Description
These Lemon Blueberry Bars are a delightful blend of tangy lemon and sweet blueberries, baked into a moist, tender blondie base. Topped with a vibrant blueberry glaze, they make a perfect treat for any occasion, balancing fresh citrus flavors with bursts of juicy berries.
Ingredients
Scale
Base
- 2 large eggs
- 1½ cups granulated sugar
- 1 cup salted butter, melted
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, or 3 to 4 drops of lemon oil
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ cups fresh blueberries
Glaze
- ½ cup blueberries
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 to 2 tablespoons heavy cream, or milk
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line a 9×13 glass baking dish with parchment paper and set it aside for easy removal of the bars later.
- Whisk Eggs: Using a stand mixer or hand mixer, whisk the eggs on high speed until they become very frothy, incorporating air for a light texture.
- Add Sugar: Gradually add 1½ cups granulated sugar while continuing to whisk at high speed until the mixture is foamy and thickened.
- Mix Wet Ingredients: Add the melted butter, fresh lemon juice, lemon zest, vanilla extract, and lemon oil or extract. Beat on medium speed until all wet ingredients are thoroughly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to ensure even distribution.
- Mix Dry into Wet: Slowly add the flour mixture to the wet mixture and stir just until combined, taking care not to overmix to keep the bars tender.
- Fold in Blueberries: Gently fold in the fresh blueberries, mixing carefully to avoid crushing them and to evenly distribute throughout the batter.
- Spread Batter: Spread the batter evenly into the prepared baking dish, smoothing the top.
- Bake Bars: Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean, ensuring the bars are cooked through but moist.
- Prepare Blueberry Glaze: In a small saucepan over medium heat, combine ½ cup blueberries and ½ cup granulated sugar with a tablespoon of water if needed. Stir constantly until the sugar dissolves and the blueberries break down into a vibrant syrup.
- Strain and Mix Glaze: Pass the blueberry syrup through a sieve into a bowl to remove solids. Stir in ½ cup powdered sugar and whisk until smooth, adding heavy cream or milk one tablespoon at a time until the glaze reaches a spreadable consistency.
- Apply Glaze: Spread the warm blueberry glaze evenly over the freshly baked bars and allow them to cool completely to set the topping.
- Serve: Once cool, cut the bars into 12 squares and serve. Enjoy the combination of zesty lemon, sweet blueberries, and a glossy glaze.
Notes
- Use fresh blueberries for the best texture and flavor; frozen can be substituted but may release more moisture.
- Adjust the amount of lemon zest based on your preference for citrus intensity.
- Line the baking pan with parchment paper for easy removal and cleaner edges.
- The glaze can be made ahead of time and refrigerated; warm slightly before spreading.
- For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk in the glaze.
