These easy Lemon Blueberry Bars are like a blend of blueberry pie and a refreshing glass of ice-cold lemonade. The filling is so creamy, bright, fruity, sweet, and well…so much more! The buttery graham cracker crust is crispy yet melt-in-your-mouth smooth.
I could go on and on, but I’ll just let the picture say the rest.
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Our lemon blueberry bars almost demand to be made in spring and summer. They’re just right for Easter, Mother’s Day, or any backyard barbecue, when the spread calls for something sweet, fresh, easy, yet beautiful.
Are you planning your Easter or spring celebration menu? How about our original lemon bars lemon mousse cups, strawberry mousse cups, or our down-to-earth strawberry rice Krispie treats?
Pin it to your favorite dessert board! ⤵️
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Why You’ll Love Lemon Blueberry Bars
- They’re sweet, tangy, fruity, and creamy with a satisfyingly crunchy graham cracker crust. Seriously, they’re almost too good for words!
- While they do take hours to set, they come together quickly, which is great when you’re short on time but need an outstanding homemade treat.
- If you tasted these bars without knowing, you’d swear there were at least 50 ingredients in the mix. I mean, certainly, a dessert this good has more than 10 ingredients, right? Wrong! You need fewer than 10 ingredients to make this remarkable treat.
- You don’t need a very large serving to satisfy your sweet tooth. Between the luscious condensed milk and punchy lemon flavor, even a small serving will hit the spot.
- They look so good and inviting on the dessert table. The beautiful purplish berries contrasted with the light yellow filling look good up close or from a distance. They literally draw you in.
Ingredients
- Lemon – juice and zest
- Eggs
- Condensed Milk
- Graham Crackers
- Butter – salted
- Vanilla Extract
- Sugar
- Salt
See the recipe card for quantities.
How to Make Lemon Blueberry Bars
Preheat the oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to remove from the pan.
Using a food processor, add the graham crackers and blend until they form fine crumbs. Add the crumbs to a small bowl, then add the sugar and salt, and mix until well combined. Add the melted butter and stir until all the crumbs are evenly moistened. It will look like wet sand.
Press the graham cracker mixture firmly into the prepared pan, using the bottom of a measuring cup or glass to create an even crust. Bake for 10 minutes, then remove from the oven to cool slightly. Keep the oven temperature at 350 degrees.
In a large bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks, salt, and vanilla extract until smooth and well combined.
Gently fold the blueberries into the lemon mixture. Then pour the filling over the cooled crust. Bake for 25–30 minutes, or until the edges are set and the center very slightly jiggles.
Let the bars cool completely at room temperature. Then transfer them to the refrigerator and chill for 6–8 hours.
Use the parchment overhang to lift the bars from the pan. Slice into squares, dust with powdered sugar (optional), and enjoy!
Top Tip
- Always use fresh lemons and berries. Frozen berries and bottled lemon juice just aren’t very appetizing in this recipe.
- Line your pan with parchment paper so you can easily remove and slice them. You’ll be so happy you did this!
- While our cooking time is a good start, you’ll want to use a visual cue to know when the bars are just right. They’re done when they have a tiny jiggle when you remove them from the oven.
Storage
Keep your easy lemon bars in the fridge, in an airtight food storage container, for up to a week.
Did you know you can freeze the bars, too? Simply wrap and freeze them individually in plastic wrap. Next, place them in a freezer bag and store them in the freezer for up to 3 months. When you’re ready to serve, thaw in the refrigerator first.
FAQs
Yes! Fresh blueberries are a key ingredient in this recipe. Frozen berries will be mushy and off-putting.
Of course! Making these bars up to a day in advance is a good idea. You’ll know that the filling set properly and flavors had a chance to “marry.”
Yes! You’ll want to keep the bars in the fridge for safe storage. Also, they taste much better cold.
Ugh! I know your pain. 🙁 This usually means you didn’t bake them long enough. Next time, you’ll want to perform a jiggle check by removing the pan from the oven and gently shaking it. The filling should only move slightly.
Easy Lemon Blueberry Bars
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
Crust
- 7 Tbsp Salted Butter
- 3 Tbsp Sugar
- 10 Graham Cracker Sheets About 1 ½ Cups
Filling
- 28 Oz Sweetened Condensed Milk 2 (14-Oz) Cans
- 4 Large Egg Yolks
- 1 Tbsp Lemon Zest About 1 Lemon
- ¾ Cup Lemon Juice About 3 Lemons
- ¼ Tsp Kosher Salt
- ½ Tsp Vanilla Extract
- 1 ¼ Cups Fresh Blueberries
Instructions
- Preheat the oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to remove from the pan.
- Using a food processor, add the graham crackers and blend until they form fine crumbs. Add the crumbs to a small bowl, then add the sugar and salt, and mix until well combined. Add the melted butter and stir until all the crumbs are evenly moistened. It will look like wet sand.
- Press the graham cracker mixture firmly into the prepared pan, using the bottom of a measuring cup or glass to create an even crust. Bake for 10 minutes, then remove from the oven to cool slightly. Keep the oven temperature at 350 degrees.
- In a large bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks, salt, and vanilla extract until smooth and well combined.
- Gently fold the blueberries into the lemon mixture. Then pour the filling over the cooled crust. Bake for 25–30 minutes, or until the edges are set and the center very slightly jiggles.
- Let the bars cool completely at room temperature. Then transfer them to the refrigerator and chill for 6–8 hours.
- Use the parchment overhang to lift the bars from the pan. Slice into squares, dust with powdered sugar (optional), and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 7 days.
- We used metal clips to help hold the parchment paper in place while the crust is baking.
Nutrition
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