Lemon Blueberry Bars

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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:)

Lemon Blueberry Bars

These easy lemon blueberry bars are a dessert favorite!
5 from 7 votes
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
16 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
  • 1 14 ounce can sweetened condensed milk (can use fat free)
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries


  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. Β Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.
  6. Note: Bars will keep in the refrigerator for 3-4 days.

If you like these Lemon Blueberry Bars, you might also like:

Maria Lichty

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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CommentsLeave a reply

  1. I’ve been following your blog for some time and love your recipes:)

    I just had to comment because I JUST had something very similar to this yesterday at lunch and have since been googling like crazy trying to find a recipe to duplicate it and by complete cooincidence you’ve gone and posted this today! So THANK YOU:)

    I can’t wait to make it!

  2. I LOVE anything with lemon and blueberries are so ripe this season!!! I’ve been finding such great crates at the farmer’s market. This recipe is on my list to make! YuM!! Check out my homemade Nutella-peanut butter brownies πŸ™‚

    Recipes Fashion Marriage

  3. These are so so worth 25 minutes of heat. Heck, they’re worth an entire day’s worth of heat, if not more! I love the sound of that filling. I’ve done a lemon blueberry cheesecake bar before, but this filling looks like it could top those!

  4. My wife and me made lemon bars before but this right here adds a new dimension and sounds like I would love it especially when I love blueberries. Thanks for sharing this recipe πŸ™‚

  5. These look so delicious! I bought a ton of blueberries last week on a killer deal, but there’s no way we could eat them all before they went bad. So I froze some fresh blueberries. Would those not work in these?

  6. Lemon bars are so perfect for a summer dessert. Try to stay cool girl! When we bought our ID house, my husband insisted in installing central heat & air. What do you expect from a Texan though-we are just used to those blazing hot summers! I think we were the only house on the block w/ AC!

  7. OMG, do you read minds? I was just thinking how delicious a lemon bar would be with the addition of blueberries and this bar sounds perfect! I also just bought some organic graham crackers that were on clearance (and rather broken, sadly) and was trying to figure out what dessert I could make with graham cracker crumbs! Blueberry and lemon is my favorite combination, hands down, so this is DEFINITELY going on my “bake VERY soon” list! THANKS!

    ps- I just looked at your raspberry bar post that you linked to; did you notice that you posted that bar recipe almost EXACTLY a year ago? June 28, 2010! What a coincidence!

    1. I haven’t tried freezing them. I am not sure how the filling would do once defrosted. Hmmm. I need to try it. If you try it, let me know!

  8. 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.

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. there’s something that blueberries do to lemons or vice versa that simply enhances both. lovely bars, maria!

  14. 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!

  15. 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?

    1. 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!

  16. 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:)

  17. 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!

  18. I’ve made these twice now, first with Blueberries and today with Raspberries!! Now sure which one I like more but they are both out of this world delicious!!

  19. Super easy, super delicious. This is now my favorite summer dessert. Made it last week, making it twice this week! Thanks so much!

  20. I don’t like graham cracker crusts – think I’ll make it with a shortbread crust which I think will taste as good. Have you tried shortbread crusts?

  21. Made this last night for a dinner party and it was delicious and a huge hit! I had to double the recipe though πŸ™‚

  22. These look wonderful! My sweetie can’t eat eggs or sugar; will the filling work with that powdered potato-starch-based egg substitute that you mix with water, before adding other ingredients? And how much stevia would one use to replace the sugar in the crust? Thank you!

  23. Now THESE are amazing! I used splenda in rhe graham crust and you couldn’t tell at all! Taste just like cheesecake! Everyone in the house loved them! Do you happen to know what the calorie count is and fat??

  24. I made these for a 4th of July party and everyone loved them! A great summer bar recipe, sweet and tangy. They’re delicious!

  25. Made these for the office and they were a HUGE success! Such a simple, yet richly delivered treat! Yummy yummy, Thank you Two Peas and Their Pod!! πŸ™‚

  26. I wanted to know if I can substitute applesauce for the egg yolks since I am Vegan. I also wanted to ask what can I substitute for the sweetened condensed milk?


  27. these look absolutely delicious… However can you tell me what the alternative to graham crackers is in the uk. Thank you so much .

  28. We just made this recipe and it tastes gorgeous! We made it with dry cranberries instead of blueberries and it was tasteful! Next time though, we won’t add the extra sugar in the crust..it is sweet by its own!

  29. Looks gorgeous and of course greetings from Arundel, Sussex! Β What are graham cookies? Β We dont have anything under that name marketed here. Β Are they perhaps ‘gingernut’ biscuits (hard biccys that we eat here)

  30. I’m a lazy cook, I’ll tell you right off. So saying that I used a boughten graham cracker crust and 1 cup of thawed frozen blueberries. But your recipe is YUMMY! Thanks for sharing. My husband loves lemon things and he loves blueberries so he was ‘happy’ tonight!Β 

  31. I made these today for my visiting in laws. Absolutely delish! A perfect afternoon treat with coffee and tea. Thanks for helping me impress my MIL!

  32. So glad you said they were a knock off from Raspberry! I prefer Raspberries over blueberries when adding them to a cooked recipe!

  33. Hello!
    I tried to make these today because I love lemon bars and who doesn’t love blueberries. Unfortunately mine did not set up much in the oven and I baked for an extra 15 minutes. Anyone else have this problem? Is there something missing in the filling part of the recipe?

  34. Is there any way to make this diabetic friendly? I could reduce the amount of granulated sugar but the condensed milk? ✌

  35. Hello!
    Do you happen to know whether it is possible to use cookie cutters on the final product to make it into different shapes rather than bar-form? Thank you!

  36. I have made these many times and I love them. But for some reason the past 2 times I have made them, they have come out with a powder like texture. Can anyone explain why please.

  37. Delicious- will definitely make again as company thoroughly enjoyed!!
    Can this recipe be frozen?
    Thanks so much!

  38. These are absolutely, positively, the most DELICIOUS bars I have ever made. I followed the recipe to a tee, and they turned out amazing. I’ll blame it on being 38 weeks pregnant and my love of lemons, but I ate 4 as soon as they were ready. I am so excited to make these with raspberries! So refreshingly good and easy to make! Thank you, thank you, thank you!!!!!

  39. Love this recipe! We picked fresh berries this summer and I made one batch with blueberries and one with raspberries. I can’t tell which one I liked better!

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