Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
For the Filling:
- ¾ cup granulated sugar
- ¼ cup + 2 tablespoons all-purpose flour
- 4 large eggs
- Zest of 1 lemon
- ⅔ cup lemon juice (freshly squeezed, about 3-4 lemons)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Powdered sugar (for dusting, optional)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Grease an 11″x7″ baking dish with baking spray and set it aside.
- In a large mixing bowl, cream together the butter and sugar using a hand mixer for about 2 minutes, until the mixture is light and fluffy.
- Add the flour and mix until fully incorporated. The dough will be crumbly but should come together when pressed.
- Press the dough evenly into the greased baking dish, ensuring it covers the bottom in an even layer.
- Bake for 22-25 minutes, or until the crust is lightly golden brown.
Step 2: Prepare the Filling
- While the crust is baking, prepare the filling. In a large mixing bowl, combine the sugar and flour and stir until well mixed.
- Add the eggs and lemon zest, whisking until the mixture is smooth.
- Pour in the lemon juice and vanilla extract, stirring until fully incorporated.
Step 3: Assemble and Bake
- Once the crust has finished baking, carefully pour the lemon filling over the warm crust.
- Sprinkle the blueberries evenly over the filling.
- Return the dish to the oven and bake for 23-26 minutes. The bars are done when the center is slightly jiggly but set, similar to checking a cheesecake.
Step 4: Cooling and Setting
- Let the bars cool at room temperature until they are no longer warm.
- Cover and place them in the refrigerator for at least 4 hours, or ideally overnight, to allow them to fully set.
- Before serving, dust with powdered sugar for an extra touch of sweetness.
Notes
- Prevent a Soggy Crust: Make sure your crust is golden brown before adding the filling. If it looks too pale, let it bake for another 2-3 minutes.
- Even Blueberry Distribution: Toss the blueberries in a tiny bit of flour before sprinkling them over the filling. This prevents them from sinking to the bottom.
- Checking for Doneness: The filling should be slightly jiggly in the center when removed from the oven. Overbaking can cause the bars to crack.
- Cutting Neatly: For clean slices, use a sharp knife and wipe it with a damp towel between cuts.
- Storing Leftovers: Keep the bars refrigerated in an airtight container for up to 5 days. They also freeze well for up to 3 months—just thaw them in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes