Description
These Lemon Blueberry Bars are a delightful combination of zesty lemon and fresh blueberries baked into moist blondies, topped with a luscious blueberry glaze. Perfect for a refreshing dessert or afternoon treat, they balance sweetness with bright citrus notes and a tender crumb.
Ingredients
Scale
Main Ingredients
- 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 Ingredients
- ½ cup blueberries
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 to 2 tablespoons heavy cream, or milk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 9×13-inch glass baking dish with parchment paper, ensuring it covers the bottom and sides for easy removal.
- Whisk Eggs: Using a stand mixer or hand mixer, whisk the two eggs on high speed until they become very frothy and light in texture.
- Add Sugar: Gradually add 1½ cups of granulated sugar while continuing to whisk on high speed until the mixture becomes thick, foamy, and lightened in color.
- Incorporate Wet Ingredients: Pour in the melted butter, lemon juice, lemon zest, vanilla extract, and lemon oil or extract. Beat the mixture on medium speed until all ingredients are well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to ensure even distribution.
- Combine Mixtures: Gradually add the flour mixture to the wet mixture, mixing just until no streaks of flour remain to keep the batter tender.
- Fold in Blueberries: Gently fold the 1½ cups of fresh blueberries into the batter, being careful not to crush them.
- Spread Batter: Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
- Bake: Bake the blondies for 30 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Prepare Glaze: While the blondies bake, place ½ cup blueberries and ½ cup sugar in a small saucepan over medium heat. Add a splash of water (about 1 tablespoon) if necessary. Stir constantly until the sugar dissolves and the blueberries break down into a vibrant syrup.
- Strain Syrup and Mix Glaze: Strain the blueberry syrup through a fine sieve into a bowl, discarding solids. Add ½ cup powdered sugar and whisk until smooth. Add 1 to 2 tablespoons heavy cream or milk gradually to reach a spreadable consistency.
- Glaze Blondies: Once the blondies are out of the oven but still warm, spread the blueberry glaze evenly over the top and allow the bars to cool completely to set the glaze.
- Serve: When cooled, cut the bars into 12 even squares and serve.
Notes
- Use fresh, ripe blueberries for the best flavor and texture.
- Be gentle when folding in blueberries to prevent them from bursting and tinting the batter.
- The glaze can be made ahead and refrigerated; bring to room temperature before spreading.
- You can substitute lemon extract with extra lemon zest if unavailable.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
