Delicious Summer Dessert

These lemon blueberry bars with 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 shortbread crust, but 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, makes these bars a delightful treat.

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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. It’s much better tasting than the bottled stuff and fresh lemon zest pumps up the lemon flavour.

The eggs should be at 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

Blueberry Lemon Layer

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 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

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.

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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

Bake at 350 F for another 20 minutes.g

Icing Sugar Layer

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

Keeping Lemon Blue Bars with Shortbread Crust

You can keep these bars in the fridge for up to a week. These squares freeze 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 a shortbread crust, the colors are gorgeous when served. I hope you enjoy this recipe for Lemon Blueberry Shortbread Bars. Let me know how you like them.

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