Bright and zesty blueberry lemon bars are the perfect dessert for any occasion, especially during the summer months. These delightful bars combine the tartness of fresh lemons with the sweet juiciness of blueberries, creating a balance that is both refreshing and satisfying. Originating from the classic lemon bar, this recipe takes it up a notch by incorporating blueberries, making it a unique twist that you won't want to miss.
Ingredients
Scale:
1 ¾ cups all-purpose flour
½ cup powdered sugar
½ cup unsalted butter, softened
¼ teaspoon salt
1 cup fresh blueberries (or frozen, thawed and drained)
¾ cup granulated sugar
3 large eggs
1/3 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest (from approximately 1 lemon)
¼ cup all-purpose flour
½ teaspoon baking powder
Pinch of salt
Powdered sugar for dusting
Lemon slices and fresh mint leaves (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper.
In a large mixing bowl, combine 1 ¾ cups of all-purpose flour, ½ cup of powdered sugar, and ¼ teaspoon of salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared baking dish.
Bake the crust in the preheated oven for 15-18 minutes, or until it is lightly golden. Let it cool slightly.
In another mixing bowl, whisk together ¾ cup of granulated sugar, 3 large eggs, 1/3 cup of fresh lemon juice, and 1 tablespoon of lemon zest until well combined.
Sift in ¼ cup of flour, ½ teaspoon of baking powder, and a pinch of salt into the lemon mixture. Gently fold in the fresh blueberries.
Pour the blueberry filling over the pre-baked crust, spreading it evenly.
Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
Allow the bars to cool completely in the pan on a wire rack for at least 30 minutes. Lift them out using the parchment paper and cut into squares.
Dust the tops with powdered sugar and, if desired, add some lemon slices and fresh mint leaves for presentation.
