Creamy Lemon Blueberry Bars with Coconut Cream are so easy to make and a favorite Spring and Summer Dessert Recipe. A buttery Graham Cracker Crust, topped with the most delicious Lemon Custard filling, and of course loads of fresh & juicy Blueberries!
Spring is right around the corner. With every fresh breeze it feels like we are nearing Summers every day! I just LOVE this time of the year. And whats better than these zesty Lemon Blueberry Bars to enjoy this delightful weather.
Its literally SO GOOD! Melt in your mouth Graham Cracker shortcrust base which is Oh So Buttery! And top that with the creamiest Lemon filling.
What makes my Lemon Blueberry Bars even special? Well, Yes! Its full fat Coconut Cream! I think no one includes Coconut Cream in this recipe, But I do. Its just the perfect addition to these blissful Lemon Blueberry Bars.
In fact, the addition of Coconut Cream, makes these Bars extra custardy, they set really well, and of course the nutty and fragrant aroma of Coconut is everywhere which is just perfect with citrusy lemon and juicy Blueberries!
You could say that these Lemon Blueberry Bars feels like Burst of Summers in your mouth!!!
Jump to:
These Lemon Blueberry Bars are just like my Lemon Chiffon Pie .
If you love zesty Lemon Desserts try these recipes
- No-Bake Lemon Cheesecake
- Lemon Olive Oil Cake with Mascarpone Frosting
- French Yogurt Cake with Cherries and Lemon Rinds
- Lemon Blueberry Muffins with Lemon Glaze
- Lemon Coconut Loaf Cake with Lemon Sugar Glaze
- Lemon Poppy Seed Bread
- Lemon Buttercream Frosting
- Best Lemon Cookies Ever
Ingredients needed to make Lemon Blueberry Bars
FOR THE GRAHAM CRACKER BASE
- Graham Cracker Crumbs
- Sugar
- Melted Butter
FOR THE LEMON CUSTARD FILLING
- Coconut Cream
- Condensed Milk
- Lemon Juice
- Lemon zest
- Cornstarch
- Granulated Sugar
- Fresh Blueberries
See recipe card for quantities. Also, watch the video for a quick visual.
Instructions on how to make Lemon Blueberry Bars
STEP 1: MAKING THE BASE
- To make a firm base, just mix up 3 ingredients - Graham Cracker Crumbs, Sugar and Melted Butter.
- Mix them all until combined or pulse in a food processor .
- Press this mixture in a lined baking dish.
- Use your fingers to flatten and then smooth it using a cake scraper or measuring cup. (Make sure that the base is as firm as possible, and there are no air gaps, as any gaps will cause the base to crumble)
- Bake the base for 10 min at 350°F.
STEP 2: MAKING THE LEMON FILLING
- Combine Thick Coconut Cream, Sweetened Condensed Milk, Lemon Juice, Lemon Zest, Yellow food color and Cornstarch in a large mixing bowl.
- Since I am using Sweetened Condensed milk, so I haven't added any added sweetener. However, you can skip this and use Maple Syrup for Vegan Lemon Blueberry Bars.
- This is an eggless version of Lemon Blueberry Bars, so I have added Cornstarch. Cornstarch helps thicken the custard
- Also, because there are no Eggs, I have used just a drop of Yellow Gel Food Color, for that perfect color.
- However, if you're using Eggs, no need to use food color. You will automatically get the bright yellow color, upon whisking.
STEP 3: BAKE
- Pour the Lemon Custard over the baked base
- Add the Blueberries on top.
- If you want, you can fold in Blueberries in the custard mixture as well, and then add some more on the top! (because the more the merrier, right!)
- Bake @350°F for 15 minutes.
STEP 4: CUT AND SERVE
- Use a sharp knife to cut the bars
- If the bars are too sticky, run the bars under hot water or wipe it with a towel dipped in warm water, after every cut.
- Cleaning the knife after every cut, makes sure the edges are smooth and clean.
Hint: Use only the thick part of Coconut Cream or else on using thin Coconut Cream or Coconut Milk, your bars won't bake and shall be a messy puddle.
Storage
Store these Lemon Blueberry Bars in the refrigerator for up to a week. You can alternatively, store these in an airtight container and freeze for up to a month. Thaw overnight before serving! These are best served chilled!
Top tips to make the Best Lemon Blueberry Bars
- Always use Coconut Cream (the thick kind), instead of Coconut milk. It will make these Bars extra delicious.
