Description

These Blueberry Lemon Crumble Bars combine a zesty lemon cream filling with juicy blueberries, all layered over a buttery oat crumble base and topped with a crunchy crumble topping. Perfectly balanced with a sweet and tangy flavor, these bars are a delightful treat for any occasion, requiring baking to achieve a golden, set finish.

Ingredients

Scale

For the Crumble Base and Topping

2 cups all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup unsalted butter, cold and cubed
3/4 cup brown sugar
1/4 cup granulated sugar
Zest of 2 lemons
1/2 teaspoon baking powder
1/2 teaspoon salt

For the Lemon Cream Filling

1 can (14 oz) sweetened condensed milk
1/3 cup freshly squeezed lemon juice
Zest of 1 lemon
2 large egg yolks
1 teaspoon vanilla extract

For the Blueberry Layer

2 cups fresh or frozen blueberries
1 tablespoon cornstarch
2 tablespoons granulated sugar

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later.
Prepare Crumble Mixture: In a large bowl, combine the flour, oats, brown sugar, granulated sugar, baking powder, salt, and lemon zest. Add the cold, cubed butter and cut it into the dry ingredients with a pastry cutter, fork, or fingers until the mixture resembles coarse crumbs. Reserve 1 heaping cup of this mixture for the topping.
Form Base Layer: Press the remaining crumble mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let cool slightly.
Prepare Blueberry Layer: In a medium bowl, toss the blueberries with cornstarch and 2 tablespoons of granulated sugar. If using frozen berries, do not thaw before mixing. Set aside.
Make Lemon Cream Filling: In another bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, lemon zest, egg yolks, and vanilla extract until smooth and creamy.
Assemble Bars: Pour the lemon cream filling evenly over the baked crumble base. Then spoon the blueberry mixture evenly over the lemon layer.
Add Topping: Sprinkle the reserved crumble mixture evenly over the blueberry layer.
Bake: Bake the assembled bars for 35–40 minutes or until the top is golden brown and the filling is just set. If the topping browns too quickly, loosely cover with foil for the last 10 minutes to prevent burning.
Cool Bars: Let the bars cool completely in the pan, which takes at least 2 hours. For cleaner slicing, chill the bars in the refrigerator for 1 hour after they have cooled.
Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 12 to 16 squares and serve.

Notes

Use cold butter when preparing the crumble for the best texture.
Fresh or frozen blueberries can be used; if frozen, do not thaw before mixing with cornstarch and sugar.
Chilling the bars after cooling helps achieve clean slices.
If the topping starts to brown too fast, covering with foil prevents burning while baking through.
These bars can be stored in an airtight container in the refrigerator for up to 4 days.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry lemon bars, crumble bars, lemon dessert, blueberry dessert, baking, lemon cream bars