Description
These Lemon Blueberry Bars combine a buttery crust with a tangy lemon-infused blueberry filling, topped with a crumbly dough. Perfect for a refreshing summer dessert or anytime you crave a zesty, fruity treat.
Ingredients
Scale
Crust
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1 tablespoon cornstarch
- 2 cups fresh blueberries (or thawed frozen blueberries)
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 can (14 ounces) sweetened condensed milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easy.
- Make the Crust: In a large bowl, mix melted butter, granulated sugar, brown sugar, and vanilla extract until combined. Stir in flour and salt until a crumbly dough forms. Press two-thirds of this dough evenly into the bottom of the prepared pan to create the crust layer.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes or until it’s lightly golden, providing a firm base for the filling.
- Prepare Filling: While the crust bakes, whisk together cornstarch, lemon zest, lemon juice, and sweetened condensed milk in another bowl until smooth. Gently fold in the blueberries, ensuring they are evenly distributed without breaking them up too much.
- Assemble Bars: Pour the lemon blueberry filling over the warm crust, spreading it evenly. Then crumble the remaining one-third of the dough over the top of the filling to create a crumbly topping.
- Bake Bars: Return the pan to the oven and bake for an additional 30 to 35 minutes until the top is golden and the filling is set, signaling that the bars are cooked through.
- Cool and Chill: Allow the bars to cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours to let them set fully, which makes slicing cleaner and serving easier.
Notes
- For easier slicing, chill the bars overnight to firm up the filling.
- You can substitute lime zest and juice instead of lemon for a different citrus flavor.
- If using frozen blueberries, thaw and drain them well to prevent excess moisture in the bars.
