Baking with Olivia and Caroline

Ooh baby! Who doesn’t love the fresh, zesty flavor of lemon paired with sweet, juicy blueberries? These lemon-blueberry bars strike that perfect tart-to-sweet ratio and are an absolute must-bake treat – especially this time of year when blueberries are ripe, plump, and begging to be picked straight off the bush.

In our house, blueberry picking kicks off in early July and lasts through mid-August, and we always find ourselves looking for creative ways to use up our haul. These bars? They’re sunshine in dessert form.

Let’s talk crust: we flirted with the idea of using a graham cracker base, but ultimately stuck with the classic buttery shortbread crust. And we’re so glad we did; it’s the perfect firm, golden foundation for the luscious lemon and blueberry filling.

Speaking of that filling, it’s bright, it’s tangy, and it has just the right touch of sweetness, especially when you dust the top with a snowy layer of powdered sugar. Quick warning: try not to inhale as you take your first bite unless you want to start a powdered sugar coughing fit. It’s real. We’ve been there.

Best of all? These bars are super easy to make. No fancy equipment, no complicated steps – just pure citrusy, berry-filled joy in every bite.

Ingredients

For the crust:

1 cup all-purpose flour
¼ cup powdered sugar
½ teaspoon salt
½ cup (1 stick) cold butter, cut into small pieces
Dash of vanilla extract

For the lemon filling:

Zest from one lemon
¼ cup fresh lemon juice
2 large eggs, room temperature
¾ cup granulated sugar
2 tablespoons flour
½ teaspoon baking powder
1 cup fresh blueberries

For the topping:

Extra powdered sugar, for dusting – a must!

Instructions

Preheat your oven to 350°F. Place the oven rack in the center position. Grease an 8”x8” square pan with butter, then line it with parchment paper, leaving a bit of overhang on the sides for easy lifting.

Make the crust

In a medium bowl, whisk together the flour, powdered sugar, and salt. Add a dash of vanilla extract.

Cut the cold butter into small cubes and use a pastry blender (or your fingers) to cut the butter into the flour mixture until coarse crumbs form.

Press the crust mixture evenly into the prepared pan. Bake for 15–20 minutes, or until lightly golden around the edges.

Make the filling

While the crust is baking, zest the entire lemon into a large mixing bowl and combine the sugar. By adding the zest to the sugar, it makes more of the oils and gives a stronger lemon flavor.  Cut the zested lemon in half and juice it, removing any seeds. Add to the sugar and lemon zest mixture and stir.

Add the eggs and sugar to the bowl and beat the mixture until pale yellow and well combined.

Whisk in the flour and baking powder by hand until just incorporated. Gently fold in the fresh blueberries.

Assemble and bake

Pour the lemon-blueberry mixture over the prebaked crust. The crust will still be hot.

Return the pan to the oven and bake for 25-30 minutes, or until the center is set and the edges are just starting to brown.

Let the bars cool completely in the pan. Use the parchment paper to lift them out and onto a cutting board.

Generously dust with powdered sugar and slice into bars. These bars store beautifully in the fridge and are even better chilled the next day. If you can resist them that long, that is! As always, enjoy!

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.