Lemon blueberry shortbread bars have a special place in my heart. The first bite instantly takes me back to summer afternoons spent baking in a sunlit kitchen with my family, sharing stories and laughter. My journey from a curious beginner in my granny’s kitchen to a passionate recipe creator inspired these vibrant, buttery bars. Drawing on the joy and comfort I felt while discovering the beauty of simple, homemade treats, I wanted to create lemon blueberry shortbread bars that celebrate both nostalgia and freshness.
Whether you’re new to baking or a seasoned pro, this recipe invites you to experience the magic of homemade desserts, just like I did. If you’re looking for more desserts that brighten your day, don’t miss these blueberry muffin cookies loaded with jammy berries.
Table of Contents
What Makes Lemon Blueberry Shortbread Bars So Special?
Lemon blueberry shortbread bars are a scrumptious dessert, featuring a buttery shortbread crust layered with tangy lemon filling and juicy blueberries. These bars combine the melt-in-your-mouth richness of classic shortbread with the zippy sweetness of fresh lemon curd and the burst of fresh or frozen blueberries. Every square is balanced with a tart, creamy center and a crumbly, golden topping. Baked to perfection, these bars are delightfully easy to slice and serve. If you adore fruity desserts, these strawberry cheesecake cookies will make your sweet tooth extra happy, too.
What You’ll Need For These Bars
- All-purpose flour: The backbone of the shortbread crust and crumble.
- Granulated sugar: Sweetens both the crust and the lemon filling.
- Unsalted butter: Provides rich, tender, melt-in-your-mouth texture.
- Fresh lemon juice and zest: Delivers that citrus zing, making each bite bright.
- Blueberries: Brings a sweet, juicy pop to each bar; both fresh and frozen work.
- Eggs: Help set the tangy lemon layer for a creamy texture.
- Cornstarch: Thickens the lemon filling and keeps the blueberries from being too juicy.
- Salt: Balances and brightens the flavors in every layer.
Simple substitutions:
Swap out regular butter for a plant-based alternative for a dairy-free version. If you’re out of fresh lemons, bottled lemon juice will do in a pinch (but fresh is best!). Whole wheat flour adds a hearty touch. You can even use raspberries or blackberries for a different flavor twist. Find more tips for great swaps in this best plant-based swaps for dessert guide.
Step-by-Step Instructions For Perfect Bars
Preheat & Prepare Pan:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. For more on prepping pans and making perfect bars, check out quick tips for assembling dessert bars.
Make the Shortbread Crust:
In a mixing bowl, combine flour, sugar, and salt. Cut in cold, cubed butter with a pastry cutter or your fingers until the mixture resembles fine crumbs. Press two-thirds of the mixture firmly into the bottom of your prepared pan.
Bake the Crust:
Bake for 15–18 minutes until lightly golden. Remove from the oven and let cool slightly while you prepare the filling.
Mix the Lemon Filling:
Whisk together eggs, sugar, lemon juice, and lemon zest until smooth. Sift in a little flour and cornstarch, whisking until the mixture is creamy and lump-free.
Add Blueberries:
Sprinkle blueberries evenly on top of the warm crust. Pour lemon filling over the berries, gently spreading if needed.
Top and Bake:
Sprinkle the remaining shortbread mixture (plus a handful of extra blueberries for good measure) over the top. Bake for 25–30 minutes or until the top is lightly golden and the center is set.
Cool and Slice:
Cool bars completely in the pan. Once set, lift out using parchment, slice into squares, and dust with powdered sugar if desired. For more ideas on finishing touches, see how to whip cream for an easy topping.
Serving These Zesty Berry Bars
These lemon blueberry shortbread bars are fantastic chilled and perfect straight from the fridge, especially on a warm day. For a special touch, add a dollop of whipped cream or a scoop of vanilla ice cream just before serving. A gentle dusting of powdered sugar or a fine drizzle of lemon glaze adds visual appeal and extra flavor. These bars pair beautifully with a hot cup of Earl Grey tea or fresh lemonade. You can also place them alongside classic pound cake for a beautiful dessert spread.
Tips For The Perfect Lemon Blueberry Shortbread Bars
- Chill your butter: Very cold butter makes the best crumbly texture.
