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Lemon Blueberry Bars with Shortbread Crust – A Refreshing Treat

Lemon blueberry bars with a buttery shortbread crust are a perfect blend of tangy, sweet, and rich flavors. The lemon filling provides a refreshing zing, while the blueberries add bursts of sweetness. Paired with a buttery, tender shortbread crust, these bars are ideal for summer gatherings, picnics, or as a refreshing dessert any time of year.

  • Total Time: 40 minutes
  • Yield: 9 bars

Ingredients

For the Shortbread Crust:

  • 1 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract (optional: lemon extract for extra citrus flavor)
  • Pinch of salt

For the Lemon Blueberry Filling:

  • 2 large egg yolks
  • 14 ounces sweetened condensed milk
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 1 cup fresh blueberries

Instructions

Prepare the Shortbread Crust:

  • Preheat the oven to 350°F (175°C).
  • Cream together the butter and sugar until light and fluffy (2-3 minutes).
  • Add the vanilla extract (or lemon extract) and a pinch of salt. Gradually mix in the flour until the dough is smooth.
  • Press the dough into a greased or parchment-lined 9×9-inch baking dish.
  • Bake the crust for 12–15 minutes, or until lightly golden. Let it cool while preparing the filling.

Make the Lemon Blueberry Filling:

  • Whisk the egg yolks and sweetened condensed milk until creamy.
  • Add lemon juice and zest, mixing until the filling thickens.
  • Gently fold in the blueberries.

Assemble and Bake:

  • Pour the filling over the cooled shortbread crust, spreading it evenly.
  • Bake for 20–25 minutes, until the filling is set with a slight jiggle in the center.
  • Let the bars cool to room temperature, then refrigerate for at least 1 hour before cutting.

Notes

  • Customization Options: Swap all-purpose flour for gluten-free flour to make these bars gluten-free. Use coconut condensed milk for a dairy-free version.
  • Freezing Tip: Wrap the bars individually in plastic wrap and store in a freezer-safe container for up to 2 months.
  • Serving Suggestion: Garnish with powdered sugar or whipped cream for extra flair.
  • Author: Billie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bar
  • Calories: 250-300 kcal
  • Sugar: 18-22 grams
  • Sodium: 150-200 mg
  • Fat: 12-15 grams
  • Saturated Fat: 7-9 grams
  • Unsaturated Fat: 3-5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 30-35 grams
  • Fiber: 1-2 grams
  • Protein: 4-6 grams
  • Cholesterol: 80-100 mg

Keywords: Lemon blueberry bars, shortbread crust, summer dessert, easy lemon bars, tangy blueberry dessert