I love lemon bars.
I fell in love with them as a child when visiting my best friend’s grandmother’s house. She made THE BEST homemade lemon bars. But, here’s the thing. I don’t bake. Oh, I can whip up delicious cookie bars, brownies, and cakes but they come from a box so I often doctor them up with my twist. I thought I’d squeeze in one last summer dessert recipe before fall arrives by making Meyer Lemon Bars with Vanilla Blueberry Sauce.
I cheated and used Krusteaz Meyer Lemon Bars Supreme Mix which is incredibly simple to make and then added homemade, thick blueberry sauce on top with a sprinkle of powdered sugar. I scored a pint of blueberries at Leeker’s for 99 cents and the box of lemon bars mix was on sale for $1.49. That’s less than 41 cents a bar for this recipe!
Pairing blueberries with lemon flavor is hands-down delicious thanks to the sweet and tangy combination but I wanted to add that vanilla essence that completes the flavor profile.
Lightly topped with powdered sugar these lemon bars are just plain gorgeous. Do you see that warm blueberry sauce running down the side on the bright white plate? They’re “good grief” good! This recipe yields one cup of sauce that can also be used on top of cheesecake, angel food cake, or buttermilk pancakes.
As we say goodbye to summer, tell me what your favorite summer dessert was this year using the comment section below. Help me brainstorm recipe ideas for next June!
It doesn't get much better than warm blueberry sauce cascading down lemon bars as an end of summer sweet treat.
10 minPrep Time
10 minTotal Time
- 1 cup fresh blueberries
- 1/4 c. water
- 1/4 c. sugar
- 1 T. lemon juice
- 1 T. cornstarch
- 1 T. cold water
- 1 T. vanilla extract
- pinch lemon zest
- Combine the first 4 ingredients in a small saucepan and stir gently over medium heat. Do not allow it to boil.
- Meanwhile, stir together the cornstarch and cold water in a small ramekin.
- Add the cornstarch slurry to the blueberry mixture stirring slowly while it thickens.
- Stir for about 3 minutes.
- Remove from heat.
- Add vanilla and lemon zest.
- Serve warm.
I prefer a heavy vanilla flavor. If you don't, cut it to 1/4 tsp vanilla extract. If you don't like lemon, try orange juice instead. Some cooks strain the sauce through a sieve, but I like my sauce with softened berries. Stores best in an airtight container in the refrigerator.
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