Lemon Blueberry Cobbler Bars.
Lemon blueberry cobbler bars are a perfect spring treat! Shortbread crust is topped with a lemony blueberry filling that is gooey and dreamy. A cobbler shortbread sprinkle finishes them off. A lovely make-ahead dessert bar!
Weekend treat time!
These lemon blueberry cobbler bars are crumbly, chewy, gooey and filled with incredible lemony berry flavor. They taste like a big bite of spring.
It’s almost like a lemon bar and blueberry cobbler had a baby. In the most wonderful fruity way possible.
If you’re looking for a dessert to make for mother’s day weekend or one to serve as the sunshine months come around, this is it!
It serves a crowd.
The flavors are so fresh and ideal for the season.
And they even freeze well too!
If you have a copy of The Pretty Dish, you might recognize this as one of the best recipes in the book! I have blueberry peach cobbler bars in that book and they are DIVINE. I have made so many variations on that recipe, from strawberry cobbler bars to apple ones to cranberry ones.
This is such a versatile recipe and one that everyone loves!
And the best part is that it’s a true make-ahead recipe. You prepare these ahead of time and take them to a party or serve them for dessert… you’re the most popular!
Here’s how I make them!
It’s all about shortbread. Another great thing about this recipe is that you make a shortbread mixture that works for the crust AND the crumbly cobbler topping! Super easy. Once it’s made, I press half of it into a baking dish and save the other half for the top.
The filling has tons of fresh blueberries, lemon zest, some sugar, eggs, cornstarch and vanilla. There’s a touch of half and half in there too.
Once mixed, I pour the filling right on the crust.
Next, I crumble the remaining shortbread mixture over that filling. Then I pop it into the oven!
These take about 45 minutes to bake and I like to cool them completely before slicing. Sometimes I even chill them in the fridge overnight!
The filling is so gooey and fruity and just a dream! But the crust is buttery and fabulous. The combination just WORKS.
And now we have the best dessert for the weekend!
Lemon Blueberry Cobbler Bars
Lemon Blueberry Cobbler Bars
Ingredients
crust and topping
- 1 cup sugar
- 1 tablespoon fresh lemon zest
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup unsalted butter melted
filling
- 3 large eggs
- ⅓ cup half and half
- 1 cup brown sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- pinch of kosher salt
- 2 to 2 ½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- In a small bowl, rub the sugar together with the lemon zest for the crust. You want the lemon zest distributed all through the sugar.
- Stir the flour, lemon sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. This may take a minute or two. Press half of the dough into the bottom of the dish.
- In another bowl, make the filling. Whisk together the eggs, half and half, sugar, lemon zest and juice, vanilla, salt and cornstarch. Gently fold in the berries.
- Pour the mixture over top of the crust.
- Crumble the rest of the crust/shortbread over top of the blueberry mixture. Bake for 40 to 45 minutes, until the bars are set and no longer jiggly.
- Cool completely before slicing into squares! You can also chill these in the fridge overnight before slicing.
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3 Comments on “Lemon Blueberry Cobbler Bars.”
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I made this today for mother’s day. Your recipes are always delicious and perfectly explained/proportioned. Thank you!!
I made these for Mother’s Day lunch and they were delicious! Love that you can make them ahead of time. I used a pint of blueberries but might try using even more if I made them again.