Lemon Blueberry Bars (Printable Version)
Tangy lemon and fresh blueberries create moist bars finished with a smooth, fruity glaze.
# What You'll Need:
→ Wet Ingredients
01 -
2 large eggs
02 -
1.5 cups granulated sugar
03 -
1 cup salted butter, melted
04 -
0.25 cup fresh lemon juice
05 -
1 teaspoon lemon zest (from 1 lemon)
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon lemon extract or 3 to 4 drops lemon oil
→ Dry Ingredients
08 -
2.25 cups all-purpose flour
09 -
1.5 teaspoons baking powder
→ Blueberries
10 -
1.5 cups fresh blueberries
11 -
0.5 cup blueberries (for glaze)
→ Glaze
12 -
0.5 cup granulated sugar (for glaze)
13 -
0.5 cup powdered sugar (for glaze)
14 -
1 to 2 tablespoons heavy cream or milk (for glaze)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Line a 9x13 inch glass baking dish with parchment paper and set aside.
02 -
Using a stand or hand mixer, whisk eggs on high until very frothy. Add 1.5 cups granulated sugar and continue whisking until mixture is foamy and thickened.
03 -
Add melted butter, lemon juice, lemon zest, vanilla extract, and lemon extract or oil. Beat on medium speed until fully combined.
04 -
In a separate bowl, whisk together flour and baking powder.
05 -
Add the flour mixture to the wet ingredients and mix just until combined.
06 -
Gently fold in 1.5 cups fresh blueberries until evenly distributed.
07 -
Spread batter evenly in prepared dish. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
08 -
In a small saucepan over medium heat, combine 0.5 cup blueberries, 0.5 cup granulated sugar, and 1 tablespoon water if needed. Stir constantly until sugar dissolves and mixture becomes syrupy.
09 -
Strain syrup through a sieve into a bowl containing 0.5 cup powdered sugar. Whisk to combine, adding 1 to 2 tablespoons heavy cream or milk to achieve a spreadable consistency.
10 -
Spread glaze over warm bars and allow them to cool completely before cutting into squares and serving.
# Additional Notes:
01 -
For best results, ensure blueberries are fresh and dry before folding into batter to prevent excess moisture.