Blueberry Lemon Bars bring together two flavors that are meant to be together! A shortbread like crust and a lemon bar topping that is filled with blueberries makes this an irresistable dessert!
Preheat the oven to 350°F. Grease an 11"x7" baking dish with baking spray, set aside.
Place the butter and sugar in a large bowl. Cream together with a hand mixer for about 2 minutes.
Add the flour and mix until combined. Press the dough into the greased baking dish. Bake for 22-25 minutes until lightly golden brown.
While the crust is baking, make the filling. Place the sugar and flour into a large bowl and stir to combine.
Add the eggs and lemon zest, whisk until combined.
Add in the lemon juice and vanilla. Mix until fully incorporated.
Pour the filling over the baked crust. Sprinkle the blueberries all over. Bake for 23-26 minutes until the very center of the bars is slightly jiggly (like when checking if a cheesecake is ready).
Let cool on the counter until room temperature. Cover and place in the fridge for at least 4 hours to set or up to overnight.
Top with powdered sugar. Cut into bars and serve.
Notes
This is made in an 11"x7" baking pan but you can also use a 9"x13" pan. Just keep an eye on baking times as they will adjust slightly with the different size pan.
Powdered sugar is optional but I highly encourage it to give it a sweet aspect to blend together with the tartness and it just makes it look pretty.
These bars need at least 4 hours in the refrigerator to fully set up. Overnight is best.
Frozen blueberries can be used. Just make sure that they are defrosted and drained first so they don't add excess moisture to the bars.