Can I make this dessert ahead of time?

Absolutely! This lemon blueberry dessert actually improves with time. Make it up to 2 days ahead and store covered in the refrigerator. The flavors meld beautifully overnight.

How do I store leftovers?

Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. The texture remains perfect throughout this time.

What's the best way to get clean slices?

Use a sharp knife dipped in warm water between cuts. Wipe the blade clean after each slice for restaurant-quality presentation.

Can I substitute other berries?

Yes! Raspberries, strawberries, or blackberries work wonderfully. Adjust the honey amount based on the natural sweetness of your chosen berries.

Is there a make-ahead freezer option?

You can freeze the completed dessert for up to 3 months. Thaw overnight in the refrigerator before serving. The texture remains remarkably good.

Easy Lemon Blueberry Dessert Recipe

Description

This Lemon Blueberry Dessert is a luscious, tangy-sweet treat featuring a buttery crust, zesty lemon filling, and bursts of juicy blueberries in every bite. It’s the perfect blend of bright citrus and fruity goodness, ideal for spring and summer gatherings or just a refreshing treat after dinner. The soft, creamy center contrasts beautifully with a golden crust, making it both eye-catching and utterly irresistible.

Ingredients

Scale

For the crust:

1 cup (2 sticks) unsalted butter, melted
2 cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt

For the filling:

4 large eggs
1 ½ cups granulated sugar
2 tablespoons lemon zest (about 2 lemons)
½ cup fresh lemon juice
¼ cup all-purpose flour
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For garnish (optional):

Powdered sugar, for dusting
Fresh blueberries and lemon slices

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line with parchment paper.
Prepare the crust: In a medium bowl, mix melted butter, flour, powdered sugar, and salt until a soft dough forms. Press it evenly into the bottom of the prepared pan.
Bake the crust for 18–20 minutes or until lightly golden. Remove and let it cool slightly.
Make the filling: In a large bowl, whisk together the eggs, sugar, lemon zest, and lemon juice until well combined. Add the flour and mix until smooth.
Fold in the blueberries gently to avoid breaking them.
Pour the filling over the warm crust and spread evenly.
Bake for 25–30 minutes or until the center is set and the top is lightly golden.
Cool completely, then refrigerate for at least 2 hours before slicing.
Dust with powdered sugar and garnish with blueberries and lemon slices before serving, if desired.

Notes

Frozen blueberries work well too, just use them straight from the freezer.
For a firmer crust, chill it before pre-baking.
Want a less sweet version? Reduce sugar by ¼ cup in the filling.
Substitute gluten-free flour to make this recipe gluten-free.
Add a teaspoon of vanilla extract to the filling for extra depth of flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 260
Sugar: 24g
Sodium: 65mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 75mg