Better Basics Milling Company

Sweet & Tart Lemon Blueberry Bars

Sweet & Tart Lemon Blueberry Bars

Ingredients

The crust:

The filling:

  • 2 large eggs

  • ¾ cup honey or sugar

  • 2 tbsp Better Basics Bread Flour or Red Fife All Purpose 

  • Zest of 1 lemon

  • ½ cup fresh lemon juice (about 2 lemons)

  • ½ cup blueberries (fresh or frozen)

The topping:

  • Powdered sugar (optional)

  • Extra lemon zest

Instructions

  1. Preheat oven to 350°F (175°C).

  2. Line an 8x8-inch pan with parchment paper for easy removal.

  3. In a bowl, mix stone-milled flour, melted butter, honey (or sugar), and salt until combined.

  4. Press the mixture evenly into the bottom of the pan.

  5. Bake for 12-15 minutes or until lightly golden.

Prepare the Filling

  1. In a separate bowl, whisk eggs, honey (or sugar), stone-milled flour, lemon zest, and lemon juice until smooth.

  2. Gently fold in blueberries.

Bake the Bars

  1. Pour the lemon filling over the pre-baked crust.

  2. 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.

  3. Let bars cool completely in the pan before slicing.

  4. 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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