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 1 vote
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
16 bars

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
  • 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

Instructions

  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 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. 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!! 🙂

  2. 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?

    Thanks!!

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

  4. 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!

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

  6. 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! 

  7. 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!

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

  9. 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?

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

  11. 5 stars
    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!

  12. 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.

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

  14. 5 stars
    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!!!!!

  15. 5 stars
    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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