Blueberry Lemonade Bars It’s a crazy summer for us in the Gowan household, but I’m still holding onto my baking time. It sounds crazy, but its kind of like therapy for me. Last weekend, the kids were having a rest time and I was excited to get into the kitchen and try these Blueberry Lemonade Bars.

First let me say, I LOVE lemon bars. Heck, I love anything lemon flavored. Citrus just equals summer for me. These Blueberry Lemonade Bars are the perfect little treat in the summer time, and just the best thing to pack for a summer picnic or potluck dinner. I took this recipe from Smitten Kitchen and put my own spin on it. I swapped out the raspberries for blueberries simply because that is what is in season for us right now and I had a bunch leftover in my fridge. 

These bars are really tart and not so sweet. The buttery lemon crust really helps balance out the whole thing. Also, don’t forget a dusting of confectioner’s sugar over the top because that will sweeten them up ever so slightly as well! 


Blueberry Lemonade Bars
Write a review
For the crust
  1. 1/4 cup granulated sugar
  2. 1/4 tsp. lemon zest
  3. 1/8 tsp. salt
  4. 1/2 cup unsalted butter, cut into chunks
  5. 1 cup all-purpose flour
For the filling
  1. 1 cup fresh blueberries (please don't use frozen)
  2. 2 large eggs
  3. 3/4 cup granulated sugar
  4. 1/4 cup freshly-squeeze lemon juice (this was 2 large lemons for me)
  5. 1/3 cup all-purpose flour
  6. confectioner's sugar, dusting
  1. Preheat your oven to 350°F and line an 8x8x2-inch baking pan with parchment, letting it extend up two sides. Butter or coat the bottom and sides with a nonstick spray and set the pan aside.
  2. Make the crust: In a food processor, pulse together the sugar, zest and salt until combined. Add the butter and pulse until it is evenly dispersed in the dough. Add the flour and pulse the machine until it’s just combined and the mixture is crumbly. Press the dough into the prepared pan and about 1/2-inch up the sides.
  3. Bake for 15 minutes, until lightly browned at edges. Let cool on a rack while you prepare the filling.
  4. For the filling: Add blueberries to the food processor and blend down as much as you can. Push the mixture through a fine mesh sieve until you have just blueberry juice. Set aside.
  5. In a bowl, whisk together the eggs, sugar and lemon juice. Add the blueberry juice and whisk to combine. Add the flour and give it one last whisk.
  6. Pour the filling on the crust and bake for 25-30 minutes or until the bars are just set (there may be a little wiggle to them).
  7. Let cool completely on a wire rack. Cut into small squares and dust with confectioner's sugar.
Adapted from Smitten Kitchen - Pink Lemonade Bars
Christen in the Kitchen