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!
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.
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:)
More Lemon Desserts
- Lemon Bars
- Lemon Sugar Cookies
- Lemon Raspberry Bars
- Lemon Zucchini Bars
- Lemon Sugar Cookie Bars
- Glazed Lemon Cookies
Lemon Blueberry Bars
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
- 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.
Have you tried this recipe?
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A friend made these for a group meeting last night. They were absolutely delicious!
Can you freeze them?
Made these for my family, and they were a big hit! Hubby said they were his new favorite!
Oh good! Thanks for sharing!
Bursting with lemon flavor. One of my most favorite desserts I’ve ever made. Perfect for spring/summer.
So happy you love the bars!
Made this for a party yesterday and it was a huge hit!!! They were so good. Thank you for the recipe.
You are welcome! Such a great summer dessert!
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.
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!
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?
can these be frozen?
If you double this recipe, what size pan should you use? (I don’t have two 8″ X 8″ pans.)
Use a 9×13 inch pan.
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!
Glad you enjoyed the bars!
Made these after the family went blueberry picking and they were amazing!
How fun! I wish I could go blueberry picking! Glad you loved the bars!
Easy bars, very tasty!
Is it possible To use frozen blueberries
Sure! The bars might turn a little blue or purple.
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!
Hi, could you use frozen blueberries in this recipe?
We make this every summer and we adore it. Wouldn’t change a thing! So delicious!
Make it this weekend so easy and delicious!!
Hi Maria, what is the difference between this Lemon Blueberry Bar and your Lemon Bar? Can I use the Lemon Bar recipe and add some blueberries to it? Many thanks for your help.
They are actually very different. This recipe has sweetened condensed milk and a graham cracker crust. I haven’t tried my traditional lemon bars with blueberries.
Can you use frozen blueberries
It looks like you used some sort of paper under your graham cracker crust in the photo. Could you explain? Also, If I double the recipe in a 9×13 pan, will I need to change the baking time? I would think they might be thicker. Do you suggest a glass pan or metal pan? (I am not a baker and hence appreciate your best advice!) Thank you! These look delicious!
I made this on Monday, and am making it again today, Saturday. We can’t get enough and so quick and easy to make. It’s delicious
Glad you loved the bars.
Awesome recipe! I make these each time I go blueberry picking. A family favorite that’s not too sweet.
i just made this and the crust is stuck to the pan; i thought there was parchment paper on the baking sheet like your photo shows but your recipe does not mention it..why did that happen and how do i correct it?
Its 2023 and it happened again LOL however this time the crust is very crumbly:(
These bars are the best! Very easy to make and so delicious! I’m making it tonight for the third time this month!
Glad you are loving them!
Have you ever tried these with cranberries instead of blueberries?
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