Lemon Squares Recipe with Blueberries
This lemon squares recipe is an updated version of a basic lemon square recipe I’ve been making for eons. If you prefer you can skip the blueberries but I recommend trying it with the blueberries.
The blueberries add a fresh taste, relax the tartness and make the lemon squares with shortbread crust so very pretty and appetizing.z
These lemon squares are all natural, I prefer to make things from scratch whenever I can and this recipe isn’t fussy to put together, I promise.There are no fancy methods or skills required and these bars are also very freezer friendly.
Lemon Blueberry Bars Recipe
2 cups flour
1/2 cup sugar
1/4 tsp salt
1 cup butter
Blueberry Lemon Layer
2 cups fresh blueberries
2 tbsp sugar
2 tbsp flour
1 cup sugar
2 tbsp flour
zest and juice of one lemon (3 tbsp)
2 eggs beaten
The Shortbread Layer
Start with preparing a 9 by 9 inch baking pan with butter and a dusting of flour. Preheat the oven to 350 F.
In a medium size bowl, mix together the flour, salt, and sugar. Then add the butter.
Blend the butter into the flour mixture until the crumbs are about the size of peas.t
Bake for 20 mins, and then remove from the oven. But leave the oven on as you will be adding the next layer.
The Blueberry Lemon Layer
While the shortbread is baking, wash and clean the blueberries, grate the lemon rind and squeeze the lemon for juice.
Place the blueberries in a bowl with 2 tbsp of flour and 2 tbsp of sugar. Stir to coat the berries.
After baking 20 minutes remove the shortbread from the oven and top with the fresh blueberries.
Icing Sugar Layer
Let the lemon square cool and then sprinkle the top with icing sugar. Cut and serve.
These squares freeze really well and are great for gift giving. To package the squares wrap in single layers using freezer or parchment paper. They can be placed in a double layer without crushing. I love the look of these squares, the colours are gorgeous when served.