Ingredients
The crust:
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1 ½ cups Better Basics Bread Flour or Red Fife All Purpose
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½ cup unsalted butter, melted
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¼ cup honey or maple syrup (or ⅓ cup sugar)
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¼ tsp salt
The filling:
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2 large eggs
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¾ cup honey or sugar
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2 tbsp Better Basics Bread Flour or Red Fife All Purpose
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Zest of 1 lemon
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½ cup fresh lemon juice (about 2 lemons)
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½ cup blueberries (fresh or frozen)
The topping:
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Powdered sugar (optional)
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Extra lemon zest
Instructions
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Preheat oven to 350°F (175°C).
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Line an 8x8-inch pan with parchment paper for easy removal.
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In a bowl, mix stone-milled flour, melted butter, honey (or sugar), and salt until combined.
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Press the mixture evenly into the bottom of the pan.
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Bake for 12-15 minutes or until lightly golden.
Prepare the Filling
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In a separate bowl, whisk eggs, honey (or sugar), stone-milled flour, lemon zest, and lemon juice until smooth.
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Gently fold in blueberries.
Bake the Bars
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Pour the lemon filling over the pre-baked crust.
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Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the centre. The top of the bars may turn white and look foamy, this is normal.
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Let bars cool completely in the pan before slicing.
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Dust with powdered sugar and extra lemon zest for a beautiful finish.
Enjoy.
These bars are bright, tangy, and perfectly sweet with the wholesome taste of stone-milled flour.
1 comment
Sep 25, 2025 • Posted by Berty
These Lemon Blueberry Bars have been a huge hit with family & friends. I’ve been asked to make again so it will be 3 times in just one week! Since first making I have refined my process as I wanted to see how they would turn out with both sugar and honey.
First time – The Crust – I had the crust in the oven for maybe a minute or 2 over 15mins and I used honey here. Stick to the 12-15m mark as it does get ‘baked again’ with the filling.
The Filling – Here I used sugar instead of the honey and again baked maybe a minute or 2 over the recommended time of 20-25. I did this as I forgot this recipe is local to us in AB and I am so used to having to bake over time if recipe is not from our Province.
Overall 1st time – everyone loved it except me hahaha It taste really good but I felt I had over done the timing. (Fresh blueberries)
2 days later I was asked to make again. This time:
The Crust – I used sugar this time instead of honey and I prefer the sugar here as it gives it a more biscuit texture that I prefer and cooked to the 14 minute mark.
The Filing – I used honey this time and I preferred the way the topping tasted as it’s more of the lemon curd (just a little like it) texture. Baking time 24 mins for this part as I took it out and it wasn’t ‘giggly’ in the middle so it was done. (Frozen blueberries)
Overall I much preferred my Second attempt and will use that again today. Husband and family enjoyed it even more than the first.
I still haven’t mastered the blueberries being spaced out as I’d like. I have used both fresh and frozen…neither made any difference which is good as sometimes the water content from frozen can change the consistency but no issues. First time I gently folded my blueberries and they were haphazardly displayed on the pouring onto of the crust.
Second time I placed ontop of the filling but again they moved around so much by the time it went into the oven lol. Regardless this is a fantastic recipe and enjoyed and as I say, I have been asked to are again today. A great summertime addition instead of heavy cakes and other treats. The lemon is refreshing and light. Pairs well with red wine and coffee!
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