The College Housewife » Recipes » sweets » Blueberry Lemon Bars

Blueberry Lemon Bars

Yesterday I was just taking a normal study break. No big deal just surfing pinterest. 

When you’re a baking-cooking-food-picture-taking-obsessed person like me, something just like
possesses you when you’re on pinterest.




yeah goes a little something like that.

Then here you have it the blueberry lemon bar. Study breaking / procrastination at it’s finest. I mean honestly these took like twenty minutes to make but you get the gist? 

They’re super simple. I didn’t even buy anything special for them I just used what was on hand. The bottom is sort of like a stiffer cake base and then when you reach the lemon filling.

mmmmmmmmm and then the tart blueberries burst open, MMMMMM!

These little bars are so simple and delicious. I don’t know why I haven’t made more dessert bars?! They were like really easy and like really good. When I saw how many different flavors were on pinterest, I was kind of like… are these the thing right now? am I missing something?

But anyways, if you need that “super quick, oh crap, unexpected company is coming over” dessert. These little guys are pretty great. 

Blueberry Lemon Bars

for the crust

1 1/2 Cups of all-purpose flour
1/2 Cup of sugar
1/2 Teaspoon of baking powder
1 Teaspoon of lemon zest
1/8 Teaspoon of salt
1 Egg
1/2 Cup / one stick of cold butter

for the filling

1 Cup of sugar
1/4 Cup of flour
1/2 Cup of fresh squeezed lemon juice (about 3 small lemons)
3 Eggs
1 Tablespoon of lemon zest
3 Tablespoons of milk or cream
1/4 Teaspoon of salt
1 Cup of blueberries
   powdered sugar (optional)

Grease and line a 9×13 inch pan with parchment paper. Preheat oven to 375 degrees F.

for the crust

In a large mixing bowl combine flour sugar, baking powder, lemon zest, and salt. Grate with a cheese grater your stick of cold butter. This makes your life so much easier when blending the dough. Add in your egg. With your hands or a pastry blender combine dough mixture until crumbly. Pat the dough evenly into your greased pan and set aside. 

for the filling

In a large mixing bowl whisk together sugar, flour, lemon juice + zest, milk, and salt. Then whisk in your three eggs. Pour mixture over dough. Sprinkle evenly with blueberries.

Bake at 375 degrees for 40-45 minutes until middle no longer jiggles. Let cool for 20-30 minutes. Pop them in the fridge for 20 minutes and they slice much easier. If desired sift with powdered sugar.


adapted from the smitten kitchen


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