Lemon Blueberry Bars with Shortbread Crust

These lemon blueberry bars with short bread crust 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. The crumbly, buttery shortbread crust, topped with freshly picked blueberries and a tangy lemon custard filling, make these bars a delightful 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.

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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 Crust 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

I have a Drinks and Beverages board on Pinterest where I collect my favorite recipes for cocktail and mocktails. If your looking for something delicious and refreshing for to drink this Summer, take a peek.

Two large glasses filled with Pina Coladas. Each Pina Colada has a slice of pineapple and a red and white straw

Pina Colada Recipe With or Without Alcohol

Whether you prefer your drinks with or without alcohol, this Pina Colada recipe is sure to satisfy your thirst for a refreshing summer beverage. And this recipe has no added sugars.

Print Recipe

Prep Time:10

Freezing:1

Total Time:1 10

Ingredients

1 cups fresh pineapple chunks prepared and frozen day before
8 oz pineapple juice
⅓ cup coconut cream not milk or water
4 oz white or golden rum or Malibu
6-8 ice cubes

Sugar Free Simple Syrup

¼ cup monkfruit sweetener Can substitute with granulated sugar
½ cup water

Pina Colada Mocktail Ingredients

¼ tsp coconut extract

Garnish

1 tsp coconut
1 triangle piece of fresh pineapple

Instructions

The Day Before

Peel and trim a fresh pineapple. Cut enough pineapple to get 2 cups of large chunks. Place the pineapple chunks into a freezer bag and freezer overnight.
Use the remaining fresh pineapple as garnish.
Note:
Note: In a pinch you can use any type of pineapple you have on hand instead of the fresh pineapple and skip the freezing.

Make the Simple Syrup

Add the water and monk fruit sweetener (sugar) to a small saucepan.
Stir to combine and cook over medium heat until the sweetener dissolves completely, about 3-4 minutes. Remove from heat and set aside to cool.

Mixing the Pina Coladas

Place the frozen pineapple, pineapple juice, coconut cream, rum, and 1/4 cup of the simple syrup into a blender. Blend until smooth.
Garnish with the optional coconut and pineapple.

No Alcohol Pina Colada

Making a non-alcohol version or Pina Colada you create the exact same recipe, but skip the rum. If you want to give it a little zip, add 1/4 tsp of coconut extract instead.

Course: Drinks

Cuisine: American, Carribean

Keyword: Pina Colada Cocktail or Mocktail

Servings: 2 People

Cost: $5

Keeping Lemon Blue Bars with Shortbread Crust

You can keep these bars in the fridge for up to a week. These squares freeze really well and are great for gift giving. Store in an air tight container, I like to wrap smaller sized servings in freezer bags 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 lemon blueberry squares with shortbread crust, the colours are gorgeous when served. I hope you enjoy this recipe for Lemon Blueberry Shortbread Bars. Let me know how you like them.