- Use freshly squeezed Lemon Juice and Lemon Zest for best flavors.
- You can use frozen Blueberries as well, which have been thawed.
- Use eggs for rich and thick custard.
- If not using Eggs, use Cornstarch or Arrowroot, to thicken the custard.
- Use sweetened Condensed milk for best flavors
- If you're skipping Sweetened Condensed Milk to make Vegan Lemon Blueberry Bars, then you can use any sweetener like Coconut Sugar or Maple Syrup.
Do Lemon Blueberry Bars have to be refrigerated?
Yes. These Lemon Bars are best served chilled. So refrigerate these for at least an hour, before serving. Refrigerating the Bars, makes them a perfect cool summer treat.
Why are my Lemon Bars so gooey?
Too much of Lemon Juice makes these Bars, gooey! So, donot use too much of Lemon Juice or Coconut milk. Rather, Lemon Zest is what makes for that bright citrus flavor.
More Blueberry Desserts Recipes
- Blueberry Dump Cake
- Blueberry Donuts in Air Fryer (without Yeast)
- Blueberry Chamomile Swirl Cheesecake Bars
- The Best Mini Blueberry Cheesecake
- Best Homemade Blueberry Pie
- Blueberry Cream Cheese Hand Pies
- Blueberry Pie Cups with Meringue
- Blueberry Crumb Cake
- Lemon Blueberry Scones
- Classic Southern Blueberry Muffins
I hope you liked this recipe and shall make it soon. if you happen to make this recipe, then please comment below, how it tasted. Also, snap a pic and share on Instagram. Tag me with #recipemagik on Instagram.
Recipe Card
Lemon Blueberry Bars
INGREDIENTS
FOR THE GRAHAM CRACKER CRUST
- 1½ CUP Graham Cracker Crumbs
- ¼ CUP Granulated Sugar
- 1 stick Unsalted Butter softened to room temp or melted
FOR THE LEMON FILLING
- 14 oz Sweetened Condensed Milk skip for vegan version, use Maple Syrup as sweetener
- ¼ cup Coconut Cream The Thick One
- ½ cup Lemon Juice
- 1 teaspoon Lemon Zest
- 1 cup Blueberries Fresh or Frozen
- 1 drop Yellow food color only for the bright yellow color. OR a pinch of Turmeric. Skip if using Eggs.
- ½ cup Cornstarch only to thicken the custard, skip if you're using Eggs
INSTRUCTIONS
- Preheat the oven to 350°F and line a 9x9 inches square baking dish with parchment paper.
- In a medium sized mixing bowl, combine Graham Cracker Crumbs with Granulated Sugar and Melted Butter. Or Pulse in a food processor. You can use softened butter at room temp cut into cubes. Throw Graham Cracker Sheets, softened cubed Butter and Sugar in a food processor and pulse until combined.
- Press and layer the Graham Cracker mixture in the baking dish. Use your hands or the back of a measuring cup or a cake scraper to firmly press the top. (Make sure that the base is as firm as possible, and there are no air gaps, as any gaps will cause the base to crumble). Bake the base for 10 min at 350°F.
- Combine Thick Coconut Cream, Sweetened Condensed Milk, Lemon Juice, Lemon Zest, Yellow Food Color and Cornstarch in a large mixing bowl. Gently fold in the fresh Blueberries. (Since I am using Sweetened Condensed milk, so I haven't added any added sweetener. However, you can skip this and use Maple Syrup for Vegan Lemon Blueberry Bars)
- Pour this Lemon Custard filling over the baked crust. Top with more fresh Blueberries. Bake @350F for 20-25 minutes or until the top sets.
- Cool it down to room temp and refrigerate for at least and hour, before you cut it into squares, dust granulated sugar on top and serve!
Video
Notes
- Always use Coconut Cream (the thick kind), instead of Coconut milk. It will make these Bars extra delicious.
- Use only the thick part of Coconut Cream or else on using thin Coconut Cream or Coconut Milk, your bars won't bake and shall be a messy puddle.
- Use freshly squeezed Lemon Juice and Lemon Zest for best flavors.
- You can use frozen Blueberries as well, which have been thawed.
- Use eggs for rich and thick custard.
- If not using Eggs, use Cornstarch or Arrowroot, to thicken the custard.
- Use sweetened Condensed milk for best flavors
- If you're skipping Sweetened Condensed Milk to make Vegan Lemon Blueberry Bars, then you can use any sweetener like Coconut Sugar or Maple Syrup.
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