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Lemon Blueberry Bars

5 from 1 vote

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Fresh blueberries and a lemon filling are sandwiched between a crumble crust and topping to make these delicious Lemon Blueberry Bars! Similar to my Blueberry Coffee Cake!

close up of a corner of a lemon blueberry bar stacked on top of other bars

Lemon Blueberry Bars | So GOOD!

I wish I could take credit for these Lemon Blueberry Bars, but I totally found this recipe in an issue of Fine Cooking magazine from July ’08. I just couldn’t NOT share the recipe. Lemon, my all-time favorite dessert flavor, paired with fresh blueberries and a crumble crust and topping. Hello, lover! Please please please try these because they are so delicious and so easy to make! Enjoy!

washed room temperature blueberries in a white bowl with two other bowls behind it

Main Ingredients Needed

Start out by gathering up these ingredients to make Lemon Blueberry Bars!

  • Egg Yolk – this adds richness and creaminess to the filling. You’ll also be using the egg white for the crust!
  • Sweetened Condensed Milk – an easy ingredient used to sweeten while still keeping things creamy.
  • Lemon Juice + Zest – these two flavor the filling with all of that amazing tart lemony flavor.
  • Blueberries – use fresh blueberries for best results. Also, use room temperature berries if you can, that way the baking is nice and even.

For the Crumble

  • Butter + Salt – the recipe calls for softened unsalted butter and a bit of salt to supplement that. Feel free to use salted butter and adding less salt, if desired! Either way this crumble topping is going to be so flavorful!
  • Flour – this holds together the butter so it doesn’t become a melty mess.
  • Old-Fashioned Rolled Oats – don’t use the quick cooking kind, they mess up the texture of this crumbly topping.
  • Brown Sugar – to sweeten! I used light but you can use regular brown sugar as well.
  • Baking Powder – this makes everything a little more crumbly.
  • Egg White – this is mixed in with some of the crumble mixture to make a stable crust! And don’t worry, you’ll be using the egg yolk in the lemon filling.

Can I use frozen blueberries?

You could use frozen blueberries but I would suggest increasing the amount of time in the oven before adding the crumble topping to account for the added moisture.

How to Make Lemon Blueberry Bars

For full details on how to make these Lemon Blueberry Bars, see the recipe card down below 🙂

Step 1: Preheat + Prep

Preheat oven to 350 degrees. Line 9×13-inch baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter sides and bottom of the foil.

Step 2: Make Crumb Mixture + Bake

 In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping.

Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Bake crust until it starts to form a dry top. 

Step 3: Make Lemon Mixture

Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for a couple of minutes to thicken. 

Step 4: Layer Ingredients

Sprinkle blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries. It’s fine if the lemon mixture isn’t perfectly even.

Step 5: Bake + Cool

Bake just until the lemon mixture begins to form a shiny skin. Sprinkle the reserved topping over the lemon blueberry layer, pressing the streusel between your fingers into small clumps as you sprinkle. Bake until filling is bubbling at the edges and the topping is brown.

Let the bars cool in the pan on a rack until just warm, about an hour.

My Secret to Perfectly Cut Lemon Blueberry Bars

Remember to line your baking pan with foil for easy cutting after your Lemon Blueberry Bars are baked. Once cool enough to do so, carefully lift them out of the pan using the foil overhang and transfer them to a wire rack to cool completely. Remove foil and cut into 24 bars. Wipe off your knife if it gets too messy then continue cutting. Voila, perfectly cut bars.

Storing Instructions

Lemon Blueberry Bars can be stored at room temperature for a few hours, but otherwise should be kept in the refrigerator. Cover with plastic wrap and store for up to a week in the fridge.

top down view of sliced lemon blueberry bars

Can I Freeze Lemon Blueberry Bars?

Yes, these Lemon Blueberry Bars can be frozen! Be sure to store them in a freezer-safe airtight container (like a freezer bag) and freeze them for up to three months. To serve, thaw in the fridge overnight.

lemon blueberry bars stacked on top of each other on a white plate

More Lemon Blueberry Treats to Try!

These bars are so perfect for a summer or springtime picnic or BBQ. They make enough to share and would be super good with vanilla ice cream too.

The printable recipe card is down below 🙂

5 from 1 vote

Lemon Blueberry Bars

Fresh blueberries and a lemon filling are sandwiched between a crumble crust and topping to make these delicious Lemon Blueberry Bars!
servings 24 Bars
Prep Time 25 mins
Cook Time 42 mins
Total Time 1 hr 7 mins

Ingredients

  • 1 cup unsalted butter 2 sticks, softened
  • 3 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats not quick oats
  • 1 1/3 cups light brown sugar packed
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg separated
  • 14 oz sweetened condensed milk 1 can
  • 1/2 cup fresh lemon juice
  • 2 teaspoons lemon zest grated
  • 2 1/2 cups blueberries washed and drained, use at room temperature

Instructions

  • Position a rack in the center of the oven. Preheat oven to 350 degrees. Line 9 x 13 inch baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter sides and bottom of the foil.
  •  In large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping.
  • Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Bake crust until it starts to form a dry top, 10 to 12 minutes. 
  • Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest and egg yolk. Let this mixture stand 5 minutes; it will begin to thicken. 
  • Sprinkle blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries. Its fine if the lemon mixture isn't perfectly even.
  • Bake just until the lemon mixture begins to form a shiny skin, 7 to 8 minutes. Sprinkle reserved topping over the lemon blueberry layer, pressing streusel between your fingers into small clumps as you sprinkle. Bake until filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
  • Let bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove foil and cut into 24 bars when cool. May be stored at room temperature for a few hours, but otherwise should be kept in the refrigerator.

Nutrition

Calories: 249kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 194mg | Potassium: 91mg | Fiber: 1g | Sugar: 24g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: blueberry bars, lemon blueberry bars

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