Blueberry Lemon Bars #BloggerCLUE

Happy Blogger C.L.U.E. Day! We’re closing out 2015 with something sweet and shareable- Blueberry Lemon Bars. To me the holiday theme for this month could apply to anything you want to share with your friends and loved ones. When I saw these Lemon Blueberry Bars on Lawyer Loves Lunch, I thought they’d perfect treat to share. It’s all about giving this time of year and these are perfectly portable for any white elephant party or holiday dessert spread. Although they aren’t really seasonal, they still make your sharing sweeter–they’re sensational any time of year. They would be the perfect swap for any holiday pie, easier to share and sneak as a midnight snack while you wait for Santa.

 Blueberry Lemon Bars

Azmina’s blog, Lawyer Loves Lunch, is full of vibrant recipes with fabulous flavors. There was a great deal to choose from, including Spinach and Caramelized Onion Canapes which would be a sensational start to any party! The blog is full of lovely photos and mouthwatering meals sure to make any gathering one to remember. 









Blueberry Lemon Bars
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Blueberry Filling
  1. 3 cups blueberries (fresh or frozen)
  2. 3/4 cup sugar
  3. 1/4 cup water
  4. 1 teaspoon cinnamon
  5. 2 teaspoons vanilla
  6. 5 tablespoons lemon juice
  7. 2 tablespoons lemon zest
  8. 5 teaspoons cornstarch + 4 teaspoons water for dissolving
  1. 1 1/4 cup old fashioned rolled oats
  2. 1 cup quick-cooking oats
  3. 1 cup all-purpose flour
  4. 1 cup packed brown sugar
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking soda
  7. 1 3/4 sticks unsalted butter, softened
  1. In saucepan, bring blueberries, sugar,cinnamon and water to boil; reduce heat and simmer until tender, about 10 minutes. (If you use frozen blueberries use less water since frozen berries tend to get a bit mushy when thawed.)
  2. Whisk cornstarch with the 4 teaspoons of water until no cornstarch lumps remain. Whisk in cornstarch to blueberry mixture and boil, stirring, until thickened, about 1 minute. Remove from heat. Add lemon juice and lemon zest, and vanilla to blueberry mixture and mix. Pour mixture into a covered bowl. Refrigerate until cooled and bearing a consistency similar to that of a jam, about 1 hour or up to 1 day before using.
  3. In a large bowl, stir together oats, flour, brown sugar, salt and baking soda. Add butter to form a crumbly mixture.
  4. Reserve 1 1/2 cups of crumbs; pat remaining dough evenly into the bottom of a greased 9 x 13 inch pan. Spread blueberry mixture over the base. Crumble reserved amount of the base/topping over the blueberry mixture.
  5. Bake at 350F until light golden, about 40-45 minutes. Let cool completely on rack before cutting.




Wishing you happy holidays a sweet new year! 


Happy Dishing, 


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