Blueberry Lemon Crunch Bars – A Bright and Buttery Family Favorite

If sunshine had a flavor, I’m convinced it would taste like these Blueberry Lemon Crunch Bars. They’re the perfect blend of sweet, tart, and buttery — with a golden crunch that holds it all together.

This isn’t your typical quick-bake treat.

It’s one of those recipes that invites you to slow down, savor the process, and maybe sneak a few blueberries along the way.

I made a batch over the weekend, and let’s just say... they didn’t last long.

💛 Why You’ll Love These Blueberry Lemon Crunch Bars

• The zesty lemon and juicy blueberries come together like a perfect summer afternoon.

• The crunch topping gives just the right texture — no mushy middles here!

• They hold up beautifully, slice cleanly, and taste even better the next day (if they make it that far).

Ingredients:

Filling

• 4 cups fresh blueberries

• 3/4 cup granulated sugar

• 1/4 cup cornstarch

• 1 tablespoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)

Crust

• 2 1/4 cups all-purpose flour

• 1/2 cup finely chopped toasted pecans

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup granulated sugar

• 5 tablespoons unsalted butter, softened

• 5 tablespoons vegetable shortening

• 1 large egg

• 1 teaspoon vanilla extract

• 5 tablespoons heavy cream

Topping

• 1/2 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/4 cup packed light brown sugar

• 1/8 teaspoon salt

• 1/4 cup unsalted butter

Directions:

1. Prepare the Filling:

   Combine berries, sugar, cornstarch, zest, and juice in a saucepan over medium-high; bring to a boil. Reduce heat to medium-low, and simmer, mashing berries as they cook, until thick and bubbly, about 10 minutes. Cool completely, about 30 minutes.

2. Prepare the Crust:

   Stir together flour, pecans, baking powder, and salt in a medium bowl.

3. Combine Crust ingredients:

   Combine sugar, butter, and shortening in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, beating until combined. Gradually add cream, beating on low speed until incorporated.

4. Shape Crust:

   Add flour mixture to butter mixture; beat at low speed until well combined. Divide dough in half; place each half on a piece of plastic wrap. Shape each half into a 6- x 4-inch rectangle, about 1 inch thick. Wrap, and freeze 2 hours.

5. Prepare the Topping:

   Preheat oven to 350°F. Whisk together flour, granulated sugar, brown sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut butter into mixture until it resembles small pebbles. Chill until ready to use.

6. Bake bars:

   Using a box grater or a food processor fitted with a grating blade, grate half of the dough (leave remaining half in freezer). Press grated dough into bottom of a 9-inch square pan coated with cooking spray. Bake in preheated oven until beginning to brown around edges, 12 to 14 minutes.

7. Add filling, and continue to bake:

   Remove pan from oven. Carefully spread Filling over Crust, from edge to edge. Grate remaining half of dough, and sprinkle over Filling; gently press. Sprinkle Topping over dough. Bake in preheated oven until well browned, 35 to 40 minutes.

8. Cool bars:

   Cool completely on wire rack, about 2 hours. Cut into 12 bars.

https://www.southernliving.com/recipes/blueberry-lemon-crunch-bars-recipe

📝 Tips for the Best Blueberry Lemon Crunch Bars

• Let them cool fully before cutting to keep the layers neat.

• Store in the fridge for up to 5 days — they hold up great for picnics or make-ahead treats.

• A scoop of vanilla ice cream on top? Heaven.

📷 From My Kitchen to Yours

This recipe is straight from my weekend baking session — the kind where you crank up the music, make a mess, and end up with something magical.

I’ll be making these Blueberry Lemon Crunch Bars again before the week’s out… and I hope you will too!

Have you tried a version of this? Let me know in the comments or tag me in your creations. I'd love to see what you're baking.