Easy Blueberry Lemon Crumb Bars
These blueberry lemon crumb bars have a buttery shortbread crust with lemon zest baked right into it (so the lemon doesn’t just disappear into the filling), fresh blueberries that don’t have to be cooked down first, and a cinnamon lemon streusel on top that is going to make you question every other crumb bar you’ve ever made. Finished with my 3-Minute Lemon Glaze, don’t be surprised if you get asked for this recipe every time you make it, I do!
What makes these bars different from the other blueberry bar recipes out there is that there are 4 distinct separate layers of taste and texture. Were not using the same base and topping, were switching it up to make these 10X better.
Between the zingy lemon shortbread, the juicy plump blueberries, the crunch from the streusel AND the sweetness from the lemon glaze- it’s literally like a party in your mouth. I am telling you, you’re gonna want to save this recipe forever!
As a professional baker, blueberry and lemon is a classic flavor combo that I always love to use. I use it in my 5 star rated blueberry lemon bundt, and these blueberry lemon scones. So when I had an abundance of blueberries but didnt want to put in so much effort, I figured, let’s make em into bars!
I first thought I would have to cook the berries down into a jam first but them I realized I didnt have to and could just toss them with some flour, sugar, and lemon juice, and throw them on top of the crust. So much easier!
You can use fresh or frozen blueberries here. I prefer fresh ones because it takes more effort to thaw and dry frozen blueberries and theres a higher risk that they will add too much moisture and end up soggy. If you do decide to use frozen, PLEASE PLEASE make sure you thaw and dry the berries really well.
Make the bars
A hot tip when making this recipe is to make the crumb topping right after you put the lemon shortbread in the oven. You need cold butter for it so theres no need to soften, plus when you’re done, you can put the topping in the freezer while the crust bakes. Keeping the topping super cold allows it to stay crispy while baking and not melt into a gooey mess.
After you bake, the bars need to cool down before you can cut and ice them. Ideally I cool them on the counter for about 20 minutes and then stick them in the fridge for another hour.
You want them to be super chilled before cutting so that the filling sets up and is able to be cut into squares without being a runny mess of blueberry juices.
Lastly top with a lemon glaze before serving for even more flavor and an extra sweet twist.
The first time I made them, I brought them over to a friends house, and then 2 days later got a text from her husband saying that all he wants is an iced coffee and one of these blueberry bars for the rest of his life.
They are THAT good!!
Easy Blueberry Lemon Crumb Bars
Ingredients
Lemon Shortbread Crust
- 1 cup butter or butter substitute, 227 g softened
- 1/2 cup confectioners sugar, 60g
- 2 cups all purpose flour, 240g
- 1/4 tsp kosher salt
- Zest of 1 lemon , You need 2 lemons for this recipe if you want to use all the zest.
Crumble
- 1 cup all purpose flour, 120g
- 1/2 cup brown sugar, 100g
- 1/4 cup white sugar, 30g
- 1/4 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 cup butter, cold, diced small
- Zest of 1 lemon
Blueberry Filling
- 2 pints blueberries, 4 cups, fresh or frozen washed, and dried very well
- 2 tbsp all purpose flour
- 2 tbsp lemon juice, half a lemon
- 1/4 cup white sugar
Lemon Glaze
- 1 cup powdered sugar, 120 g
- 2 tsp fresh lemon zest, optional
- 2-3 tbsp fresh lemon juice, depending how runny you like the icing. Use less for a thicker icing.
Instructions
- Preheat the oven to 325° F and line a 9×13 pan with parchment paper.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup softened butter, and 1/2 cup confectioners sugar. Mix on low speed moving up to medium to cream until combined, about 2 mins. Add the 2 cups all purpose flour, 1/4 tsp kosher salt, and zest of 1 lemon, and mix again on low onto the dough starts coming together in a ball.
- Stop the mixer and press the dough together into one smooth ball. Drop the ball of dough into the lined 9×13 pan and press and spread out evenly into the pan.
- Bake for 20 minutes. Remove, raise the oven temperature to 350° F, and let cool.
- Meanwhile make the crumb topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup white sugar, 1/4 tsp cinnamon, 1/4 tsp, kosher salt, 1/2 cup cold diced butter, and another whole lemon zested.
- Using your fingers, mix and pinch the butter into the mixture gently until small clumps form and are about the size of a pea. If they are any larger the butter will just melt into the streusel instead of making it crunchy. Put the bowl in the freezer while the crust continues baking.
- Toss the blueberries in a medium bowl with 2 tbsp flour, 2 tbsp lemon juice, and 1/4 cup sugar. When the crust is cooled, pour the blueberries over the crust, then sprinkle all over with the crumble.
- Bake for 30 mins.
- Cool on the counter for 20 minutes, then move to the fridge to chill for at least an hour but can even be overnight.
- In a pourable measuring cup, add 1 cup powdered sugar, lemon zest if youre using, and 2-3 tablespoons lemon juice. Mix and pour over the cooled bars. Using a large sharp knife, cut into 16 squares.
