Lemon and blueberries pair beautifully in this Blueberry Lemon Bar recipe!
Perfect for brunch or dessert, the bright flavors and buttery sweetness of the cake will delight your taste buds. Somewhere between a gooey lemon bar and a traditional cake, these luscious bars can be eaten daintily with fingers but are also deserving of a fork. Garnish simply with powdered sugar or top with extra lemon curd and blueberries. You will enjoy each bite!
How to make Blueberry Lemon Bars
Before you begin, preheat the oven to 350° F and grease/flour a 9×13 inch glass pan.
- Cream butter and sugar using hand or stand mixer on high speed for 1 minute. Scrape down bowl and mix for 1 more minute until fluffy. If the butter is soft, it may only take 30 seconds.
- Add eggs, sour cream, and vanilla and mix on low speed for 1 minute until incorporated.
- Add lemon zest and juice. Mix for 30 seconds. The zest and juice give the Blueberry Lemon Bars their bright, sunshine flavor. Don’t worry if you don’t have the exact amount of juice or zest- a little more or less will work.
- Mix all dry ingredients together in a separate bowl and add half to the wet mixture.
- Stir to combine and scrape down bowl before adding second half. Mix on medium speed for 30 seconds- 1 minute until smooth.
- Fold in berries and spread the mixture into pan. Don’t worry if it’s not perfectly level, it will level out as it cooks.
- Add dollops of lemon curd to the top and swirl them gently into the batter. This adds lovely moisture, sweetness and lemony flavor to the Blueberry Lemon Bars.
- Bake 30-35 minutes until golden. If your oven runs hot, check after 30 minutes. Knife will come out clean when cake is done. I find that gluten free baked goods lose their moisture much more quickly than their wheat counterparts so do not be afraid to pull it at 30 minutes.
- Garnish with powdered sugar sifted through a sifter or fine sieve, or garnish with extra lemon curd and blueberries. When I served this on a recent buffet, I sifted them with powdered sugar and served a small bowl of the lemon curd on the side for topping. Guests loved it!
Blueberry Lemon Bars
- Total Time: 45 minutes
- Yield: 15–18 bars 1x
Description
Lemon and blueberries pair beautifully in this Blueberry Lemon Bar recipe! Perfect for brunch or dessert, the bright flavors and luscious sweetness of the cake will delight your taste buds. Somewhere between a gooey lemon bar and a traditional cake, these bars can be eaten daintily with fingers but are also deserving of a fork. Garnish simply with powdered sugar or top with extra lemon curd and blueberries. You will enjoy each bite!
Ingredients
½ cup unsalted butter, softened
1/2 cup granulated sugar
3 eggs
½ cup sour cream
1 teaspoon vanilla
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1 cup gluten-free flour (*King Arthur Cup for Cup)
½ cup almond flour
1 teaspoon kosher salt
1 ½ Tablespoons baking powder
¾ cup blueberries
½ cup lemon curd
3 Tablespoons powdered sugar for garnish
Instructions
Preheat oven to 350° F and grease/flour 9×13 inch pan.
- Cream butter and sugar using hand or stand mixer on high speed for 1 minute. Scrape down bowl and mix for 1 more minute.
- Add eggs, sour cream, and vanilla and mix for 1 minute until incorporated.
- Add lemon zest and juice. Mix for 30 seconds.
- Mix all dry ingredients together in a separate bowl and add half to the wet mixture.
- Stir to combine and scrape down bowl before adding second half. Mix on medium speed for 30 seconds- 1 minute until smooth.
- Fold in berries.
- Spread mixture into pan.
- Add dollops of lemon curd to the top and swirl them gently into the batter.
- Bake 35 minutes until golden. If your oven runs hot, check after 30 minutes. Knife will come out clean when bars are done.
- Garnish with powdered sugar sifted through a fine sieve, or garnish with extra lemon curd and blueberries.
Notes
*I used King Arthur Cup for Cup flour in this recipe and it works beautifully, but you can use any flour you like.
*Frozen blueberries can be substituted in this recipe, but be sure to thaw and drain them first or the bars will be soggy and not as pretty.
*This recipe also makes a beautiful layer cake. Pour into two 8″ cake rounds lined with parchment. Spread a layer of lemon curd between the two cake layers after baking and garnish with whipped cream and blueberries or powdered sugar. Amazing!
- Prep Time: 15
- Cook Time: 30
