Oven-Baked Lemon Blueberry Bars with Shortbread Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tangy lemon custard with fresh blueberries baked over a buttery shortbread crust, creating a perfect balance of tart and sweet in every bite. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 9 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 3/4 cup cold unsalted butter (cubed) until mixture resembles coarse crumbs.
  2. Step 2: Press the shortbread dough evenly into the bottom of a greased 9x9-inch baking pan. Bake for 15 minutes until edges are lightly golden.
  3. Step 3: While crust bakes, whisk together 3 large eggs, 1/3 cup fresh lemon juice, 2 tbsp lemon zest, and remaining 1/4 cup granulated sugar until smooth.
  4. Step 4: Remove crust from oven and gently sprinkle 1 cup fresh blueberries evenly over it.
  5. Step 5: Pour the lemon custard mixture over the blueberries, spreading evenly.
  6. Step 6: Return pan to oven and bake an additional 25 minutes until the custard is set and slightly puffed.
  7. Step 7: Cool completely on a wire rack, then refrigerate for 1 hour before slicing into bars.
  8. Step 8: Dust with powdered sugar just before serving for a delicate finish.

Frequently asked questions

How long does Oven-Baked Lemon Blueberry Bars with Shortbread Crust take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Oven-Baked Lemon Blueberry Bars with Shortbread Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Oven-Baked Lemon Blueberry Bars with Shortbread Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Lemon Blueberry Bars with Shortbread Crust for a different number of people?

The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Baked Lemon Blueberry Bars with Shortbread Crust?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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