Blueberry Lemon Bars Recipe

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This deliciously sweet and tart blueberry lemon bar recipe is the perfect summer treat. Imagine a buttery and crumbly oatmeal crust, covered with a silky lemon curd center, topped with juicy, fresh blueberries. 

Two blueberry lemon bars stacked on a white place with a blue napkin to the right

Thank you Oregon Blueberry Growers for sponsoring this post. All opinions are my own.

A healthier twist on the classic, these blueberry lemon bars are made without refined sugar, and are made all the better with one of the best summer treats of all: blueberries!

These dessert bars are so addicting, you will have a hard time just eating one.

Summer is here! Summer is here! I feel like I could shout it from the rooftops, or at least my patio. This recipe is the perfect summer treat! 

Blueberry picking, pool time with the kids, walks by the river, and delicious sweet treats are at the top of the summer to-do list.

As you all may know, our family dreams of small acreage to be able to raise animals and grow our own food. We’re doing as much as we can, though! See our 1/4 acre homestead plans here.

But since we can’t grow it all on our own, I’m so thankful for all the amazing blueberry farms here in Oregon. Blueberry picking is a great way to harvest your own food without having to take care of it yourself. You can find a listing of Oregon blueberry farms here.

Also, it’s a great way to teach kids the work that goes into the food we eat, and it doesn’t just come from the grocery store. It has to be grown, picked, and cared for.

While we have fresh-picked blueberries, you better believe that we will be adding them to summer recipes like these healthy blueberry lemon bars. Sweet blueberries with tart lemons are a match made in summer heaven!

blueberry lemon bars on a white plate and dusted with powder sugar. More sliced bars on the right on top of parchment paper

Tips:

  • Make this recipe gluten free by using a gluten free 1-for-1 flour. This is usually the way we make them, since my daughter is gluten free. If you have Celiac disease, be sure to use gluten free oats and a gluten free 1-for-1 flour.
  • Fresh blueberries work better than frozen in this recipe because they have less moisture in them. 
  • Sift flour into the lemon curd to help reduce any clumps.
  • Wash and allow blueberries to air dry (or dry them with a towel) so the water doesn’t affect the curd consistency.
  • These bars are best served cold.

The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. See the full disclosure here.

blueberry lemon bars stacked on a white plate with more dessert bars behind them

Why you will love this recipe

Healthy-ish: Blueberries are full of fiber, manganese, and vitamin C and K, as well as a ton of antioxidants. Antioxidants help protect your body from free radicals, and in fact, blueberries have the highest antioxidant levels of all common fruits and vegetables. Source

No refined sugar: These dessert bars are deliciously sweet, and you’d never guess that they don’t have any refined sugar. Instead, they get their sweetness from coconut sugar and honey, which gives it a deeper darker color. 

This one has lower amounts of fat and sugar compared to most lemon bar recipes, and it even contains whole grains by using oatmeal.

Delicious Dessert: There is so much lemon flavor in each bite with a burst of sweetness from the plump blueberries in these blueberry lemon pie bars. Yum. The perfect treat for summer.

Ingredients:

Lemon juice: Fresh lemon juice or bottled will work.  Fresh tends to lend itself to a better flavor.

Blueberries: Choose fresh berries. Frozen ones don’t work as well because they have a lot of moisture in them.

Honey

Coconut sugar– Don’t have coconut sugar? No worries, you can substitute for regular sugar.

Eggs

Oats

Butter

Flour: all purpose flour or gluten free 1-for-1 flour), and vanilla extract.

Tools you may need:

Whisk or hand mixer. You could also use a stand mixer with a paddle attachment or whisk attachment.

Medium Bowl

Measuring cups and spoons

Food processor or pastry blender

Fine mesh sifter

9×12 baking dish

Rubber spatula

two blueberry lemon pie bars on a white plate with more bars on parchment paper in the background

How To Make Blueberry Lemon Bars:

Preheat the oven to 325°. Line a 9×12 pan with parchment paper. You can also grease the pan or use cooking spray to coat well.

butter, oats, and coconut sugar in a food processor

In the bowl of a food processor, add in sugar, oats, and dash of salt. Chop up cold unsalted butter and add to the food processor.

Pulse a few times until well combined.

oatmeal crust in a glass baking dish on top of white towel

Scrape buttery shortbread crust into the parchment lined baking dish and press out in an even layer. I like to use the bottom of a measuring cup for pressing.

Bake the pie bottom crust for 20-25 minutes until just starting to turn golden brown at the edges.

Make the lemon filling

glass bowl with sugar, lemon juice and honey with a whisk in the bowl. Ingredients surround the bowl

While the crust is baking, grab a large mixing bowl. You could also use a stand mixer.

