These blueberry lemon bars boast a sweet and salty lemon shortbread crust and crumble, and are filled with juicy blueberries!
Total Time:1 hour 15 minutes
For the crust
1 cup unsalted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla
1–1/2 teaspoon lemon zest
2–1/3 cup all purpose flour
1/2 teaspoon salt
For the filling
3 cups blueberries
Juice of 1 lemon
1/3 cup sugar
1 tablespoon cornstarch
Preheat the oven to 350 degrees. Line a 9″ square pan with aluminum foil, covering all sides of the pan.
Cream the butter and sugar together until well combined, about 1 minute. Add the vanilla and lemon and stir to combine. Scrape the bowl, then add the flour and salt. Stir on low speed until clumps begin to form. Scrape the bowl as needed, continuing to stir only until combined. Pat out 2/3 of the crumbs into the bottom of the prepared pan.
In a medium sized bowl, combine all of the ingredients for the filling and toss gently. Strain any extra juice from the berries and sprinkle them evenly over the crust.
Crumble the remaining dough over the top of the blueberries and crust.
Place in the preheated oven and bake until the crumbs on top are golden brown, about 1 hour. Allow to cool completely before cutting.