These Blueberry Lemon Bars combine the bright, tart flavor of lemon with bursts of fresh blueberries for a delightful twist on the classic lemon bar.
It may still feel like winter in some places, but these Blueberry Lemon Bars are a perfect way to welcome warmer weather and spring gatherings. Fresh blueberries add natural sweetness and a lovely color contrast to the tangy lemon filling, while the buttery crumble topping gives each bar a satisfying texture.
INGREDIENTS TO MAKE BLUEBERRY LEMON BARS
- ✓ 1 package Krusteaz Meyer Lemon Bar Mix
- ✓ 3 large eggs
- ✓ 1/3 cup water
- ✓ 1/2 cup fresh blueberries
- ✓ 5 tablespoons butter, softened (for crumble)
- ✓ 1/3 cup brown sugar (for crumble)
- ✓ 1 cup all-purpose flour (for crumble)
TOOLS FOR BAKING
- ✓ 8×8 inch baking pan
- ✓ Mixing bowls
- ✓ Whisk and spatula
- ✓ Aluminum foil and non-stick spray
HOW TO MAKE BLUEBERRY LEMON BARS
Base and Filling: These bars start with a complete crust from a Meyer lemon bar mix. Prepare the crust according to the package directions for a firm base. For the filling, combine the lemon mix with eggs and water, then gently fold in fresh blueberries so they remain intact and distribute evenly.
Crumble Topping: Make the crumble by combining softened butter, brown sugar and flour until the mixture forms coarse crumbs. You can use a fork, pastry cutter or your hands. The crumble should be able to be sprinkled easily over the filling.
Baking Tips: Bake the crust briefly before adding the filling so it stays crisp. Pour the lemon-blueberry filling over the hot crust, then scatter the crumble on top. Bake until the filling is set (it should not be jiggly) and the crumble is lightly golden. Allow the bars to cool thoroughly before slicing — chilling helps them cut cleanly.
TRY THESE BAR RECIPES TOO
Frosted Lemon Cheesecake Bars • Strawberry Lemon Bars • Peaches and Cream Bars
Recipe Details
Servings: 16 Bars
Prep Time: 10 mins • Cook Time: 28 mins • Additional Time: 1 hr 50 mins • Total Time: 2 hrs 28 mins
Ingredients
BARS:
- 1 package Krusteaz Meyer Lemon Bar Mix
- 1/3 cup water
- 3 large eggs
- 1/2 cup fresh blueberries
CRUMBLE TOPPING:
- 5 tablespoons butter, softened
- 1/3 cup brown sugar
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with aluminum foil and spray with non-stick baking spray.
- Press the entire pouch of complete crust into the bottom of the prepared pan. Bake for 8 minutes; the crust will remain pale.
- In a medium bowl, whisk together the lemon filling mix, water and eggs. Gently fold in the fresh blueberries.
- Pour the lemon-blueberry filling over the hot crust, spreading evenly.
- In a small bowl, combine the softened butter, brown sugar and flour. Mix until crumbly.
- Sprinkle the crumble topping over the lemon filling.
- Bake for 30–35 minutes, or until the filling is set and the crumble is lightly browned. Allow the bars to cool completely before cutting.
- Serve chilled or at room temperature. Optional: top with whipped cream or a scoop of vanilla ice cream.
Notes
- Store: Cover with foil or plastic wrap and refrigerate for 3–5 days.
- Substitutions: You can use frozen blueberries if fresh are not available; thaw and drain excess liquid to avoid a soggy filling.
- Make-ahead: These bars can be baked a day ahead and refrigerated until serving.
Nutrition (per bar)
Calories: 212 kcal, Carbohydrates: 37 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 3 g, Sugar: 19 g, Sodium: 266 mg.
If you make these bars, share a photo and tag the account or use the hashtag mentioned in the original recipe page to show how yours turned out.
I am a member of the Krusteaz Baker’s Dozen program and worked with the brand as an ambassador and content creator. All opinions, photography and ideas are my own.