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Blackberry lemon bars stacked three high.

Blackberry Lemon Bars

Indulge in these delightful blackberry lemon bars that perfectly blend the sweetness of ripe blackberries with the tangy brightness of fresh lemon. This dessert is not only delicious but also incredibly simple to make. Just grab a few basic ingredients and one mixing bowl. Each bite offers a burst of vibrant flavor and a soft, buttery texture that melts in your mouth.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16

Ingredients

For the bars

  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ teaspoon salt
  • 6 ounces (170 g) fresh blackberries
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1 cup (130 g) all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder

For the glaze

  • 1 cup (120 g) confectioners' sugar
  • 2 teaspoons lemon juice
  • 2 tablespoons heavy cream

Instructions

Make the bars

  • Preheat the oven to 350°F. Line a 8-inch square pan with parchment paper or aluminum foil, leaving a 1-inch overhang on all sides. Spray lightly with nonstick spray and set aside.
  • In a large bowl, beat the butter, sugar, and salt with an electric mixer until light and fluffy, about 3 minutes.
  • Add in the blackberries and their juices, lemon zest, lemon juice, and vanilla, and beat until blackberries are broken down and incorporated, about 3 minutes. The mixture will still look slightly curdled.
  • Mix in flour, cornstarch, and baking powder on low speed until combined.
  • Pour the batter into the prepared pan and spread it into an even layer.
  • Bake 30 to 35 minutes, until bars are puffed and almost set. Set the pan on a wire rack and allow the bars to cool completely.

Make the glaze

  • Whisk the confectioners' sugar, lemon juice, and heavy cream together until smooth.
  • Spread the glaze over cooled bars in an even layer. Allow glaze to set for about 15 minutes; lift bars from the pan using the parchment overhang. Cut and serve.

Notes

  • Frozen blackberries can be used in place of fresh. Thaw them, then toss them into the batter with their juices.
  • Store the bars at room temperature for up to three days. Use plastic wrap, foil, or an airtight container to keep them from drying out.