1/2 tsp baking powder rounded
- 1/2 tsp kosher salt
Blueberry Topping
- 2 c blueberries fresh or frozen
- 1/4 c sugar
- 1 tbsp lemon juice
Lemon Glaze
- 3/4 c powdered sugar
- 2 tbsp lemon juice
- pinch lemon zest
Instructions
- In a medium saucepan over medium heat add blueberries, sugar and lemon juice. Cook for 15 minutes until blueberries have cooked down into a sauce. Smash blueberries with a wooden spoon and stir often.
- Run the blueberry reduction through a mesh strainer. Save the sauce and discard the pulp.
- To a mixer or using a hand mixer blend butter and sugar until fluffy, about 2 minutes.
- Add eggs and lemon juice and mix until well incorporated.
- Mix in the flour and baking powder a little at a time on low. Mix until combined.
- Add to a parchment lined 8x8 or 9x9 pan. Spread out.
- Top with the blueberry sauce and swirl into the batter.
- Bake at 350 for 25 minutes on the middle rack.
- Cool for one hour.
- Mix the icing together and pour over the cooled bars.
- Cut into 16 squares with a sharp knife.
- They taste better the longer they sit. I prefer them the next day. Store in an air tight container.