blueberry lemon bars

These thick and soft lemon blueberry blondies are the ultimate summer dessert! These dairy-free lemon bars are easy to make without a mixer and each one is bursting with juicy blueberries. With a drizzle of sweet lemon icing on top, everyone is sure to love these blueberry blondies!

Lemon Blueberry Blondies

sugar

lemon

salted vegan butter, melted (*or normal butter)

vanilla extract

all-purpose flour (*or gluten-free flour)

baking powder

blueberries ((fresh

lemon juice ((fresh

Preheat oven.

Preheat the oven to 350℉ and line an 8x8&quot; baking pan with parchment paper.

Mix dry ingredients.

In a medium bowl, stir together the flour and baking powder until evenly combined. Then, add the blueberries to the bowl and toss them in the flour mixture until well coated. This coating of flour prevents them from sinking to the bottom of the blondies.

Whisk wet ingredients.

In a separate large bowl, whisk together the granulated sugar, lemon zest, and melted butter until smooth. Then, whisk in the egg and vanilla extract until fully combined.

Add dry ingredients to wet ingredients and mix until combined.

Pour the dry ingredients into the wet ingredients. Stir gently with a spoon or rubber spatula until all ingredients are just combined. Do not over-mix the batter, and be careful not to crush the blueberries!

Transfer blondie batter to the pan.

Transfer the thick blondie batter to the prepared baking pan. Spread the batter evenly around the pan and into the edges. Gently press extra blueberries into the top of the batter before baking, if desired.

Bake the lemon blueberry blondies.

Bake the blondies for 40-50 minutes or until the edges of the blondies are lightly golden. A toothpick inserted in the center of the pan should come out clean, or with a few moist crumbs. If a toothpick comes out with wet batter, keep baking the blondies until the toothpick is clean.

Mix the lemon icing.

Let the blondies cool in the pan. While they cool, mix the icing. Whisk together the powdered sugar with one teaspoon of lemon juice at a time. Slowly add more lemon juice to achieve a &quot;drizzle&quot; consistency. If too thin, add more powdered sugar to thicken it slightly.

Drizzle the icing and serve.

Drizzle the lemon icing evenly over the cooled blondies. Slice into 12 bars and enjoy!

A sweet and creamy lemon cheesecake filling bursting with blueberries sits atop a lemon shortbread crust with lemon shortbread crumbles on top.

Blueberry Lemon Pie Bars

(227 grams) unsalted butter (melted)

(100 grams) granulated sugar

salt

(240 grams) all-purpose flour

(225 grams) cream cheese (softened

(200 grams) granulated sugar

eggs

(150 grams) yogurt

lemon juice

½ cup (60 grams) all-purpose flour

(300 grams) blueberries (fresh

Position a rack in the center position of the oven. Preheat the oven to 350ºF (177ºC).

Line an 8″ x 8″ (or 9&quot; x 9&quot;) baking pan with foil. Leave an overhang on the sides. Set aside.

Stir the melted butter, granulated sugar, vanilla extract, salt, and the lemon zest together in a medium bowl. Add the flour and stir until combined.

Reserve ¾ cup2 of the shortbread crust and place in the refrigerator or freezer until needed.

Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.

SHORTBREAD CRUST

In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Add the sugar and lemon zest and beat until smooth.

Add the eggs, and continue beating until completely incorporated. Add the yogurt, lemon juice, and salt and beat again. Finally, add the flour and beat one more time until just combined. Scrape down the sides as necessary before adding the blueberries, then gently fold in the blueberries with a large spatula.

Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with additional sugar or course sugar, if desired. 

Bake bars for 55-60 minutes minutes, or until a toothpick inserted in center comes out clean. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.

When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving, if desired. Bars can be stored covered in the refrigerator up to 5 days. Bars freeze well, up to 3 months. Thaw in the refrigerator overnight.

FILLING

These bars are absolutely delicious!  My neighbor gave me some lemons from her tree - and I had some blueberries, so I chose this recipe!  I used sour cream (I didn't have plain yogurt).  I gave some bars to my neighbor - and she said it was the best dessert ever!  So, I'm not the only one who thought they were delicious!  I used an 8x8 pan, and I did have to bake it 65 minutes to make sure the middle was done.  It was perfect!

Although highly rated, I found this recipe disappointing.  There's not nearly enough lemon!   If I were to make this again, I would triple the use of lemon zest.   I would also lay down a layer of lemon curd before adding the filling.

So good so easy everyone loved the shortbread crust. Bursting with fresh lemon and blueberries 🫐 Yummy!

You're gonna laugh...old age is creeping in fast.  I made these and since I have been recently using quarter sticks instead of half sticks I made the crust and crumb with half the amount of butter called for 😂
The first day after baking, as expected, the crust was hard.  However, the second and third days they were fabulous as the crust hadn't gotten soft and mushy.  I loved them and the next I think I will go with 3/4 cups butter.  You never know what mistakes are going to teach you.
Thanks for a fabulous recipe!

https://content.jwplatform.com/videos/J0SdYl5F.mp4

See how to make blueberry lemon pie bars-- a popular favorite from Fresh April Flours!

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Blueberry Lemon Pie Bars

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The most viewed blueberry lemon bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Blueberry Blondies

Blueberry Lemon Pie Bars

The most viewed blueberry lemon bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine