Blueberry Lemon Bars for a Crowd

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd.

A slightly adapted version, these blueberry lemon bars boast a sweet and salty lemon shortbread crust and crumble, and are filled with juicy blueberries!


For the crust

  • 21/2 sticks unsalted butter
  • 1 cup sugar
  • 11/2 teaspoon vanilla
  • Zest of two lemons
  • 3 cups flour
  • 1 teaspoon salt

For the filling

  • 2 pints blueberries
  • Juice of 2 lemons
  • 1/2 cup sugar
  • 11/2 tablespoons corn starch
  • Pinch of salt


  1. Preheat the oven to 350 degrees. Line a quarter sheet pan with aluminum foil, covering all sides of the pan.
  2. 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.
  3. In a medium sized bowl, combine all of the ingredients for the filling and toss gently. Strain off any extra juice the berries produce and sprinkle them evenly over the crust.
  4. Crumble the remaining dough over the top of the blueberries and crust.
  5. Place in the preheated oven and bake until the crumbs on top are golden brown, about 1 hour 15 minutes. Allow to cool completely before cutting.