In the name of great fruit cookies – you’ve got to try these once in a lifetime lemon blueberry bars! They’re better than cream cheese cookies and better than lemon cookies, if that’s even possible. I think they’re better than cookies, period – because they’re easier to make and they have that element of nutrition which is a great excuse to scarf some down.
These tasty little gems are more than a delicious treat. They’re like a divine experience for your mouth. Once you gobble up the first batch you may be inclined to try your hand at some coconut cream pie bars or pumpkin bars. No one would blame you one little bit. Pecan pie bars are another dreamy option you can follow up with. If you love blueberries, you gotta try my blueberry cobbler too!
Here’s what you need to know.
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What I Love About Lemon Blueberry Bars Recipe
- Great for breakfast, an afternoon snack with a cup of tea, or of course, for dessert.
- They make a nice big 9 X 13 pan so they’re great to bring to share at a picnic or barbecue.
- Yummy, rich, and ever so slightly addictive!
Recipe Notes
For the absolute best lemon blueberry bars possible, start with room temperature ingredients. Your butter should be soft and spreadable but still, hold its shape. Even your blueberries should be room temp and completely dried after washing. Also, don’t forget to spray your foil with cooking spray to prevent sticking.
Ingredient Notes
This recipe calls for rolled oats – not quick oats. You’ll also need a large egg, but you want it separated. Here are a few of the best techniques for getting that done. The yolk will be used in the lemon filling and the white will be used elsewhere in the recipe.
Storing Tips
These moist rich bars need to be stored in the fridge. You can keep them in an airtight container or covered casserole dish, but they need to be kept cool and protected from moisture.
Can You Freeze This?
Affirmative!! These puppies freeze really well. After cooling, take the time to double wrap them before sliding them into the frozen abyss, and don’t forget to label them. Simply move them from the freezer to the fridge and let them sit overnight to thaw.
Make Ahead Tips
Being that these yummy bars are ‘built’ while they’re warm, there’s really not a ton you can do ahead of time, besides salivate. You can always blend up the dry ingredients and have them ready to go or keep a couple of completed batches in the freezer. Simply move them from the freezer to the fridge the day before you want to serve them.
How Long Can You Keep This?
Your bars will stay fresh and yummy in the fridge for up to 5 days when stored properly. It’s best to reserve the FDA recommended 2-hour serving rule when you pull these babies out.
Lemon Blueberry Bars
Ingredients
- 1 cup unsalted butter softened at room temperature
- 3 cups all-purpose flour
- 1 1/2 cups rolled oats (not quick oats)
- 1 1/3 cups light brown sugar packed
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg separated
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 1/2 cups (about 13 ounces) blueberries at room temperature
Instructions
- Preheat oven to 350 F. Line a 13x9 metal baking pan with foil, leaving a slight overhang on both sides to lift the bars out. Spray the pan/foil with cooking spray.
- Whisk the flour, oats, brown sugar, salt, and baking powder together in a large bowl. Use a pastry blender (or your fingers) to cut the butter into the dry ingredients completely. (In other words, until the pieces of butter aren't visible anymore.) Set aside and reserve 2 cups of these crumbs for the topping. Beat the egg white with a fork until broken up and foamy. Add it to the crumbs and mix to incorporate. Transfer the mixture to the prepared pan and press to form an even layer of crust. Bake for about 10-12 minutes, or until the top starts to look dry.
- Meanwhile, whisk the condensed milk, lemon juice, lemon zest, and egg yolk together in a medium bowl. Let stand for 5 minutes; the mixture will begin to thicken slightly.
- When the crust has finished baking, transfer the pan to a wire rack and sprinkle the blueberries evenly over the hot crust. Drop spoonfuls of the lemon mixture over the blueberries then spread the lemon mixture gently to distribute it. Work carefully so you don't crush the berries; the lemon layer doesn't have to cover every bit of the crust. Bake until the lemon layer begins to form a shiny skin, about 7-8 minutes.
- Remove the pan to a wire rack and use your fingers to press the reserved crumb mixture into small clumps and sprinkle them over the lemon layer. Use all of the crumb mixtures to cover the lemon layer completely. Bake for 25-30 minutes, or until the filling is bubbling at the edges and the streusel topping is golden brown.
- Transfer the pan to a wire rack and let the bars cool for about an hour, until just warm. Remove them from the pan using the foil overhang and let cool completely on the wire rack. Cut into squares before serving. The bars should be stored in the refrigerator
Nutrition
More Cookie Bars Recipes…
Cookie bars should be a food group in my humble opinion. They’re rich, sweet, delicious and many times nutrient-dense. Plus, you don’t need a fork. Here are even more cookie bars recipes you may enjoy.
Conclusion
Sweet decadent lemon blueberry bars are a culmination of 5-star flavor and 20 minutes in the kitchen. These delicious little treats make fabulous afternoon snacks and even better desserts but they’re also great with your morning cup of joe.
There are many versions of this lovely recipe, but this is one version you don’t want to be without. One bite and you’re hooked plus they make the day a little brighter.
Source: Fine Cooking
So beautiful and full of summer flavors. I've been wanting to make them!
Just an update–The day I saw this I gave this recipe to my co-worker to make for me (LOL!) because she was complaining about having too many blueberries in her fridge. She made them and then brought them in the next day and they were DELICIOUS!! great recipe! 🙂
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Yum!
Karen
A great combination of flavors. And they look so easy to put together.
Blueberries and Cream? I'm in heaven…and I've just read the title of these treats. These look and sound amazing. Perfect for a summer treat!
I was planning on making blueberry coffee cake but you just changed my mind for me. Blueberries and lemons are one of my favorite combinations. Yum.
One of these would be excellent with my coffee. They look fantastic!
oh my goodness, I'm in serious trouble. These bars look so great! I wish i had just a small piece right now!
I can see why you were drooling! These look amazing.
wow love those flavors together!!
Get in my tummy! Wow! These bars look delicious and just beautiful! great job!
Oh this is one of the BEST flavor combos! Blueberry and Lemon = Pure heaven! YUM!
Blueberry and lemon is a flavor combination that I crave constantly! these bars look absolutely amazing!
I love this combination, Your bars look wonderful and your timing is perfect. Blueberries have just begun to reach our farmer's markets :-). I hope you have a great day. Blessings…Mary
These look amazing! The lemon cream part would be my favorite. yum!
I saw these on Tracey's blog too and thought they looked amazing! Yours look fabulous. I love the combination of lemon and blueberry. One of my favorite fruit combos.
i must make these immediately!!
oh, your desserts are always so mouthwatering, this looks incredible. i love the cream filling.
Yum. That looks fabulous!
Aimee