To the bowl, add lemon juice, honey, vanilla, and sugar. Whisk well. 

Whisk in eggs and salt.

hand holding a fine mesh strainer with flower over a bowl of eggs, lemon juice, sugar. Other ingredients surround the bowl

Sift in flour using a fine mesh sifter and stir until there are no lumps.

fresh blueberries sprinkled into lemon curd to make blueberry lemon bars.

Pour lemon mixture over the hot baked crust. Sprinkle in the fresh juicy blueberries and bake for 20-25 minutes. You can also add fresh lemon zest for an extra boost of lemon flavor.

Allow to cool for 30 minutes to an hour at room temperature, and then refrigerate for at least 1-2 hours before cutting and serving for best results.

Dust with powdered sugar (if you desire) before serving.

blueberry lemon bars sliced on white parchment paper with a black and white stripped towel behind it.

Storage:

Store bars in an airtight container in the fridge for up to 7 days You can also cover with plastic wrap after the bars have completely cooled.

They can also be frozen them for later. If stacking leftover lemon bars, place a piece of parchment paper between the bars to prevent sticking.

3 blueberry lemon bars stacked up on a white plate with antique forks to the right

FAQ:

Why are my lemon bars runny?

​Most likely lemon bars are runny because they haven’t been given adequate time to firm up in the fridge. Place them in the fridge as long as possible before serving.

What is lemon bar crust made of?

​Usually it is made with a shortbread or graham cracker crust.

Do you have to refrigerate lemon bars?

Yes. Not only will they hold up better, but because they have a lemon curd center made with eggs it will need to be refrigerated . 

Want more delicious blueberry recipes? Try some of our family favorites!

Try this recipe and love it? Come back and give it 5 stars and pin it! Please and thank you.

blueberry lemon bars stacked on a white plate with more dessert bars behind them

Blueberry Lemon Bars

Sweet and tart blueberry lemon bars are the perfect summer treat. A buttery oatmeal crust is topped with lemon curd and juicy fresh blueberries.
5 from 2 votes
Print Pin Rate
Author: Amy
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill time: 1 hour 30 minutes
Servings: 12

Ingredients

Oatmeal Crust

  • 2 cups oats
  • 1 stick butter
  • 1/4 cup coconut sugar or granulated sugar

Blueberry Lemon Curd

  • 1 pint blueberries fresh
  • 1 cup lemon juice fresh works better, but store bought will also work
  • 1/2 cup honey
  • 1/2 cup coconut sugar or granulated sugar
  • 6 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup all- purpose flour use a GF 1 for 1 flour to make these bars gluten free.
  • dash salt

Instructions

How To Make Oatmeal Crust

  • Preheat oven to 325°. Line 9/12 pan with parchment paper.
  • In a food processor, add in sugar, oats, and dash of salt. Chop up butter and add to food processor.
  • Pulse a few times until well combined.
  • Scrape oatmeal mixture onto parchment lined baking dish and press out until evenly distributed.
  • Bake for 20-25 minutes until just starting to brown at the edges.

Blueberry Lemon Curd

  • While crust is baking, grab a large bowl.
  • To the bowl, add lemon juice, honey, vanilla, and sugar. Whisk well.
  • Whisk in eggs and salt.
  • Sift in flour and stir until there are no lumps.
  • Pour mixture over crust. Sprinkle in blueberries and bake for 20-25 minutes.
  • Allow to cool for 30 minutes to an hour at room temp, and then refrigerate for at least 1-2 hours before cutting and serving.
  • Dust with powdered sugar (if you desire) before serving.

Notes

These are best served cold. 
The darker color of the bars is due to the use of coconut sugar and honey rather than white sugar.
Make this dairy free by using vegan butter or coconut oil.

Nutrition

Calories: 248kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 126mg | Sodium: 128mg | Potassium: 115mg | Fiber: 1g | Sugar: 19g | Vitamin A: 390IU | Vitamin C: 7.9mg | Calcium: 26mg | Iron: 1.3mg
Course: Dessert
Cuisine: American
Keyword: blueberry lemon bars
Tried this recipe? Tag me!Mention @ablossominglife or tag #ablossominglife!

5 Comments

  1. 5 stars
    I don’t love summer! I know it seems CRAZY, but my work is so busy I have never had a chance to enjoy the sweetness of summer. This is the year I have vowed to work less and cook more. Sweet summer berries abound at the farmers’ markets right now, So excited to make this again and again!!

    1. I used to be the same way. We used to be somewhere that was so hot it was unbearable but now I love it. And love all the amazing berries here in Oregon.

5 from 2 votes

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