Best Dessert Recipes: Blueberry Lemon Bars

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Best Dessert Recipes: Blueberry Lemon Bars

Blueberry Lemon Bars Recipe

Blueberry Lemon Bars Recipe


I’m not sure what possessed me to make this flavorful twist on Blueberry Bars (no chocolate?), but the taste of lemon, though subtle, adds a lot of flavor to this Blueberry Lemon Bars recipe! I wish I could have shared these with my grandma. She would have loved them!

My husband liked them so much he ate a good chunk of these all by himself. Kid #1 absolutely loved them too which really surprised me! I was waiting for him to ask why I didn’t just make blueberry pie. Instead? These were gone in record time.

I subbed in Lemon Extract for the Vanilla and used Orange Zest in place of the Lemon. These need to be on your “must make” list! This recipe is from Cooking Classy.

Blueberry Lemon Bars Recipe

Best Dessert Recipes: Blueberry Lemon Bars

Ingredients

  • 1 1/2 Cups Flour
  • 3/4 Cup Sugar, Divided
  • 1/2 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1 teaspoon Lemon Zest
  • 1 Egg Yolk
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup Butter, Cubed
  • 2 teaspoons Cornstarch
  • 1 Tablespoon Lemon Juice
  • 2 Cups Fresh Blueberries, Room Temperature

Instructions

  1. 375* Oven.
  2. Grease 8x8 Baking Dish. Set aside.
  3. In a large mixing bowl whisk together Flour, 1/2 cup Sugar, Baking Powder, Salt and Lemon Zest. In a small bowl, whisk together Egg Yolk and Vanilla Extract until combined.
  4. Add Egg Mixture and Butter to Flour Mixture.Using a pastry blender, cut into coarse crumbs.
  5. Press 2/3 of the mixture evenly into prepared dish.
  6. In a separate mixing bowl, combine 1/4 Cup Sugar and 2 teaspoons Cornstarch.
  7. Stir in lemon juice.
  8. Add Blueberries.
  9. Toss Blueberries to coat evenly. Pour over crust.
  10. Sprinkle remaining Crumb Mixture over Blueberry Layer.
  11. Bake 35 -- 40 minutes or until golden brown.
  12. Serve warm or cold. Store in refrigerator.
http://littleindiana.com/2012/07/best-dessert-recipes-blueberry-lemon-bars/

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By |2016-02-15T10:38:21+00:00July 12th, 2012|Eat, Little Towns, Recipes|5 Comments

About the Author:

Jessica Nunemaker is the Owner of Little Indiana.com. More than a website, Little Indiana is a book, "Little Indiana: Small Town Destinations" (IU Press) awarded first place in the "Best in Indiana Journalism for a Nonfiction Book" by the Indiana Chapter of the Society of Professional Journalists. Little Indiana is also a bi-monthly newspaper column in a local paper and a PBS segment on the former Emmy award-winning program, "The Weekly Special."

5 Comments

  1. Jessica Nunemaker January 25, 2017 at 12:47 pm

    Oh, that is very good to know. It’s not easy to get decent berries in Indiana in the winter! Ha ha!

  2. Marlene September 4, 2016 at 2:26 pm

    Have made these twice now with frozen blueberries with mo problems. Just rinse the ice crystals off and let a son in colander while preparing the recipe. These are just wonderful!!!!!!

  3. Claudia Pletting August 4, 2012 at 8:15 pm

    Jessica,

    Made these bars today. Just ate one for dessert. These are wonderful! I had my sister and my niece here from Michigan and we all just swooned over these Lemon Blueberry Bars! I even took a picture of them>>>grin>>>
    Thank you for the recipe.

  4. Jessica Nunemaker August 1, 2012 at 2:07 pm

    I’m sure you could sub in frozen berries. Perhaps tossing them with a bit of flour and adding them right before you are ready to bake them will help reduce bleeding and thawing. Maybe increase the flour amount to allow for thawing berries?

  5. Claudia Pletting August 1, 2012 at 7:45 am

    These look wonderful and I am going to try them tomorrow. Question: Would there be any issues if I used frozen blueberries (as I do for pies)? Would the texture change at all or be “soggy”

    Claudia

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