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Tangy Blueberry Lemon Bars Recipe with Easy Crunchy Graham Cracker Crust

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These tangy blueberry lemon bars feature a crunchy graham cracker crust paired with a bright, silky lemon and blueberry filling. Perfect for a refreshing dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (67g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 ¼ cups (250g) granulated sugar
  • 2 tablespoons all-purpose flour
  • ⅓ cup (80ml) freshly squeezed lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 1 cup (150g) fresh blueberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving an overhang on two sides for easy lifting.
  2. In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.
  3. Press the crust firmly into the bottom of the prepared pan to form an even ¼ inch thick layer. Bake for 10-12 minutes until edges are golden and fragrant. Remove and let cool slightly.
  4. In a large bowl, whisk together eggs and 1 ¼ cups sugar until light and frothy, about 2 minutes. Add flour, lemon juice, and lemon zest; whisk until smooth.
  5. Gently fold in the blueberries with a rubber spatula to keep them intact.
  6. Pour the filling evenly over the warm crust.
  7. Bake for 25-30 minutes, until the filling is set but slightly jiggly in the center.
  8. Cool completely on a wire rack, then chill in the refrigerator for at least 2 hours or overnight.
  9. Lift bars out using parchment overhang, dust with powdered sugar if desired, slice into squares, and serve.

Notes

Use fresh lemons for best flavor and zest. Baking the crust before adding filling keeps it crunchy. Chill bars well before slicing for clean cuts. Frozen blueberries can be used if thawed and drained. For gluten-free, substitute flour with cornstarch and use gluten-free graham crackers or almond flour. For dairy-free, replace butter with solid coconut oil. Use a sharp knife dipped in hot water for neat slices.

Nutrition

Keywords: blueberry lemon bars, lemon bars, blueberry dessert, graham cracker crust, easy dessert, summer dessert, tangy lemon bars

Find it online: https://goldensimmer.com/tangy-blueberry-lemon-bars-recipe-with-easy-crunchy-graham-cracker-crust/