Blackberry Lemon Squares

Bright and refreshing blackberry lemon squares featuring a buttery shortbread crust, tangy lemon filling, and juicy blackberries. This perfectly balanced dessert delivers a sweet-tart flavor with a soft yet structured texture.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Chill Time (hours): 2

Total Time: 55

Servings: squares

Calories: 270kcal

Author: Chloe White

Cost: $6

Equipment

9x9 baking pan
Mixing bowls
whisk
spatula
Oven

Ingredients

1 1/2 cups all-purpose flour (for crust)
1/2 cup powdered sugar
1/4 tsp salt
3/4 cup unsalted butter (cold, cubed)
4 large eggs
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice
2 tbsp lemon zest
1/4 cup all-purpose flour (for filling)
1/2 tsp baking powder
1 1/2 cups fresh blackberries

Instructions

Preheat oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
Mix flour, powdered sugar, and salt, then cut in butter until crumbly. Press into pan.
Bake crust for 15–18 minutes until lightly golden.
Whisk eggs, sugar, lemon juice, lemon zest, flour, and baking powder until smooth.
Pour filling over hot crust and scatter blackberries on top.
Bake for 22–25 minutes until the center is set with a slight jiggle.
Cool completely, then refrigerate for at least 2 hours before slicing.

Notes

Use fresh lemon juice for best flavor and allow bars to cool completely before chilling for clean slices. Do not overbake—the center should have a slight jiggle. Drain frozen blackberries well to avoid excess moisture.

Nutrition