3 Lemon Blueberry Bars That Bring Bite-Size Bliss

Updated 08/10/17

When whipping up something sweet in the kitchen, we often end up turning to the usual suspects—brownies, cookies, and cupcakes. While those certainly never fail to satisfy, sometimes our taste buds are craving something different. When you need to switch things up, lemon blueberry bars are the perfect stand-in and double as both a dessert and an indulgent way to start the day.

Sweet and tart, the confection makes for a delicious summer treat and a delightful way to get a dose of antioxidants. We turned to Pinterest to scout out three fail-safe recipes for lemon blueberry bars—each one serving up a slightly different take on the sweet snack. Whether you're in the mood for a scone iteration to kick off the morning or are interested in a no-bake option that also happens to be vegan, we have a lemon blueberry recipe to satisfy your interests and appetite.

Head below to see three lemon blueberry bar recipes that bring bite-size bliss.

Lemon Blueberry Poppy Seed Scones

Ingredients

All-purpose flour
Granulated sugar
Baking powder
Cold unsalted butter, grated
Buttermilk
Vanilla extract
Fresh or frozen blueberries
Fresh lemon juice
Lemon zest
Powdered sugar
Poppy seeds
Salt

All-purpose flour
Granulated sugar
Baking powder
Cold unsalted butter, grated
Buttermilk
Vanilla extract
Fresh or frozen blueberries
Fresh lemon juice
Lemon zest
Powdered sugar
Poppy seeds
Salt

Directions

Preheat oven to 400°F. Line two baking sheets with parchment paper.

Combine flour, sugar, baking powder, and salt into mixing bowl. Add butter, and toss, and then add the egg, buttermilk, and vanilla, and mix until combined.

Fold in blueberries and lemon zest.

Pat dough into a 1-inch thick square on floured surface, and cut into 2-inch squares.

Place each piece 2 inches apart on baking sheet, and brush with buttermilk.

Vegan No-Bake Lemon Blueberry Cheesecake Bars

Ingredients

Almonds
Pitted dates
Frozen blueberries
Raw cashews, soaked overnight and drained
Soy yogurt alternative
Lemon juice
Vanilla extract
Lemon zest
Salt

Almonds
Pitted dates
Frozen blueberries
Raw cashews, soaked overnight and drained
Soy yogurt alternative
Lemon juice
Vanilla extract
Lemon zest
Salt

Directions

Line a baking pan with parchment paper.

Add almonds, dates, and pinch of salt to the food processor or high-powered blender, and blend, mixing in water if needed, until soft dough forms.

Press dough into the bottom of the pan until there is a uniform layer, and place in the fridge.

Blend blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt in food processor or blender until smooth, and pour over crust.

Place pan in the freezer overnight.

Blueberry Lemon Shortbread Crumble Bars

Ingredients

All-purpose flour
Powdered sugar
Butter, cut into cubes
Large egg yolks
Large eggs
Sugar
Lemon juice
Heavy cream or Greek yogurt
Blueberries
Salt

All-purpose flour
Powdered sugar
Butter, cut into cubes
Large egg yolks
Large eggs
Sugar
Lemon juice
Heavy cream or Greek yogurt
Blueberries
Salt

Directions

Preheat oven to 350°F.

Add flour and powdered sugar to food processor, process, and then add butter, and blend for 10 seconds.

Place two-thirds of the dough on a parchment-lined baking sheet, and bake until edges begin to brown.

Whisk together egg yolks, whole eggs, and sugar in medium saucepan, and add lemon juice and salt.

Add butter, and cook over medium-low heat before stirring in heavy cream or Greek yogurt and folding in the blueberries.

Pour mixture over warm crust, spread evenly, and bake.

For the full recipe, head over to The Kitchen McCabe.

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