These lemon blueberry bars with a shortbread crust are an updated version of the basic lemon square recipe I’ve had forever. You’re going to love this version. Not only does this lemon blueberry bar recipe have a buttery shortbread crust, but the addition of fresh blueberries gives the lemon squares a fresher taste while softening the tartness of the lemon. The crumbly shortbread base, topped with blueberries and a tangy lemon custard filling, makes these bars a simple but special treat.

Four lemon blueberry shortbread bars on a wood board. The blueberry lemon bars have a shortbread crust, a fresh blueberry and lemon custard layer and topped with pretty white icing sugar.

This lemon blueberry bar recipe uses natural, simple ingredients. I love making things from scratch whenever I can, and this recipe isn’t fussy to put together. The results are well worth it.

Fresh blueberries take classic lemon bars from plain to something a little extra. You can substitute well-drained frozen blueberries if needed, but fresh berries give the best flavor and texture.

You’ll want to use freshly squeezed lemon juice for this recipe. It tastes much better than bottled juice, and fresh lemon zest really boosts the lemon flavor.

The eggs should be at room temperature. If you forget to take them out of the fridge, just place them in a bowl of warm water for about five minutes.

Lemon Blueberry Bar Ingredients

Shortbread Layer

2 cups all-purpose flour
1/2 cup granulated sugar

1/4 teaspoon salt
1 cup butter, cold

Blueberry Lemon Layer

2 cups fresh blueberries
2 tablespoons granulated sugar

2 tablespoons all-purpose flour

Lemon Layer

1 cup granulated sugar
2 tablespoons all-purpose flour

Zest and juice of 1 lemon (about 3 tablespoons juice)
2 eggs, beaten

Step 1: Prepare the Shortbread Crust

Start by buttering a 9-by-9-inch baking pan and lightly dusting it with flour. Preheat the oven to 350°F.

In a medium bowl, mix together the flour, salt, and sugar. Add the cold butter.

Cut the butter into the flour mixture until the crumbs are about the size of peas.

A large pink mixing bowl filled with shortbread crust crumbs. The crumbs are made with flour, sugar and butter and cut into pea sized bits.

Step 2: Bake the Shortbread Crust

Once combined, transfer the crumbs to the prepared square pan. Press them down firmly to create an even, smooth layer.

Bake for 20 minutes, until very lightly golden. Remove from the oven, but leave the oven on while you prepare the next layer.

Step 3: Prepare the Blueberry Lemon Layer

While the shortbread is baking, wash and dry the blueberries. Grate the lemon zest and squeeze the lemon for juice.

Place the blueberries in a bowl with 2 tablespoons of flour and 2 tablespoons of sugar. Stir gently to coat the blueberries.

Scatter the blueberries evenly over the baked shortbread layer.

Two bowls one with beaten eggs, the other with sugar and lemon zest. The bowls are sitting on a granite countertop.

In a small bowl, mix together the sugar, flour, and lemon zest. Add the beaten eggs and stir until fully combined. Pour the mixture evenly over the blueberries.

Fresh blueberries covered with lemon custard on top of a shortbread layer baking in a 9 by 9 inch pan.

Step 4: Bake and Finish the Lemon Squares

Bake at 350°F for another 20 minutes, or until the lemon layer is set.

A closeup image of four blueberry lemon bars dusted with icing sugar. The bars have a golden shortbread bottom, a blue coloured blueberry lemon layer, and a pretty dusting of white icing sugar that is also on the wood board the bars sit on.

Let the lemon squares cool completely, then sprinkle the top with icing sugar. Cut into squares and serve.

Storing and Freezing Lemon Blueberry Bars

Store lemon blueberry bars in an airtight container in the refrigerator for up to 4 days. The shortbread stays firm, and the lemon layer holds its texture well.

To freeze, place the cooled bars on a baking sheet and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Quick Cleanup Tip

For neat, even dusting, wait until the bars are completely cool, then use a small fine-mesh sieve to sprinkle the icing sugar. This keeps the sugar light and even and avoids clumps.

Lemon Blueberry Bars

Buttery shortbread bars topped with fresh blueberries and a bright lemon layer, made completely from scratch.

Print Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Ingredients

Shortbread Layer

2 cups all-purpose flour
¼ tsp salt
½ cup granulated sugar
1 cup butter cold

Blueberry Lemon Layer

2 cups fresh blueberries
2 tbsp granulated sugar
2 tbsp all-purpose flour

Lemon Layer

1 cup granulated sugar
2 tbsp all-purpose flour
1 Zest and juice of 1 lemon (about 3 tablespoons juice)
2 eggs beaten
2 tbsp icing sugar

Icing Sugar Topping

2 tbsp icing sugar for dusting