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Glazed Lemon Blueberry Pie Bars

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These glazed lemon blueberry pie bars combine a buttery, crumbly crust with a tangy lemon filling, juicy blueberries, and a sweet-tart lemon glaze. They’re easy to make, perfect for summer gatherings, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, cold and cubed
  • 2 cups (250g) all-purpose flour (or gluten-free blend)
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (16g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 2 large lemons)
  • Zest from 1 lemon
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups (190g) fresh blueberries (or frozen, not thawed)
  • Pinch of salt
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) fresh lemon juice
  • Zest from 1/2 lemon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the pan.
  2. In a large bowl, combine 2 cups flour, 1/2 cup sugar, 1/4 teaspoon salt, and zest of 1 lemon. Add 1 cup cold, cubed butter. Cut the butter into the flour mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs.
  3. Press the crumbly mixture evenly into the prepared pan. Bake for 18-20 minutes, until the edges are just turning golden. Let cool slightly.
  4. In a medium bowl, whisk together 2 eggs, 1 cup sugar, 2 tablespoons flour, 1/2 cup lemon juice, zest from 1 lemon, 1/2 teaspoon vanilla, and a pinch of salt until smooth and slightly frothy. Gently fold in 1 1/4 cups blueberries.
  5. Pour the lemon blueberry filling over the warm crust. Spread the blueberries evenly. Bake for 25-30 minutes, or until the center is just set and the edges have a slight jiggle.
  6. Remove from oven and cool completely in the pan on a wire rack.
  7. In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons lemon juice, and zest from 1/2 lemon until smooth and pourable.
  8. Once bars are completely cool, lift from the pan using parchment overhang. Drizzle glaze evenly over the top. Let set for 10 minutes, then cut into 16 squares or 9 larger bars.
  9. Store bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. You can substitute raspberries or blackberries for blueberries. For dairy-free, use plant-based butter. Let bars cool completely before glazing and cutting for clean slices. Bars taste even better after chilling overnight. If using frozen blueberries, do not thaw before adding to the filling.

Nutrition

Keywords: lemon blueberry bars, pie bars, summer dessert, easy lemon bars, blueberry dessert, glazed bars, picnic dessert, lemon glaze, fruit bars, potluck dessert

Find it online: https://magnetmeal.com/glazed-lemon-blueberry-pie-bars-recipe-easy-summer-dessert/