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! Weekend treat time! These lemon blueberry cobbler bars are crumbly, chewy, gooey and filled with incredible lemony berry flavor. They […] The post Lemon Blueberry Cobbler Bars. appeared first on How Sweet Eats.
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!
Weekend treat time!
These lemon blueberry cobbler bars are crumbly, chewy, gooey and filled with incredible lemony berry flavor. They taste like a big bite of spring.
It’s almost like a lemon bar and blueberry cobbler had a baby. In the most wonderful fruity way possible.
If you’re looking for a dessert to make for mother’s day weekend or one to serve as the sunshine months come around, this is it!
It serves a crowd.
The flavors are so fresh and ideal for the season.
And they even freeze well too!
If you have a copy of The Pretty Dish, you might recognize this as one of the best recipes in the book! I have blueberry peach cobbler bars in that book and they are DIVINE. I have made so many variations on that recipe, from strawberry cobbler bars to apple ones to cranberry ones.
This is such a versatile recipe and one that everyone loves!
And the best part is that it’s a true make-ahead recipe. You prepare these ahead of time and take them to a party or serve them for dessert… you’re the most popular!
Here’s how I make them!
It’s all about shortbread. Another great thing about this recipe is that you make a shortbread mixture that works for the crust AND the crumbly cobbler topping! Super easy. Once it’s made, I press half of it into a baking dish and save the other half for the top.
The filling has tons of fresh blueberries, lemon zest, some sugar, eggs, cornstarch and vanilla. There’s a touch of half and half in there too.
Once mixed, I pour the filling right on the crust.
Next, I crumble the remaining shortbread mixture over that filling. Then I pop it into the oven!
These take about 45 minutes to bake and I like to cool them completely before slicing. Sometimes I even chill them in the fridge overnight!
The filling is so gooey and fruity and just a dream! But the crust is buttery and fabulous. The combination just WORKS. (more…)
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