Lemon Blueberry Bars
These Lemon Blueberry Bars are a tangy-sweet treat with a buttery crust, perfect for weeknight chaos and impressing your neighbors.
Ingredients
For the crust
- 1 1/2 cups all-purpose flour For the crust
- 1/2 cup powdered sugar For the crust
- 1/2 cup cold unsalted butter, cubed Make sure it's cold for the best texture
For the filling
- 2 tbsp cornstarch Secret ingredient to avoid a runny filling
- 1 cup granulated sugar Plus a little extra if your lemons are shy
- 3 large eggs Large eggs for binding
- 1/2 cup fresh lemon juice About 2–3 lemons should yield this amount
- 1 zest of 1 lemon Don't be stingy; it's the soul
- 1 cup fresh or frozen blueberries If frozen, do not thaw
- Pinch of salt Enhances flavor
- Optional: a dusting of powdered sugar when cool For presentation, or a sprinkle of sea salt if desired
Instructions
Preparation
- Preheat oven to 350°F (175°C). Butter or line an 8×8 inch pan.
- Make the crust by cutting cold butter into flour and powdered sugar until it looks like tiny peas, then press into pan.
- Blind-bake the crust for 15 minutes until JUST starting to color.
Filling
- Whisk together the sugar, cornstarch, eggs, lemon juice, zest, and salt until smooth.
- Scatter blueberries over the par-baked crust, then pour filling gently over them.
- Bake for 20–25 minutes until the center is mostly set; a slight jiggle is acceptable.
Cooling
- Cool completely and chill for at least one hour before slicing for cleaner edges.
- Do not skip chilling unless you want a crumbly mess during serving.
Notes
If the top browns too fast, cover loosely with foil. For added lemon flavor, use more zest rather than juice.