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Tangy Blueberry Lemon Bars Recipe Easy Homemade Shortbread Crust Delight

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These tangy blueberry lemon bars feature a buttery shortbread crust and a bright, fresh lemon filling studded with juicy blueberries. Perfect for a quick, crowd-pleasing dessert that balances tart and sweet flavors.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (150g) fresh blueberries
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1/3 cup (40g) all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup sugar until light and fluffy, about 3-4 minutes.
  2. Add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture. Mix on low speed or stir gently until just combined. Dough will be crumbly but should hold together when pressed.
  3. Press dough evenly into the bottom of a greased or parchment-lined 9×13-inch baking pan, packing well especially in corners.
  4. Bake crust for 15-18 minutes until lightly golden around edges. Remove and let cool slightly.
  5. While crust bakes, whisk together 1 cup sugar and 3 eggs in a medium bowl until smooth and glossy, about 1-2 minutes.
  6. Add 1/2 cup freshly squeezed lemon juice and 1 tablespoon lemon zest to egg mixture, stirring gently.
  7. Sprinkle in 1/3 cup all-purpose flour and a pinch of salt, stirring until just incorporated.
  8. Fold in 1 cup fresh blueberries gently to avoid breaking them.
  9. Pour filling over warm crust and spread evenly.
  10. Bake assembled bars for 25-30 minutes until filling is set but slightly wobbly in center and edges are firm and lightly golden.
  11. Remove from oven and cool completely on a wire rack. Chill in fridge for at least 1 hour before slicing into squares.

Notes

Do not overmix the crust after adding flour to keep it tender and flaky. Use room temperature eggs for a smoother filling texture. Fresh lemon juice and zest are essential for bright flavor. Chill bars before slicing for clean cuts. Frozen blueberries can be used if thawed and drained to avoid sogginess.

Nutrition

Keywords: blueberry lemon bars, shortbread crust, lemon dessert, blueberry dessert, easy lemon bars, homemade dessert, tangy lemon bars, blueberry bars

Find it online: https://cooksybite.com/tangy-blueberry-lemon-bars-recipe-easy-homemade-shortbread-crust-delight/