Blueberry Lemon Bars

Using a 9×13″ pan, cut into 36 small rectangles to finish and serve.

Substitute any other frozen fruit in this recipe, swapping out the lemon. Split the crumble between the top and bottom.

  • 15h
  • 45h
  • 1h
  • 36 bars


  • 1 c white sugar
  • 1 tsp. baking powder
  • 3 c all-purpose flour
  • 1 c cold unsalted butter
  • 1 egg
  • 1/4 tsp. salt

For the blueberry mixture

  • 1 lemon, zested then juiced
  • 1 pkg frozen blueberries
  • 1/2 c white sugar
  • 4 tsp. corn starch


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for 45 minutes, or until top is slightly brown. For an extra finish, sprinkle lemon juice from 1 half lemon over the top crust during the last 5 minutes of baking.


  • 18 dessert servings
  • 22g