Description
These Lemon Blueberry Bars offer a perfect blend of sweetness and tanginess, making them a delightful addition to any dessert table.
Ingredients
Scale
- 2 large eggs
- 1½ cups granulated sugar
- 1 cup salted butter, melted
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, or 3 to 4 drops of lemon oil
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ cups fresh blueberries
- ½ cup blueberries (for glaze)
- ½ cup granulated sugar (for glaze)
- ½ cup powdered sugar (for glaze)
- 1 to 2 tablespoons heavy cream, or milk (for glaze)
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven is heating up, take a 9×13 glass baking dish and line it with parchment paper, allowing some overhang for easy lifting later. This will help keep your lemon blueberry bars intact and prevent them from sticking to the dish.
- In a stand mixer or using a hand mixer, whisk the two large eggs at high speed until they become frothy—this process introduces air into the eggs and helps with the texture of the final product. Next, gradually add in the 1½ cups granulated sugar while whisking at high speed until the mixture becomes foamy and increases in volume. The key here is to really whip it good for a thicker consistency.
- To the egg and sugar mixture, add in the melted butter, fresh lemon juice, lemon zest, vanilla extract, and lemon extract (or lemon oil). Beat this on medium speed to combine all ingredients smoothly. The buttery and citrus scents will start to fill your kitchen, making it a delightful place to be!
- In a separate bowl, mix together the 2¼ cups of all-purpose flour and 1½ teaspoons of baking powder. This is a crucial step as it ensures that the leavening agent is evenly distributed throughout your flour. Gradually add this flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing; you want to keep the batter light and fluffy.
- Gently fold in the 1½ cups of fresh blueberries. Be careful not to overwork the batter—you want to maintain the integrity of the blueberries as they will burst while baking, creating beautiful blueberry pockets in each bar. Once incorporated, pour the mixture into your prepared baking dish and spread evenly.
- Place your baking dish in the preheated oven and let it bake for about 30 minutes. To test if it’s done, insert a toothpick into the center; it should come out clean without any wet batter attached. Once baked, remove from the oven and let it cool slightly.
- To create the delicious glaze, heat ½ cup of blueberries and ½ cup of granulated sugar in a small saucepan over medium heat. If the mixture appears too thick, you can add a splash of water. Constantly stir until the sugar fully dissolves and the blueberries break down to form a vibrant syrup.
- Remove your saucepan from the heat and strain the blueberry mixture through a sieve into a bowl, discarding the solid parts. To the strained syrup, add ½ cup of powdered sugar and whisk until smooth. If necessary, add 1 to 2 tablespoons of heavy cream or milk to achieve a spreadable glaze consistency.
- While the lemon blueberry bars are still warm, spread the glaze generously over the top. Allow them to cool fully, then lift the bars out of the baking dish using the parchment paper overhang, and cut them into squares for serving. Enjoy!
Notes
These bars can be made in under an hour, perfect for last-minute gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 280 per serving
- Sodium: 150 mg
- Protein: 3 g