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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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Lemon Blueberry Bars

Buttery shortbread bars topped with fresh blueberries and a bright lemon layer, made completely from scratch.
Course Dessert
Cuisine American
Keyword lemon blueberry bars
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 squares

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

Instructions

Step 1: Prepare the Shortbread Crust

  • Butter a 9 by 9 inch baking pan and lightly dust it with flour. Preheat the oven to 350°F.
  • In a medium bowl, mix together the flour, salt, and sugar. Add the cold butter and cut it 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

  • Transfer the crumb mixture to the prepared pan and press it 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.
  • 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.
    Two bowls one with beaten eggs, the other with sugar and lemon zest. The bowls are sitting on a granite countertop.

Step 4: Bake and Finish the Lemon Bars

  • Bake at 350°F for another 20 minutes, or until the lemon layer is set.
    Fresh blueberries covered with lemon custard on top of a shortbread layer baking in a 9 by 9 inch pan.
  • Remove from the oven and allow the bars to cool completely. Dust the top with icing sugar, then cut into squares and serve.