These Blueberry Lemon Bars combine everything you love about classic lemon bars with the bright, fresh flavor of blueberries.
It’s starting to feel like spring in my mind — I’m counting down to warmer weather and all the fun that comes with it. With St. Patrick’s Day and March Madness around the corner, I wanted an easy, crowd-pleasing treat. These blueberry lemon bars fit the bill: bright lemon filling studded with fresh blueberries and finished with an irresistible crumble topping.
INGREDIENTS TO MAKE LEMON BARS
✓ KRUSTEAZ MEYER LEMON BAR MIX
✓ EGGS
✓ FRESH BLUEBERRIES
✓ BUTTER
✓ BROWN SUGAR
✓ FLOUR
TOOLS FOR BAKING
✓ 8×8 INCH BAKING PAN
✓ MIXING BOWLS
✓ WHISK
✓ SPATULA
HOW TO MAKE BLUEBERRY LEMON BARS
KRUSTEAZ MIX: I used Krusteaz Meyer Lemon Bar Mix for the filling and crust base. It simplifies the process and yields reliably bright lemon flavor.
CRUMBLE TOPPING: Make the crumble by combining softened butter, brown sugar and all-purpose flour. Work the ingredients together with a fork or your fingers until the mixture forms coarse crumbs.
FRESH BLUEBERRIES: Fresh blueberries add a juicy burst that pairs beautifully with lemon. Fold them into the filling so every bite has a touch of berry.
TRY THESE BAR RECIPES TOO
FROSTED LEMON CHEESECAKE BARS
STRAWBERRY LEMON BARS
PEACHES AND CREAM BARS
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Blueberry Lemon Bars
Print Recipe
Ingredients
BARS:
- 1 package Krusteaz Meyer Lemon Bar Mix
- ⅓ cup water
- 3 large eggs
- ½ cup fresh blueberries
CRUMBLE TOPPING:
- 5 Tablespoons butter, softened
- ⅓ cup brown sugar
- 1 cup all-purpose flour
Instructions
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Preheat oven to 350°F. Line an 8×8-inch baking pan with aluminum foil and spray with nonstick baking spray.
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Press the complete crust pouch into the bottom of the pan and bake 8 minutes; the crust should stay pale.
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In a medium bowl, whisk together the lemon filling mix, water, and eggs, then gently fold in the fresh blueberries.
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Pour the lemon filling over the hot crust.
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In a small bowl, combine the softened butter, brown sugar and flour until the mixture is crumbly.
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Sprinkle the crumble topping evenly over the lemon mixture.
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Bake 30–35 minutes, until the filling is set and the crumble is lightly browned. Allow to cool completely before cutting into bars.
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Serve plain or with whipped topping or ice cream.
Notes
- STORE: Cover with foil or plastic wrap and refrigerate for 3–5 days.
I am a proud member of the Krusteaz® Baker’s Dozen program. I was hired by the brand as an ambassador and content creator. All content, ideas, photography and opinions are my own.