Lemon Blueberry Bars

Quick Summary

These easy lemon blueberry bars are easy to make and a summer favorite! You will love the graham cracker crust, tart creamy lemon filling, and juicy blueberries!

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 easy lemon bars were well worth it.

lemon blueberry bar recipe

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 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:)

easy lemon blueberry bars

More Lemon Desserts



Lemon Blueberry Bars

These easy lemon blueberry bars are easy to make and a summer favorite! You will love the graham cracker crust, tart creamy lemon filling, and juicy blueberries!
5 from 16 votes

Ingredients
  

For the crust:

  • Zest of one lemon
  • 1/4 cup granulated sugar
  • 6 tablespoons butter, melted
  • 1 1/2 cups graham cracker crumbs

For the filling:

  • 2 large egg yolks
  • 14 ounces sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries

Instructions
 

  • Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
  • 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.
  • 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. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 to 17 minutes, or until just set.
  • Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

Notes

Bars will keep in the refrigerator for 3-4 days.

Nutrition

Calories: 177kcal, Carbohydrates: 25g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 44mg, Sodium: 122mg, Potassium: 123mg, Fiber: 1g, Sugar: 20g, Vitamin A: 235IU, Vitamin C: 5mg, Calcium: 81mg, Iron: 1mg

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    Bursting with lemon flavor. One of my most favorite desserts I’ve ever made. Perfect for spring/summer.

  2. 5 stars
    Made this for a party yesterday and it was a huge hit!!! They were so good. Thank you for the recipe.

  3. 5 stars
    I have been making this recipe for a while now. I used to bring this to any occasion I attend to before the Covid19 happen and it was always a hit. And I’m making it again for my 9th wedding anniversary as my husband and kiddos request.
    Thank you for sharing your wonderful recipes. I’ve been following your blog and on Facebook and been using your recipes for food and dessert.

  4. 5 stars
    Made this for a gathering yesterday. It was so hot yesterday so I wanted something that didn’t require a lot of baking and this was perfect. It got rave reviews. A friend even said it was his favorite thing I’ve ever made! Thanks for the recipe!

  5. My daughter is on a diet where she can have whatever but has nutritional guidelines that she must adhere t. Do you happen to know the NV of this?

  6. Made these for last night’s dessert. It was 95 degrees here yesterday, and this is the perfect summertime dessert! We love the lemon and blueberry combo. Can’t wait to try with raspberries. One family member suggested another option would be making with orange zest and pineapple instead of the lemon and blueberries! Thanks for such an easy and delicious recipe! We finished the leftovers tonight!

  7. 5 stars
    I made these for friends at a get-together like 2 years ago and they were such a hit. Any time we have an event they beg me to make them. Now I always make 2-3 batches because they go so fast.

    Easy to make. Absolutely delicious. The only problem is trying not to eat the whole batch yourself!

    10/10 recommend.

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