Fresh Blueberry Lemon Bars with Salted Shortbread Crust
These fresh blueberry lemon bars feature a buttery salted shortbread crust paired with a bright, tangy lemon filling bursting with fresh blueberries. Perfect for a quick, easy, and crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 1/2 cups (300g) granulated sugar
- 1/3 cup (45g) all-purpose flour
- 1 cup (240ml) freshly squeezed lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest (finely grated from 1–2 lemons)
- 1 cup (150g) fresh blueberries
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer. Add 1 teaspoon vanilla extract and mix briefly.
- Gradually add 2 cups all-purpose flour and 1/2 teaspoon fine sea salt to the butter mixture. Mix on low speed or fold with a spatula until just combined. The dough should be crumbly but hold together when pressed.
- Press the dough evenly into the bottom of a 9×13 inch baking pan, about 1/4 to 1/2 inch thick. Compact firmly using the bottom of a glass or fingers.
- Bake the crust for 18-20 minutes or until lightly golden around the edges. Remove from oven and let cool slightly.
- In a clean bowl, whisk together 3 large eggs and 1 1/2 cups granulated sugar until smooth and pale, about 2 minutes. Add 1/3 cup all-purpose flour and whisk until just combined.
- Stir in 1 cup freshly squeezed lemon juice and 1 tablespoon lemon zest. Gently fold in 1 cup fresh blueberries, taking care not to break them.
- Pour the filling over the warm crust, spreading evenly with a spatula. Bake for 25-30 minutes, or until the filling is set but slightly jiggly in the center.
- Remove from oven and let cool to room temperature on a rack. Chill the bars for at least 2 hours before slicing.
- Just before serving, dust with powdered sugar if desired.
Notes
If crust edges brown too quickly, tent pan with foil to prevent burning. Chill bars for at least 2 hours or overnight for best slicing and flavor. Use a microplane for zesting to avoid bitter pith. Frozen blueberries can be used if thawed and drained well. For gluten-free crust, substitute almond flour and add tapioca starch. For dairy-free, use solid coconut oil or vegan butter.
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 265
- Sugar: 22
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
Keywords: blueberry lemon bars, salted shortbread crust, lemon dessert, blueberry dessert, easy lemon bars, summer dessert, homemade bars