Lemon Blueberry Bars

This lemon blueberry bar recipe offers a perfect balance of tart citrus and sweet berries wrapped in a tender buttery crust. It has become a go-to treat when I want something fresh and bright yet comforting for afternoon tea or a light dessert. The glaze adds a glossy finish that feels special without being overwhelming.

I first baked these bars during a warm spring weekend and now they are requested every time blueberries are in season

Ingredients

• Two large eggs: the base of structure and binding, ideally at room temperature
• Granulated sugar: provides sweetness and helps with the foaming of eggs for a light texture
• Salted butter melted: adds richness and moisture, salted offers seasoning balance
• Fresh lemon juice: delivers bright acidity and freshness, use ripe juicy lemons
• Lemon zest: intensifies lemon aroma and complexity, zest just the yellow part avoiding the bitter white pith
• Vanilla extract: layer of warm sweetness enhancing flavor depth
• Lemon extract or drops of lemon oil: boosts citrus punch, optional but highly recommended
• All-purpose flour: foundation for the bars, sift for best texture
• Baking powder: aids gentle rise and fluffiness
• Fresh blueberries: the star ingredient bringing natural sweetness and bursts of flavor
• Blueberries and granulated sugar for glaze: creates a sweet and fruity topping
• Powdered sugar: smooths out the glaze texture
• Heavy cream or milk: thins the glaze for spreading consistency

Instructions

Preheat Oven and Prepare Pan:

Preheat your oven to 350 degrees Fahrenheit and line a 9 by 13 glass baking dish with parchment paper. This prevents sticking and helps with easy removal of the bars.

Whisk Eggs and Sugar:

Using a stand or hand mixer, whisk the two large eggs on high speed until they become very frothy. Gradually add 1 and a half cups of granulated sugar while continuing to whisk until the mixture is thick and foamy. This step aerates the batter for a lighter texture.

Add Wet Ingredients:

Slowly incorporate melted butter, fresh lemon juice, lemon zest, vanilla extract, and lemon extract or lemon oil into the egg mixture. Beat on medium speed until fully combined to ensure even flavor distribution.

Combine Dry Ingredients:

In a separate bowl, mix together all-purpose flour and baking powder. This ensures the leavening agent is evenly dispersed throughout the batter.

Mix Wet and Dry Components:

Add the flour mixture to the wet mixture and mix just until the ingredients are combined. Avoid overmixing to keep the bars tender.

Fold in Blueberries:

Gently fold in the fresh blueberries with a spatula, being careful not to break the berries or overmix.

Spread Batter into Pan:

Pour the batter evenly into the prepared baking dish, smoothing the top.

Bake:

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. This ensures the bars are cooked through but still moist.

Prepare Blueberry Glaze:

In a small saucepan over medium heat, combine ½ cup blueberries and ½ cup granulated sugar. Add a splash of water if needed. Stir constantly as the sugar dissolves and the blueberries soften and release juice forming a vibrant syrup.

Strain and Mix Glaze:

Push the syrup through a fine sieve into a bowl, discarding solids. Add ½ cup powdered sugar and whisk until smooth. Add one to two tablespoons of heavy cream or milk to thin the glaze to a spreadable consistency.

Glaze Bars and Cool:

Spread the blueberry glaze over the warm bars allowing it to soak in slightly. Let the bars cool completely before cutting into squares for clean slices.

My favorite ingredient has to be the lemon zest because it adds a fragrant brightness that cuts through the sweetness. A special memory tied to this recipe is baking it with my kids on their first rainy spring day when the fresh smell of lemon filled the kitchen and brightened even the gloomiest weather.

Storage Tips

Store leftover bars in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze cut bars individually wrapped to prevent sticking.

Ingredient Substitutions

You can substitute melted salted butter with unsalted butter plus a pinch of sea salt for more control over seasoning. If fresh blueberries are out of season, frozen blueberries work well but add them frozen and fold carefully to avoid bleeding color into batter. Lemon extract can be omitted if unavailable, increasing the amount of fresh lemon zest slightly instead.

Serving Suggestions

Serve these bars with a dollop of lightly whipped cream or a scoop of vanilla ice cream for an indulgent dessert. They pair wonderfully with a cup of hot tea or iced lemonade for a complete refreshing snack.

Seasonal Adaptations

In summer when blueberries are at their peak, this recipe shines brightest. For a twist in other seasons, swap blueberries for fresh raspberries or blackberries and add a little lavender zest to the glaze for a different floral note. The lemon glaze keeps the bars light and fresh, perfect for warm weather.

This recipe balances tartness and sweetness beautifully, providing a delightful treat any time of year.

FAQs about Recipes

→ What type of lemons work best for this dessert?

Fresh lemons with bright zest and juice are ideal, providing the best citrus aroma and flavor.

→ How can I ensure the bars remain moist?

Using melted butter and not overmixing the flour helps maintain a tender and moist texture.

→ Can I substitute fresh blueberries with frozen ones?

Fresh blueberries are preferred for texture, but frozen can be used if thawed and drained well before folding in.

→ What is the purpose of the glaze on top?

The glaze adds a sweet, fruity finish that enhances the blueberry flavor and adds a glossy look.

→ How should I store these bars after baking?

Store in an airtight container at room temperature for up to two days or refrigerate to extend freshness.