Easy Blueberry Lemon Bars with Shortbread Crust have a buttery shortbread crust, using blueberry filling with a hint of lemon and a lemon glaze, they are perfect for a party or potluck.
If you can’t make these delicious blueberry lemon bars with shortbread crust now, pin them for later.
Ingredients for Blueberry Lemon Bars with Shortbread Crust
This is definitely one of those pantry recipes you always hear about. There’s a good chance you have all of the ingredients on hand so you can bake these bars from scratch.
- Blueberry Pie Filling
- Lemon Juice
- Sliced Almonds
- Confectioners’ Sugar
Tips, Tricks, and Substitutions
These blueberry lemon bars with shortbread crust bars were a hit from the first bite! They are the perfect pick-up dessert for a potluck party at work or brunch at home.
They will also withstand the heat of a backyard cookout party too.
Here are some helpful hints for making these blueberry lemon bars:
- Line your baking pan with aluminum foil for easy removal.
- Don’t overwork the crumbs in the food processor. You want it to look like sand. The only way to achieve this is by using a food processor.
- Don’t skip mixing lemon juice with the blueberry pie filling. The filling from the can is thick and the lemon juice helps loosen it up.
- Don’t try to whisk the blueberry pie filling and lemon juice. The blueberries will get caught in the whisk and you’ll be frustrated trying to get them out. A rubber spatula will be fine to combine them.
- If you don’t want to use fresh lemon juice in the glaze, substitute pure vanilla extract. The extra layer of lemon flavor really makes it pop though.
- Fresh lemon juice is much better than bottled lemon juice but use what you have.
- Sliced almonds work best. Whole almonds are too big. Slivered could be an alternative but I love the way the sliced almonds look.
How to Make Blueberry Lemon Shortbread Bars
These blueberry lemon shortbread bars are made in a 9 x 13-inch baking pan. Press the crumbs evenly into the pan. You want the crust firmly packed.
Be sure to reserve 1 cup of the crumbs for the topping! Toss this together with the sliced almonds.
An easy way to accomplish this is to use the back of a measuring cup. Start by gently shaking the pan to distribute the crumbs.
Once you have them distributed in the pan, use the back of a measuring cup to firmly compact the crumbs.
Bake the crust.
Spread the blueberry pie filling mixture over the crust. Top with the almond crumb mixture, spreading it evenly over the filling.
While the bars bake, make the lemon glaze. Don’t glaze the blueberry lemon bars with shortbread crust until they cool slightly.
Easily remove the bars from the pan using the aluminum foil.
Why You’ll Love This Recipe
There are a lot of things to love about these Blueberry Lemon Bars with Shortbread Crust.
- Blueberry and lemon is a favorite flavor combination.
- Perfect for a crowd.
- Uses blueberry pie filling.
- Lemon brightens up the bars.
- The buttery shortbread crust.
- Crunch and texture from the almonds.
- Travels well making it perfect for potluck parties.
Find More Blueberry Recipes
If you love all things blueberry, here are more recipes to try.
- Blueberry Cobbler – perfect for breakfast or dessert.
- Blueberry Crisp for 2 – this can easily be scaled for more servings and is one of the most popular recipes on the blog. You must check it out!
- Blueberry Lemonade – ideal for poolside sipping or backyard parties. So refreshing and delicious.
- Blueberry Lemon Cupcakes – are perfect for a party.
- 3 cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon lemon salt
- 1 ½ cups cold butter, cubed
- 1 can (21 ounces) blueberry pie filling
- Juice from half a lemon
- ¾ cup slivered almonds
- 1 cup powdered sugar
- 4 to 5 teaspoons of lemon juice
- Preheat the oven to 350°F. Line the bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly grease foil with cooking spray.
- Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes, and pulse until the mixture is crumbly. Reserve 1 cup flour mixture. Press the remaining flour mixture onto the bottom of the prepared pan.
- Bake 25 to 30 minutes, until lightly browned. Spread blueberry pie filling over crust in pan. Toss together the reserved flour mixture and almonds. Sprinkle mixture evenly over the filling.
- Bake until golden brown for about 40 to 45 minutes and filling is bubbly. Cool completely in pan on a wire rack, about 1 hour. Lift baked bars from pan, using foil sides as handles.
- Whisk together powdered sugar and 4 teaspoons lemon juice. Add additional lemon juice, if needed, to reach desired consistency. Drizzle over pecan mixture. Cut into bars.