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Blueberry Squares

Blueberry lemon square served on a white plate

I have found my go-to dessert to take along to barbeques and get-togethers this summer—yes, already!  BLUEBERRY SQUARES. Look no further if you need to make a dessert that is as impressive as it is easy. These squares will disappear quickly. Make a double batch for a crowd. 

These squares don’t require fresh fruit but do be sure to use high quality jam or preserves for the fruit filling. The secret ingredient that isn’t mentioned in the title is lemon—lemon curd to be specific—and it lends a subtle background flavor that allows the blueberry to sing.

I adapted this recipe from Ina Garten’s raspberry squares. She makes a lovely shortbread crust topped with a fruit filling then finished with granola, shortbread and almonds. Hers are delicious and need no tweeking at all, but I couldn’t resist changing things slightly so that I could incorporate this gorgeous lemon curd too. I altered the topping by omitting the granola and almonds; simply saving some of the crust to crumble over the top proved a success.

cut blueberry lemon squares in a blue pan
Yield: 16 squares

Blueberry Squares

blueberry lemon bars in a blue pan

Lemon blueberry squares come together with a shortbread crust base.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 2 sticks butter, softened
  • 3/4 cups sugar
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 teaspoon kosher salt
  • 1 cup blueberry preserves
  • 1 cup lemon curd, homemade or store-bought


  1. Preheat the oven to 350 F. Grease a 9 inch square glass pan with butter or spray with baking spray.
  2. In a stand mixer combine the butter and sugar until well mixed. Add the vanilla then on low speed add in the flour and salt. The dough is ready if you pinch a bit with your fingers and the dough sticks together.
  3. Use 2/3 of the dough to make the bottom crust. Press it with your fingers into an even base in the prepared pan. Save the rest for the topping.
  4. Spread the lemon curd in a thin later on top of the crust. Then top with the blueberry preserves, spreading it to the edges as well.
  5. Use the remaining dough for the topping. Pinch small clumps of dough with your fingers and drop them on to the blueberry layer. Press gently on the topping without squishing it completely.
  6. Bake for 45-50 minutes or until the top is just golden brown and the fruit filling is bubbling. Let cool before cutting into squares. Makes about 16 squares although you can easily cut larger sizes and no one will complain.

Nutrition Information:



Serving Size:

1 square

Amount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 51mgSodium: 186mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 3g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

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Rosie @ Blueberry Kitchen

Friday 24th of May 2013

These look so delicious, I love that you added lemon curd as well! Yum!!

Kiersten @ Oh My Veggies

Wednesday 22nd of May 2013

The fact that these have lemon curd in them is all I need to know--YUM! These look perfect. :)

Lea Ann (Cooking On The Ranch)

Tuesday 21st of May 2013

okie dokie, I think you've posted a recipe that I can actually make. Looks wonderful Holly and with the lemon curd, this is a must make. Pinned, tweeted and this goes directly to my database.

Holly @

Tuesday 21st of May 2013

Lea Ann, you could make any recipe that I've posted! I've seen the food that comes out of your kitchen and it far exceeds what I share here. Hope you find time to make these. I am still sad that my last crumbs of this are gone...

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Tuesday 21st of May 2013

I love using preserves in baked goods. These looks delicious :)


Friday 17th of May 2013

Shortbread crust, lemon curd, and singing blueberries?!? This may have to be my go-to take along desert as well. :) If I take it places then I won't be tempted to eat the whole thing myself!

Holly @

Friday 17th of May 2013

Wendy, you are right-- taking it somewhere means that you can't eat the whole pan yourself. I did share a few of these but have to admit that I ate the majority and can't wait to make them again. Have a great weekend!

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