Lemon Blueberry Cobbler Bars
Lemon blueberry cobbler bars are a perfect spring treat! Shortbread crust is topped with a lemony blueberry filling that is gooey and dreamy. A cobbler shortbread sprinkle finishes them off. A lovely make-ahead dessert bar!
Ingredients
crust and topping
- 1 cup sugar
- 1 tablespoon fresh lemon zest
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup unsalted butter melted
filling
- 3 large eggs
- ⅓ cup half and half
- 1 cup brown sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- pinch of kosher salt
- 2 to 2 ½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- In a small bowl, rub the sugar together with the lemon zest for the crust. You want the lemon zest distributed all through the sugar.
- Stir the flour, lemon sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. This may take a minute or two. Press half of the dough into the bottom of the dish.
- In another bowl, make the filling. Whisk together the eggs, half and half, sugar, lemon zest and juice, vanilla, salt and cornstarch. Gently fold in the berries.
- Pour the mixture over top of the crust.
- Crumble the rest of the crust/shortbread over top of the blueberry mixture. Bake for 40 to 45 minutes, until the bars are set and no longer jiggly.
- Cool completely before slicing into squares! You can also chill these in the fridge overnight before slicing.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!