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Lemon Squares with Shortbread and Blueberries

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Lemon Blueberry Bars

These lemon blueberry bars are an updated version of the basic lemon square recipe I’ve had forever. Your going to love this version, not only does this lemon blueberry bar recipe have a shortbread crust, the addition of fresh blueberries gives the lemon squares a fresh taste while relaxing the tartness of the lemon.

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.

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

Fresh blueberries take lemon bars from plain to amazing. You can substitute the blueberries for well drained frozen berries, but they aren’t quite the same.

You need to use freshly squeezed lemon juice in this recipe. Its much better tasting then the bottled stuff and fresh lemon zest pumps up the lemon flavour.

The eggs should be room temperature. If you forgot to remove them from the fridge, just place them in a bowl of warm water for five minutes.

Lemon Blueberry Bar Ingredients

Shortbread Layer

2 cups flour

1/2 cup granulated sugar

1/4 tsp salt

1 cup butter

Blueberry Lemon Layer

2 cups fresh blueberries

2 tbsp sugar

2 tbsp flour

1 cup sugar

2 tbsp flour

zest and juice of one lemon  (3 tbsp)

2 eggs beaten

Making the Shortbread Layer

Start by preparing a 9 by 9 inch baking pan with butter and a dusting of flour.  Preheat the oven to 350 F.

In a medium size bowl, mix together the flour, salt, and sugar.  Then add the butter.

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

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.

Once combined transfer your crumbs to the square pan and press down firmly to make the layer as flat and smooth as possible.

Bake for 20 mins until very lightly golden, remove from the oven.  Leave the oven on while you mix the next layer.

The Blueberry Lemon Layer

While the shortbread is baking, wash and clean the blueberries, grate the lemon rind and squeeze the lemon for juice.

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

Place the blueberries on top of 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.

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In a small bowl mix together the sugar, flour, baking powder and lemon zest.  Add two beaten eggs and stir until incorporated.  Pour on top of the blueberries.y

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

Bake at 350 F for another 20 minutes.g

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.

Icing Sugar Layer

Let the lemon square cool and then sprinkle the top with icing sugar.  Cut and serve.

Four blueberry lemon bars showing a shortbread layer, a blueberry layer and a sprinkle of icing sugar on top. The blueberry lemon squares are sitting on a wood board dusted with icing sugar and there is a corner of a pink powl in the background

These squares freeze really well and are great for gift giving.  Store in an air tight container, I like to wrap smaller sized serving in freezer or parchment paper, so they can be placed in a double layer without crushing.  The lemon blueberry shortbread bar will keep up to 3 months in the freezer.

I love the look of these squares, the colours are gorgeous when served. I hope you enjoy this recipe for Lemon Blueberry Shortbread Bars. Let me know how you like them.

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.

Lemon Blueberry Bars with Shortbread Crust

This is a not too sweet lemon blueberry bar recipe with a shortbread crust.
Print Recipe
Cook Time:40 mins
Total Time:40 mins

Ingredients

Bottom Shortbread Layer

  • 2 cups flour
  • ¼ tsp salt
  • ½ cup sugar
  • 1 cup butter

Middle Lemon Blueberry Layer

  • 2 cups blueberries
  • 2 tbsp sugar
  • 2 tbsp flour
  • 1 cup sugar
  • 2 tbsp flour
  • 1 lemon zested
  • 3 tbsp fresh lemon juice
  • 2 eggs beaten

Top Icing Sugar Layer

  • 2 tbsp icing sugar

Instructions

  • Start by preparing a 9 by 9 inch baking pan with butter and a dusting of flour.  Preheat the oven to 350 F.

Bottom Shortbread Layer

  • In a medium size bowl, add your flour, salt and sugar. Mix together to incorporate.
  • 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.
  • Place your crumbs in the square pan and press down firmly making the layer as flat and smooth as possible.
  • Bake for 20 minutes, then remove from the oven.

Blueberry Lemon Layer

  • While your shortbread layer is baking. Wash and clean your fresh blueberries, grate your lemon rind. Squeeze the lemon for juice.
  • Once your shortbread is done. Place your clean blueberries in a bowl and add 2 tbsp of flour and 2 tbsp of sugar and stir to coat the fresh blueberries. Spread the blueberries out on top of the warm shortbread.
  • In a small bowl add the sugar, flour, baking powder and lemon zest. Mix together. Add your two beaten eggs and stir until incorporated.
    Two bowls one with beaten eggs, the other with sugar and lemon zest. The bowls are sitting on a granite countertop.
  • Pour on top of the blueberries. Bake at 350F for another 20 minutes.
    Fresh blueberries covered with lemon custard on top of a shortbread layer baking in a 9 by 9 inch pan.

Icing Sugar Layer

  • Once the lemon blueberry squares are cool, sprinkle the top with icing sugar, cut and serve.
    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.
Course: Dessert
Cuisine: American, Canadian
Keyword: lemon blueberry bars
Servings: 16 squares

More Recipes with Lemons

Strawberry Lemon Bars Recipe with a soft base crust.

The Best Lemon Blueberry Muffins, these really are the Best!

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