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.
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!
- 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.
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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.
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.
Coconut sugar– Don’t have coconut sugar? No worries, you can substitute for regular sugar.
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.
Food processor or pastry blender
Fine mesh sifter
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.
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.
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
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.
Sift in flour using a fine mesh sifter and stir until there are no lumps.
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.
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.
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!
- Blueberry Lemon Cheesecake Ice Cream Sandwiches
- Gluten Free Blueberry Pie
- Blueberry Dutch Baby Pancake
- Basil and Blueberry Lemonade
- Blueberry Chia Green Smoothie
- Blueberry Chia Jam
- Sourdough Blueberry Sweet Rolls
Try this recipe and love it? Come back and give it 5 stars and pin it! Please and thank you.
Blueberry Lemon Bars
- 2 cups oats
- 1 stick butter
- 1/4 cup coconut sugar can use granulated sugar
Blueberry Lemon Curd
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.