- Don’t overmix: Stop mixing once your dough looks like coarse crumbs.
- Use parchment paper: Makes removing and slicing your bars so much easier.
- Customize your berries: Try blackberries, raspberries, or diced strawberries.
- Lemon-lime fusion: Add a bit of lime zest along with lemon for extra zing.
- Dust with sugar: A sprinkle of powdered sugar makes them bakery-worthy.
For more clever tweaks, check out simple fruit compote for creative fruit pairings.
Q&A: All Your Lemon Blueberry Shortbread Bar Questions
How do I store lemon blueberry shortbread bars?
Store your bars in an airtight container, layered with parchment, in the refrigerator for up to 5 days. They also freeze beautifully, wrap each bar tightly, then freeze for up to 2 months. Thaw overnight in the fridge before enjoying. More on storage in how to store and freeze baked goods.
Can I use frozen blueberries?
Yes, you absolutely can. There’s no need to thaw them first, just scatter them over the crust as the recipe directs. Frozen berries may bleed a little color but taste just as delicious.
What’s the best way to get a clean slice?
Chill the bars thoroughly, then use a sharp knife wiped clean between slices. Use the parchment overhang to lift the whole slab out of the pan before cutting.
Can I make these bars gluten-free?
Yes, substitute a quality 1-to-1 gluten-free flour blend for the all-purpose flour. A brand with xanthan gum works best for a similar texture.
Is it possible to make lemon blueberry shortbread bars vegan?
Absolutely! Use plant-based butter and substitute the eggs with a vegan egg replacer or a mixture of unsweetened applesauce and cornstarch. Check out how to substitute eggs in baking for more tips.
Here’s Why You’ll Want to Bake These Bars Again and Again
Lemon blueberry shortbread bars are pure sunshine on a plate, tangy, sweet, and irresistibly buttery. They’re a celebration of zesty citrus and vibrant berries in every bite. Whether you’re baking for your family, a party, or simply to treat yourself, these bars deliver joy. Find more citrus love with this easy lemon loaf cake for your next bake.
More Dessert Bar Ideas You’ll Crave
- Berry crumble: Buttery crumble topping over juicy berries, simple and addictive.
- Almond croissant cookie bars: Buttery, flaky, and nutty for a bakery-inspired treat.
- 3-ingredient watermelon sorbet: Super refreshing, naturally sweet, and quick to make.
- Strawberry cheesecake cookies: All the flavor of cheesecake in a cookie.
- Biscoff tiramisu: Spiced cookie layers with creamy mascarpone for a no-bake wonder.
Behind The Scenes: My Recipe Testing Adventure
When I set out to create these lemon blueberry shortbread bars, I was honestly chasing that perfect mix of zesty, buttery, and fruity. My first attempt was way too crumbly, and the lemon filling nearly bubbled over. After a little trial and error, I realized chilling the butter and not overmixing the dough made all the difference. I also found out that using frozen blueberries is a total win when you don’t have fresh ones on hand, they bake up just as juicy.
Testing and tweaking the recipe reminded me so much of afternoons in my granny’s kitchen, where a little mess and a lot of laughter always made the best treats. For a peek at my latest dessert adventures, check out my Pinterest page.
Lemon Blueberry Shortbread Bars
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
- Whisk
- Spatula
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar, divided
- 1 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 cups blueberries, fresh or frozen
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 tbsp all-purpose flour (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
- In a large bowl, combine 2 cups flour, 1/2 cup sugar, and 1/4 tsp salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture looks like fine crumbs.
- Press two-thirds of the crust mixture into the bottom of the prepared pan. Bake for 15–18 minutes, until lightly golden.
- While the crust bakes, whisk together eggs, 1/4 cup sugar, lemon juice, lemon zest, 2 tbsp flour, and cornstarch until smooth and creamy.
- Sprinkle blueberries evenly over the warm crust. Pour lemon filling over the top, gently spreading to cover the berries.
- Crumble the remaining shortbread mixture over the filling. Top with extra blueberries if desired.
- Bake for 25–30 minutes or until the top is golden and the center is set. Cool bars completely in the pan before lifting out and slicing. Dust with powdered sugar if you like.
