Why You’ll Love This Recipe

I always enjoy making these because:

The lemon flavor is bold but balanced by the sweetness of blueberries.
The texture is soft and tender—like a cross between cake and blondies.
It’s a one-pan bake with simple ingredients and a beautiful glaze finish.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bars

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Lemon zest and juice
Vanilla extract
Fresh or frozen blueberries (tossed with a bit of flour)

Glaze

Powdered sugar
Lemon juice
Lemon zest (optional, for extra brightness)

directions

Preheat oven to 350 °F (175 °C). Grease or line an 8×8″ or 9×9″ pan.
Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar until fluffy. Beat in eggs, then lemon juice, zest, and vanilla.
Stir in dry ingredients until just combined. Fold in floured blueberries gently.
Spread batter evenly in pan and bake 30–35 minutes, or until golden and set.
Cool completely, then whisk glaze ingredients and drizzle over bars. Let set before slicing.

Servings and timing

I usually cut into 9–12 bars.

Prep time: ~15 minutes
Bake time: ~30–35 minutes
Cool & glaze time: ~30 minutes
Total time: ~1¼ hours

Variations

Gluten-free: Use a 1:1 gluten-free flour blend.
Add white chocolate chips for a richer, sweeter flavor.
Try raspberries instead of blueberries for a tart twist.
Coconut topping: sprinkle unsweetened coconut before baking for texture.
Cream cheese swirl: Add a layer of sweetened cream cheese before baking for extra indulgence.

storage/reheating

I store the bars in an airtight container at room temperature for 2 days or in the fridge up to 5 days. I love serving them slightly chilled or at room temperature—no reheating needed.

FAQs

Can I use frozen blueberries?

Yes—I toss them in flour and add straight from frozen. It keeps them from bleeding into the batter.

Do I need fresh lemons?

Fresh is best for flavor. Zest and juice are both essential to get that bright lemon punch.

Can I freeze these bars?

Yes—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Why toss blueberries in flour?

It helps prevent them from sinking during baking and keeps the texture even.

Can I make these in advance?

Absolutely. I often bake the night before and glaze the next day before serving.

Conclusion

These Lemon Blueberry Bliss Bars are one of my favorite easy desserts—tangy, sweet, and full of color. I love how they’re just fancy enough for a brunch or celebration, but easy enough for an afternoon treat. Every bite is pure sunshine.