Blueberry Lemon Bars ~ there’s something about the early days of spring that just seems to call out for a batch of these fresh lemon bars. This recipe is easier than most, and the juicy blueberries are a bonus.
The best technique for eating fairly healthy most of the time is simply not to buy the bad stuff, right? By the time we realize there’s nothing sweet in the house it’s too late and we’re too tired to do anything about it. But these easy peasy blueberry lemon bars are a sly work-around for those times when we’ve been a little too virtuous for our own good. Got some blueberries and a couple of lemons in the fridge? A can of condensed milk and a sleeve of graham crackers in the cupboard? You’re set!
I made these just for myself, not the blog, but the flavor turned out so creamy and inviting I figured I’d better share them with you. The lemon is creamier than a standard lemon curd bar, but just as tangy ~ that’s because there’s a full 1/2 cup of fresh squeezed lemon juice in the recipe. The combination of tart lemon with the creamy texture is nice, and similar to the effect you get in my TANGY LIME BARS.
The blueberries pop their juice as you bite into them, which is wonderful. And the slight vanilla cinnamon of the graham crackers works really well with the lemon. You can enhance that effect by adding a little extra cinnamon to the crust.
Blueberry and lemon is a winning combination, I’ve used it in everything from BLUEBERRY LEMONADE, to BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM.
TIPS:
- Keep these bars chilled for best flavor and texture.
- Use only fresh squeezed lemon juice, no bottles!
- Fresh blueberries only, frozen will be too wet for this recipe.
Ingredients
- 1 sleeve (9 full) graham crackers
- 1/2 cup brown sugar
- 5 Tbsp unsalted butter, melted
- 4 large egg yolks
- 14-ounce can sweetened condensed milk
- 1/2 cup strained fresh squeezed lemon juice
- a drop of yellow food coloring (optional)
- 2/3 cup fresh blueberries
Instructions
- Preheat oven to 350F
- Toss the crumbs with the sugar and melted butter, making sure to get all the crumbs evenly saturated.
- Press the crumbs evenly into the bottom of a 9x9 inch square baking pan.
- Whisk the egg yolks well, and whisk in the condensed milk until well combined. Add the lemon juice and food coloring, if using, and mix again. Fold in the blueberries.
- Pour into the crust and bake for about 15-20 minutes, until just set.
- Let cool, then refrigerate for a few hours before serving.
- Serve cold with a dollop of sweetened whipped cream.
Make it your own ~
- Any cookie crumb will work for this crust.
- Raspberries would be nice in place of the blueberries.
- Try this with other types of citrus juice. If the juice isn’t tart enough you can mix it with a little lemon juice.
Don’t forget to pin these Blueberry Lemon Bars
I bet you'll love these too!
11 Comments
Laura | Tutti Dolci
March 23, 2018 at 6:00 pmI love anything blueberry lemon and these bars are such a dreamy taste of spring!
Adina
March 23, 2018 at 9:17 amOne of my favorite combinations are blueberries and lemon curd. Or raspberries and lemon curd. These bars look absolutely amazing, that creaminess… I could bake them right now, if I had either raspberries or blueberries in the house, I have to get some.
Joan
March 23, 2018 at 3:11 pmI love the look of these, I’ve never heard of using condensed milk in lemon bars.
Sue
March 23, 2018 at 3:27 pmRaspberries are next for me Adina!
Holly Galloway
March 23, 2018 at 8:25 amThese bars sound wonderful. One question though…is this for an 8 inch square pan?
Sue
March 23, 2018 at 8:36 amI use a 9×9 square, but you can use an 8 inch, too.
Chris Scheuer
March 23, 2018 at 6:01 amI love the wonderful lemon-blueberry combination too! These bars are a little dangerous though – they look amazing but almost too easy to throw together on a whim!
Jennifer @ Seasons and Suppers
March 23, 2018 at 5:59 amLove lemon bars and with blueberries … even better! So pretty and Spring-y :)
Tricia @ Saving Room for Dessert
March 23, 2018 at 5:01 amI’m a fan of anything blueberry and lemon, and lemon bars are one of my all-time favorite desserts! I’ll have to give these a try – and may share them with the family … well maybe, maybe-not :) Have a great weekend!
Angie@Angie's Recipes
March 23, 2018 at 4:50 amI love the flavour and the colour contrast of yellow and blue is just beautiful!
Mary Ann | The Beach House Kitchen
March 23, 2018 at 4:20 amSo glad you decided to share these Sue! I have always loved the combo of lemons and blueberries. Such a delicious spring dessert. And I love how easy they are!