These Blueberry Lemon Bars bring together the rich flavors of luscious blueberries and tart lemon. Best of all, they only take minutes to throw together, no mixing bowl or measuring cups required!
If you're a fan of easy dump cake desserts, be sure to check out our other recipes! We have Crockpot Black Forest Dump Cake, Strawberry Spoon Cake, and Fresh Peach Dump Cake for additional quick dessert options.
Why You'll Love This Blueberry Lemon Bars Recipe
Treat your family to a dessert that manages to be both delicious and easy-to-make. With just 3 ingredients, these lemon blueberry bars are sure to become a new year round favorite.
- Effortlessly Simple: With just three ingredients, these bars are incredibly easy to prepare, perfect for any baker.
- Bright & Zesty Flavor: The combination of sweet blueberries and tart lemon creates a refreshing and delicious taste.
- Quick Treat: They come together fast, making them an ideal last-minute dessert or snack whenever a sweet craving hits.
Ingredients Overview
You'll need just three simple ingredients to make these cookie bars. Any lemon cake mix, a pint of fresh blueberries, and a stick of butter. That's it, for the easiest dessert ever!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Blueberry Lemon Bars
Just three ingredients, a quick dump-and-bake, and anyone can enjoy a slice of lemon and blueberry goodness in no time!
Step 1: Preheat the oven to 350°F (175°C). Spray a 9x13 inch casserole or baking dish with non-stick cooking spray.
Step 2: Wash the fresh blueberries and then spread them out in the bottom of the baking dish in a single layer. Be sure to reserve ¼ cup of the blueberries for the topping.
For Cookie Bar Texture
Make sure to only make a single layer of blueberries. This will ensure the cake mix bakes with the blueberries for for a cookie bar texture instead of a dump cake texture.
Step 3: Sprinkle the lemon cake mix evenly over the top of the blueberries for a nice thick layer.
Step 4: Melt the butter on the defrost option in the microwave (this melts it evenly without splattering) and drizzle over the top of the cake mix. Spread the reserved blueberries over the top of the butter topped cake mix.
Step 5: Bake in the preheated oven for 40-45 minutes, or until golden brown and bubbly on top. Allow to cool for 20 minutes before cutting into bars and serving.
Serving Suggestions
Blueberry Lemon Bars can be served warm or cold. They are delicious on their own, but they can also be served with a scoop of our homemade vanilla ice cream, whipped cream, or a drizzle of lemon glaze.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Pie Filling Shortcut: For an even quicker preparation, substitute fresh blueberries with a can of blueberry pie filling.
- Frozen Fruit Option: If fresh blueberries aren't available, frozen blueberries work perfectly well. There's no need to thaw them before adding to the recipe.
- Citrus Swap: While lemon provides a bright zest, consider experimenting with a pineapple or an orange cake mix for a different citrusy twist in the bars.
Tips for Success
Here are a few delicious variations or substitutions when making this recipe.
- Fresh is Best: For the best flavor and texture, use fresh blueberries.
- Cool Before Cutting: Allow the baked bars to cool completely (or at least slightly) before attempting to cut them. This helps them set properly and hold their shape, preventing crumbling.
- Optional Lemon Glaze: For an extra touch of sweetness and lemon zing, drizzle with a simple glaze. Mix ½ cup powdered sugar with 2-3 tablespoons of lemon juice and drizzle over the cooled bars.
- Don't Overbake: Keep an eye on the bars as they bake. They are done when the edges are lightly golden and the center is set, but still slightly soft. Overbaking can lead to a dry texture.
Storage Options
Some recommended storage options for this recipe are:
- Countertop: You can store these bars in an airtight container at room temperature for up to 2-3 days.
- Refrigerator: For longer freshness, store the bars in an airtight container in the refrigerator for up to 5-7 days.
- Freezer: To freeze, wrap individual bars or the entire cooled pan tightly in plastic wrap, then in aluminum foil. Store in a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator or at room temperature before serving.
Related Recipes
- Lemon Bars with Graham Cracker Crust
- Easy Cake Mix Blueberry Cobbler
- Instant Pot Apple Blueberry Crumble
- Blueberry Strawberry Pie
- Rhubarb Dump Cake
Frequently Asked Questions
The bars are ready when the top is golden brown, and the fruit filling is bubbly. A toothpick inserted into the cake part should come out mostly clean.
Allow the bars to cool completely (or at least significantly) before cutting. Chilling them in the refrigerator can also help them firm up for cleaner slices.
Yes, you can use any type of fruit you like. Rhubarb, strawberries, and peaches would all be delicious options.
Easy Cake Recipes
Get The Recipe!
Blueberry Lemon Bars
Equipment
- Ceramic 9x13 Casserole Dish
Ingredients
- 2¼ cup Blueberries fresh, washed. Reserve ¼ cup for topping.
- 1 Lemon Cake mix 15.25 oz
- 4 oz Butter melted
Optional Icing
- ½ cup powdered sugar
- 3 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch casserole or baking dish with non stick cooking spray.
- Wash the fresh blueberries and then spread them out in the bottom of the baking dish in a single layer. Be sure to reserve ¼ cup of the blueberries for the topping.PRO TIP: Make sure to only make a single layer of blueberries. This will ensure the cake mix is more cookie texture for cake bars.2¼ cup Blueberries
- Sprinkle the lemon cake mix evenly over the top of the blueberries.1 Lemon Cake mix
- Melt the butter on the defrost option in the microwave (this melts it evenly without splattering) and drizzle over the top of the cake mix.4 oz Butter
- Spread the reserved blueberries over the top of the butter topped cake mix.
- Bake in the preheated oven for 40-45 minutes, or until golden brown and bubbly on top. Allow to cool for 20 minutes before cutting into bars and serving.
Optional Icing
- Mix ½ cup powdered sugar with 2-3 tablespoons of lemon juice and drizzle on top of lemon bars.½ cup powdered sugar, 3 teaspoon lemon juice
Notes
- Fresh is Best: For the best flavor and texture, use fresh blueberries.
- Cool Before Cutting: Allow the baked bars to cool completely (or at least slightly) before attempting to cut them. This helps them set properly and hold their shape, preventing crumbling.
- Optional Lemon Glaze: For an extra touch of sweetness and lemon zing, drizzle with a simple glaze. Mix ½ cup powdered sugar with 2-3 tablespoons of lemon juice and drizzle over the cooled bars.
- Don't Overbake: Keep an eye on the bars as they bake. They are done when the edges are lightly golden and the center is set, but still slightly soft. Overbaking can lead to a dry texture.
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