These lemon blueberry squares are the perfect balance of sweet and tangy in every bite! With delicious blueberries and a hint of lemon, they are great for afternoon snacks or desserts. The best part? You can make them year-round!
Lemon and blueberry squares with fresh or frozen blueberries? Absolutely! So, you don't need to wait for blueberry season at all. 🙂
These treats have three layers: the crust, the lemon and blueberry mix, and the crumble on top. All of them give you a perfectly balanced flavor and texture in every bite.
Don't worry that it's a lot of work, though. The crust and the crumble are from the same dough, and you can mix the berry topping while waiting for the crust to cool.
And no mixer or blender is required! You can just use your hands to mix everything --- and give it a few minutes to be ready for serving. Yum!
FOR MORE EASY DESSERT RECIPES WITH LEMON, CHECK OUT THESE POSTS!
Ingredients
- Blueberries - you can use fresh or frozen blueberries.
- Butter - unsalted and cut into cubes for easier mixing with the dry ingredients.
- Flour - you need all-purpose and almond flour to make the crust and the crumble for these lemon blueberry squares.
- Milk - whole cream milk will be great.
- Sugar - granulated white sugar for the crumble and brown sugar for the lemon blueberry topping.
- Lemon - you only need the grated zest (not the white, bitter part).
- Cornstarch - for controlling the juices from the blueberries.
- Vanilla extract, baking powder, and salt - just use your favorite brand for these kitchen staples.
Preparation
To start making lemon blueberry squares, preheat your oven to 180°C (350°F) and line your cake pan with parchment paper.
Combine the ingredients for the crust in a large bowl: all-purpose flour, almond flour, salt, baking powder, and granulated sugar.
Add the pieces of butter.
Mix everything with your hands until you get a sandy texture, then add the milk and vanilla extract.
Continue mixing --- just enough to form a dough.
Take a third of the dough, wrap it in plastic, and chill it in the refrigerator (you will use this for the crumble).
Flatten the remaining dough in the lined pan and press it with your hands.
Place the pan in the oven for fifteen minutes, then let it cool for at least ten minutes.
While the crust of your lemon and blueberry squares is cooling down, mix the following in a bowl: blueberries, lemon zest, brown sugar, and cornstarch.
Transfer the blueberry mix on top of the cooled crust --- even the brown sugar left in the bowl.
Break the crumble from the refrigerator into small pieces, randomly adding them on top of the blueberries.
Place the pan in the lower part of your oven for forty to forty-five minutes or until the top turns golden.
Remove your lemon blueberry squares from the oven and set aside for at least twenty minutes to cool.
Slice and serve!
Helpful tips
- Leave some parchment paper sticking out of the pan when you prepare it. It makes removing the entire lemon blueberry squares easier once it cools down.
- Its normal to see bubbles forming on the sides when you take it out of the oven. That's why it's important to set it aside for a few minutes, the juices of the berries will dry up as it cools down.
- When using frozen blueberries, there is no need to thaw them. Just combine them directly with the cornstarch, zest, and brown sugar and proceed as indicated above.
How do you serve these blueberry lemon squares?
You can dust it with powdered sugar.
Or top it with whipped cream or a small scoop of ice cream in warmer months.
But there is no need to add anything to it- just have your coffee or tea ready, or a glass of chilled wine during summer! 🙂
So, what are you waiting for? Prepare all your ingredients now! Trust me, these lemon blueberry squares will be a favorite!
OR GET MORE IDEAS FROM THIS LIST OF EASY SNACK RECIPES!
📖 Recipe
Lemon Blueberry Squares Recipe
Equipment
- Weighing Scale
- Measuring cups
- Measuring spoons
- Mixing bowls
- Rubber spatula
- Square Cake Pan (22 x 27 cm)
- Parchment paper/Baking paper
Ingredients
- 100 grams caster sugar (3.55 oz or 1/3 cup)
- 375 grams flour (13.25 oz or 2 & 1/2 cups)
- 4 grams baking powder (.15 oz or 1 teaspoon)
- 40 grams almond flour (1.40 oz or 1/4 cup)
- 220 grams butter (7.75 oz), unsalted
- 65 ml milk (1/4 cup)
- 3 ml vanilla extract (1 teaspoon)
- 500 grams blueberries (about 1 lb)
- 25 grams brown sugar (.86 oz or 2 tablespoons)
- 15 grams cornstarch (.55 oz or 4 teaspoons)
- 1 lemon, grated zest
- pinch salt
Instructions
- Preheat your oven to 180°C (350°F) and line your cake pan with parchment paper.
- Prepare the dough by combining the following in a large bowl: all-purpose flour, almond flour, salt, baking powder, and granulated sugar.
- Add the butter and mix everything with your hands until you get a sandy texture.
- Add the milk and vanilla extract and continue mixing --- just enough to form a dough.
- For the crumble, wrap a third of the dough in plastic and chill it in the refrigerator.
- Flatten the remaining dough in the lined pan and press it downwards with your hands.
- Place the pan in the oven for fifteen minutes, then let it cool for at least ten minutes.
- While it's cooling, mix the blueberries, lemon zest, brown sugar, and cornstarch in a bowl.
- Transfer the blueberry mix on top of the cooled crust --- even the brown sugar left in the bowl.
- Break the crumble from the refrigerator into small pieces, randomly adding them on top of the blueberries.
- Place the pan in the lower part of your oven for forty to forty-five minutes or until it turns golden.
- Remove your blueberry lemon squares from the oven and cool for at least twenty minutes.
- Slice and serve!
Notes
- Cook's Tip: When using frozen blueberries, there is no need to thaw them --- just combine them directly with the rest of the topping ingredients.
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