Jazz up any picnic or party with this tangy and sweet summertime treat!
There are some flavor combinations that always hit a home run—peanut butter and jelly, berries and chocolate, cinnamon and vanilla, just to name a few. For the summertime, one of my favorite flavor duos is lemon and blueberry. Whether it’s the brilliant balance of tart and sweet, or the colors that remind me of a sunset, this fruit fusion is hard to beat. And it blossoms beautifully in lemon blueberry bars.
This is a dessert you don’t want to miss! Lemon blueberry bars taste like a tangy fruit pie, but without as much prep work. The crumbly, buttery crust is made with graham cracker crumbs, and it’s super easy to press into the pan. Then there’s the filling—a creamy mixture of egg yolks, sweetened condensed milk, lemon juice and zest, plus fresh blueberries. After the crust is pre-baked, the lemon blueberry filling coats it nicely, and the whole thing is baked a second time, until it comes out golden, ready for a dusting of powdered sugar.
With such simple and easy steps, this recipe for lemon blueberry bars is definitely one to save for almost any special occasion. Kids and adults alike can enjoy them for parties, picnics, or any other gathering.
Other lemon blueberry treats to try
There are all kinds of options for lemon blueberry desserts out there, but we’ve got some of the best and brightest. Take this Lemon Blueberry Cake, for instance. It’s light, fluffy, and can easily be made for dessert or a sweet brunch. Speaking of brunch, have you heard of Blueberry Gluten-Free Pancakes with Quinoa and Lemon? This takes the classic fruity combo to a whole new level, in the form of protein-rich pancakes that get more satisfying with each fluffy bite. For a richer, more decadent twist on dessert, there’s also Lemon-Turmeric Cheesecake With Blueberries. It’s super creamy and citrusy, and the subtle spice from the turmeric is a fun twist on flavors!
How do I store leftovers?
Leftover lemon blueberry bars can be covered with plastic wrap and stored in the fridge for up to 3 days. Alternatively, layer them with parchment in a freezer-safe bag to freeze for 2-3 months. Let them thaw in the fridge overnight before enjoying them cold or at room temperature.
Serving suggestions
After you’ve dusted your lemon blueberry bars with powdered sugar, pair a couple of bars with a cold glass of Lemonade or Strawberry Agua Fresca. If you want to kick your dessert game up a notch, fashion a fabulous buffet of fruity treats. This Lemon Icebox Pie, for instance, is a great no-bake way to add more tart lemony taste to the table. You can also try Lemon Cookies, Mini Fruit Tarts, Healthy Brownie Chocolate Raspberry Mousse Parfaits, or Vegan Strawberry Cake.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 6 tablespoons unsalted butter melted
- 2 large egg yolks
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 1/2 teaspoons lemon zest
- 1 cup fresh blueberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F. Lightly coat an 8×8-inch baking pan with nonstick spray.
- In a bowl, mix graham cracker crumbs, sugar, and lemon zest. Stir in melted butter. Press the mixture evenly into the pan. Bake for 10-13 minutes until set; then cool.
- In a separate bowl, whisk the egg yolks together with the sweetened condensed milk. Next, incorporate the fresh lemon juice and lemon zest, mixing until the blend is smooth. Finally, carefully fold in the fresh blueberries.
- Pour the filling over the pre-baked crust. Bake for about 15 minutes or until the filling is just set. Allow the bars to cool to room temperature; then refrigerate overnight before cutting and serving. Dust with powdered sugar.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment