Lemon Blueberry Bars
It is a hot week in Utah. I try to not turn on the oven, but I always cave in. My love for baking is far more important than the heat. I try to do my baking first thing in the morning so it isn’t too too hot. This week I made Lemon Blueberry Bars. The house might have gotten a little warm, but these bars were well worth it.
These Lemon Blueberry Bars are a spin off of my Lemon Raspberry Bars. I mixed things up a bit by adding blueberries. If I had to pick a favorite bar, I don’t think I could. I love them both. I think I love whatever bar I am eating at the time-blueberry or raspberry:)
These bars have a thick graham cracker crust and are topped with a luscious lemon blueberry filling. The filling is silky, smooth, and refreshing. The fresh, plump blueberries add a juicy pop of sweetness to the tart lemon filling. Serve the bars chilled for a cool, summery treat.
Last night, after it cooled down, I cut two lemon blueberry squares and took them out on the patio for us to enjoy. It was the perfect summer dessert. If it is hot where you are and you don’t want to turn on the oven, I understand, but trust me these Lemon Blueberry Bars are worth a little heat. And the total baking time is only 25 minutes-you can tough it out:)
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Lemon Blueberry Bars
Yield: 16 bars
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup granulated sugar
Zest of one lemonFor the filling:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk (fat free works well)
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberriesDirections:
1. Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
3. To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
4. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
5. Cool to room temperature, then chill in the refrigeratorfor at least one hour before serving. Cut into bars and serve.
Note: Bars will keep in the refrigerator for 3-4 days.
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SaveIf you like these Lemon Blueberry Bars, you might also like:
Lemon and Blueberry Bars with a Coconut Crust from For the Love of Cooking
Blueberry Oatmeal Crumble Bars from Sweet Pea’s Kitchen
Lemon Raspberry Bars from Two Peas and Their Pod
Crumb Topped Blueberry-Lemon Cheesecake Bars from Sugar Plum
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these look divine! I just tried creating a similar type of tart (not a bar, but so similar!) and it was delicious! I imagine this one will be equally tasty!
Hi Maria, These bars look wonderful. I am doing a wedding dessert bar in November and lemon bars are on the list. I was going to do a recipe with white chocolate chips but these bars look like a good contender. I pinned them for reference.
Two Peas replied: — June 29th, 2011 @ 10:04 pm
I hope you like them Megan. They are so easy to make and so tasty!
Lemon and blueberry – a match made in heaven, and your bars look heavenly!
How fun is this? I bet you could do raspberries AND blueberries or blueberries and strawberries and make it a red white (ish) and blue dessert for the 4th!
Two Peas replied: — June 29th, 2011 @ 10:03 pm
Good idea to do both berries!
Ooo, blueberries and lemon are awesome together. Although so are raspberries and lemon, I can see why that would be a tough choice.
Just made these…oh my god SO GOOD!! It was honestly heaven in bar form. Could be a little less sweet but you can’t really change that since it uses sweetened condensed milk. I added a scant 1/2 tsp kosher salt to the crust to get a lil sweet & salty action. Yum!
Love the idea of blueberries in the lemon bars!
I was just looking for a recipe cause I have a lemon tree in my backyard- this will be perfect
Yummers!
Perfect for summer!
Have a friend who will LOVE these!
It is crazy hot in Phoenix, but like you, I always cave and turn on the oven in the early morning. These bars definitely look worth it! Stay cool in Utah
What a perfect treat on a hot summer day! I love blueberries and lemon together too. Yum!
These are gorgeous! Two of my favorite flavors plus a graham cracker crust? done!
These look amazing… Lemon and blueberry are two of my favorite flavors!
They look gorgeous! I’ve just bought some measuring cups so I can try out some of your recipes!
Super yum! Such bright and sunny flavors
Just baked these. The scent is delicious. Can’t wait until it cools off.
I always cave as well and just turn the air conditioner up higher
These look delicious!
How delicious – can’t wait to try these with the kids – and I think we will add a whole bunch of summer fruit to the mix – apricots, peaches, strawberries, blueberries and or raspberries – I bet a tropical mango/pineapple thing would work well too… yummy!
This looks AMAZING! I can’t wait to try making these. Thank you for the beautiful pictures and recipe. I shared this post on my Friday Features today. I hope many more readers get to share in the deliciousness of your recipes! Have a wonderful weekend!
there’s something that blueberries do to lemons or vice versa that simply enhances both. lovely bars, maria!
uhm . . . yes . . . HELLO!!! LOVE!!
Maria, these are GORGEOUS!! Love blueberry/lemon combo.
This reminds me so much of a dessert I had on vacation years ago and have always wanted to try and recreate but haven’t been able to. I will have to give this a try over the weekend!
These are right up my alley! I’m going to make them to bring to a party on the 4th. I don’t know if 8×8 will make enough…do you think I could do it in a 13×9 pan and double the recipe? Will that affect the cooking time?
Two Peas replied: — July 1st, 2011 @ 8:09 pm
Yes, you can double the recipe. They will probably have to bake for longer though. I would bake the crust for 10 minutes still and then just watch when you bake them the second time. Set the timer for 15 minutes, if they are not set. Add 5 minutes and check again. Enjoy!
Oh how funny….I think I saw these on FoodGawker AND Tastespotting…I should have known they were your pretty pictures!
These sounds just perfect for hot weather!
Two Peas replied: — July 1st, 2011 @ 8:08 pm
Thanks Bridget!
i just took these outta the oven & it looks & smells sooo good, i cannot wait to try it!
Yes, I made these and they are currently in the oven. I’ve tasted the filing and it’s soooooooooooooooooooooo heavenly! I’m really excited to cut into these tomorrow for the 4th of July!
I’ll let you know how they turn out.
Btw-These were SUPER easy to make, the hardest thing on the list was making the graham cracker crumb crust. I was smashing them by a spoon until I realized I could just crush them in the blender. Duh!
Anyways…this was super easy and freaking delicious. Thanks:)
These look absolutely lovely! Especially with the blueberries in there. Must try these!
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These bars look amazing! I love the addition of the blueberries. I have a whole bunch of blueberries in my fridge right now. I think I know what I am going to make with them!
This looks so refreshing, I feel like i can smell lemons through the screen.
I looooove lemon bars, and they are so perfect for the summertime! Blueberries can only make them better, I imagine
There is nothing better than lemon and blueberry together! We’re hosting an online seasonal potluck and July is blueberry month. If you’d like to link your recipe, we’d love to have you! http://bit.ly/eLlgG2
I made these over the 4th of July weekend and they were absolutely delicious. I used fat free sweetened condensed milk and thawed some frozen blue berries. Instead of stirring them into the topping mixture – I poured the topping over the crust and gently dropped the blue berries right on top. It worked out perfectly – they didn’t bleed juice all over and it tasted sublime! Yum!
Thanks so much for the recipe…I’ll be making this every year from now on!
These are so pretty! I bet they are just as delicious as they look!
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Ooh, I want these. And to Charissa, who has as lemon tree in her back yard—totally jealous.
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I made these yesterday and they are ABSOLUTELY DELICIOUS!!! Very easy and still yummy today.