Let’s make the best of both worlds – lemon and blueberry. I created the traditional lemon bars with blueberry compote for the top.
I brought them to my staff and they loved them. It is a mixture of sweet and sour, along with a dense cookie. YUM!
Watch how easy they are to make, and then find recipe below (printable recipe too!)
How to Make: Printable recipe below
Ingredients:
For Crust
- 1/2 Cup (1 stick) salted butter – room temperature
- 1 1/2 Cups all-purpose flour
- 1/2 Cup sugar
- 1 Tablespoon lemon zest (grated lemon rind)
For Lemon Filling
- 4 eggs
- 5 lemons to make 1 Cup lemon juice
- 1 1/3 Cups granulated sugar
For Blueberry Compote
- 1 Cup fresh blueberries
- 1/2 Cup sugar
- 1/2 lemon (squeezed for fresh lemon juice)
How to Make:
- Preheat oven to 350 F (170 C)
- Grease 8×8 pan with butter.
- Make crust: Using an electric mixer, combine flour, sugar, and lemon zest.
- Add cubed butter and blend on low speed.
- Pat dough into pan.
- Bake for 16-20 minutes until slightly browned.
- Make lemon filling: While crust is baking, beat 4 eggs in a bowl.
- Add sugar and mix.
- Add lemon juice and mix well.
- When crust comes out of oven, pour lemon filling into pan.
- Bake for 20 minutes or until filling is firm and doesn’t jiggle.
- Make blueberry compote. In a small pan, add blueberries, sugar and lemon juice.
- Cook and stir blueberry till bubbly. Set aside and let cool.
- When Lemon bars are done, let cool completely before adding blueberry compote on top.
- Keep refrigerated until ready to serve.
Makes 9 large squares or 12 smaller squares.
Enjoy
Yummy Lemon & Blueberry Bars
These lemon blueberry bars are the sweetest cookies.

Creator/Designer: Jill Lodato
Cuisine: Dessert
Recipe type: Cookies
Will Serve: 9 - 12
Prep time:
Cook time:
Total time:
Ingredients
- For Crust
- ½ Cup (1 stick) salted butter - room temperature
- 1½ Cups all-purpose flour
- ½ Cup sugar
- 1 Tablespoon lemon zest (grated lemon rind)
- For Lemon Filling
- 4 eggs
- 5 lemons to make 1 Cup lemon juice
- 1⅓ Cups granulated sugar
- For Blueberry Compote
- 1 Cup fresh blueberries
- ½ Cup sugar
- ½ lemon (squeezed for fresh lemon juice)
- How to Make:
How to Make
- Preheat oven to 350 F (170 C)
- Grease 8x8 pan with butter.
- Make crust: Using an electric mixer, combine flour, sugar, and lemon zest.
- Add cubed butter and blend on low speed.
- Pat dough into pan.
- Bake for 16-20 minutes until slightly browned.
- Make lemon filling: While crust is baking, beat 4 eggs in a bowl.
- Add sugar and mix.
- Add lemon juice and mix well.
- When crust comes out of oven, pour lemon filling into pan.
- Bake for 20 minutes or until filling is firm and doesn't jiggle.
- Make blueberry compote. In a small pan, add blueberries, sugar and lemon juice.
- Cook and stir blueberry till bubbly. Set aside and let cool.
- When Lemon bars are done, let cool completely before adding blueberry compote on top.
- Keep refrigerated until ready to serve.
- Makes 9 large squares or 12 smaller squares.
- Enjoy
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