Lemon and blueberry slice

Lemon and blueberry bars

  • makes 9
  • Easy

These simple lemon and blueberry bars are seriously moorish, gooey on the inside and crunchy on the out, the ideal summertime picnic treat



  • plain flour 165g
  • salted butter 100g
  • caster sugar 50g
  • milk 1-2 tsp

Lemon and blueberry topping

  • blueberries 150g
  • caster sugar 330g
  • lemons 4, zested and juiced
  • eggs 4, beaten
  • plain flour 125g


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Butter a 22cm square baking tin and line with baking paper, leaving the ends overhanging.

  • Step 2

    Put the flour and butter in a food processor and pulse until breadcrumb texture.

  • Step 3

    Add the sugar and pulse a couple of times, then add 1-2 tsp of milk and pulse to just bring it together.

  • Step 4

    Tip out into the base of the tin and flatten out using the back of a tablespoon.

  • Step 5

    Bake for 20 minutes until golden, then cool. Turn the oven down to 180C/fan 160C/gas 4.

  • Step 6

    Whizz the blueberries to a purée in a food processor, then push through a sieve.

  • Step 7

    Put in a pan with 30g of the caster sugar and simmer until sugar has dissolved, then boil for 3-4 minutes until thickened.

  • Step 8

    Whisk the lemon zest and juice with the eggs and the rest of the sugar until light and foamy, then gradually whisk in the flour.

  • Step 9

    Pour over the base and drizzle over the blueberry purée.

  • Step 10

    Bake for 20-25 minutes, until just set. Cool completely in the tin before cutting into bars.

Nutritional Information

  • Kcals 408
  • Fat 11.6g
  • Saturates 6.5g
  • Carbs 68.7g
  • Sugars 44.1g
  • Fibre 1.6g
  • Protein 6.3g
  • Salt 0.3g