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cut blueberry lemon bars on cake stand

Blueberry Lemon Bars

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  • Author: Colleen
  • Total Time: 45 minutes
  • Yield: 15-18 bars 1x


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!



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


Preheat oven to 350° F and grease/flour 9×13 inch pan.


  1. Cream butter and sugar using hand or stand mixer on high speed for 1 minute. Scrape down bowl and mix for 1 more minute.
  2. Add eggs, sour cream, and vanilla and mix for 1 minute until incorporated.
  3. Add lemon zest and juice. Mix for 30 seconds.
  4. Mix all dry ingredients together in a separate bowl and add half to the wet mixture. 
  5. Stir to combine and scrape down bowl before adding second half. Mix on medium speed for 30 seconds- 1 minute until smooth.
  6. Fold in berries. 
  7. Spread mixture into pan.
  8. Add dollops of lemon curd to the top and swirl them gently into the batter.
  9. Bake 35 minutes until golden. If your oven runs hot, check after 30 minutes. Knife will come out clean when bars are done.
  10. Garnish with powdered sugar sifted through a fine sieve, or garnish with extra lemon curd and blueberries.


*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