Lemon Blueberry Bars

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


Shortbread Crust
1 cup butter, softened
1/2 cup granulated sugar
2 cup all-purpose flour
Lemon Blueberry Filling
6 egg
3 cup granulated sugar
1 cup all purpose flour
2 tbsp finely grated lemon zest
1 cup fresh lemon juice
2 tsp kosher or sea salt
1 1/2 cup fresh blueberries
icing sugar
Nutritional Facts
Amount Per Serving
400 Calories
6 g
14 g
64 g


1. Preheat oven to 350°F (175°C). Line a 13 x 9-inch (3.5 L) metal cake pan with parchment paper, leaving 1-inch (2.5 cm) extending over long edges for handles. Set aside.

2. Shortbread Crust: In a large bowl, with a hand mixer or stand mixer, cream butter and sugar until light and fluffy. Stir in flour in 2 additions until just combined. Press evenly into prepared pan and chill for 20 minutes. Bake for 20 minutes. Let cool in pan on rack.

3. Lemon Blueberry Filling: In a large bowl, whisk eggs, sugar, flour, lemon zest, lemon juice and salt until combined. Pour over cooled base; sprinkle with blueberries. Bake for 25-30 minutes, or until centre is set.

4. Let cool completely in pan on rack.  Chill uncovered for at least 2 hours before serving. Slice into 16 bars of equal size; sprinkle with icing sugar and serve.

Tip: Substitute equal amounts of raspberries or blackberries for a flavour variation.

Tip: For a more traditional texture for the shortbread crust, use a food processor to process the granulated sugar to create a finer grain.