Spring has finally sprung, and with it comes the promise of sunshine, flowers, and fresh produce. As we celebrate the arrival of this season of renewal and rebirth, what better way to ring in the season than with a fresh and bright dessert that highlights the flavors of lemon and blueberry? Introducing Blueberry Lemon Caramel Bars – the perfect dessert to enjoy on a sunny afternoon or serve up as an Easter treat. These bars are packed full of sweet, tangy flavors, and both smooth and chewy textures that will leave you craving more.
Breaking Down the Bars
The base of these bars is a buttery, crumbly cookie crust, made with all-purpose flour, baking powder, baking soda, and cornstarch. The crust is easy to make and can be prepared in advance, which makes it the perfect option for spreading out the time required and reducing necessary steps on the day you plan to serve them.
Looking for other lemon dishes? Try these:
Lemon Ricotta Muffins with Vanilla Crumble
Blueberry Pretzel Bombs with Lemon Cream Cheese Filling
But what really sets these bars apart is the Blueberry Caramel. This luscious, silky-smooth caramel is made with fresh blueberries, cream, butter, and sugar. It is then poured over the cookie crust and left to cool in the refrigerator, creating a smooth and decadent layer that balances perfectly with the other flavors in this dessert.
The Lemon Curd is the perfect complement to the Blueberry Caramel. Made with freshly squeezed lemon juice, lemon zest, sugar, eggs, and butter, this curd is the perfect blend of tangy and sweet. It’s added to the top of the caramel layer, along with dollops of blueberry preserves and white chocolate, to create a vibrant and visually stunning dessert.
Lemon Curd Tips
Lemon curd is a delicious and versatile component of many classic desserts, but it can be a little intimidating to make yourself. Here are some tips to keep in mind when making lemon curd:
- Use fresh lemons: The flavor of lemon curd comes from the lemon juice and zest, so it’s important to use fresh lemons. Avoid using bottled lemon juice, as it can be too sour or have a metallic taste.
- Use a non-reactive saucepan: Lemon juice is acidic and can react with certain metals, such as aluminum and copper. To prevent a metallic taste or discoloration of the curd, use a non-reactive saucepan made of stainless steel or enamel.
- Whisk continuously: When making lemon curd, it’s important to whisk continuously to prevent the eggs from curdling. If you see any lumps, strain the curd through a fine-mesh sieve to remove them.
- Don’t overheat: Overheating the curd can cause it to curdle or become grainy. Heat the curd over medium heat and stir constantly until it thickens and coats the back of a spoon.
- Optional: Use a double boiler – If you’re worried about overheating the curd, you can use a double boiler. Place a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk the ingredients together in the bowl until the curd thickens.
- Chill before using: Lemon curd will thicken as it cools, so it’s best to chill it in the refrigerator for at least 1 hour before using it in a recipe. It will keep in the refrigerator for up to 2 weeks.
However, there are some very high quality lemon curds available in grocery stores – you can always save a little time and use store-bought!
The final touch to these Blueberry Lemon Caramel Bars is the white chocolate topping. The white chocolate is melted and poured over the top of the caramel before being swirled with lemon curd and blueberry preserves, creating a smooth and creamy final layer that perfectly balances the tanginess of the lemon curd and the sweetness of the blueberry caramel.
Overall, these Blueberry Lemon Caramel Bars are a wonderful addition to any springtime table. They are fun to make, visually stunning, and bursting with flavor. Whether you are looking for a dessert to impress your Easter guests or simply want to indulge in a little springtime sweetness, these bars are sure to delight.
Putting Together the Blueberry Lemon Caramel Bars
Here are a few tips to make sure your Blueberry Lemon Caramel Bars come out perfectly every time:
- Use fresh blueberries for the Blueberry Caramel. Fresh berries will give you the best flavor and texture, and they will also make the caramel a beautiful, deep shade of purple-brown.
- Make sure to chill the caramel layer before adding the Lemon Curd and other toppings. This will ensure that the layers stay separate and do not mix together.
- Use a good quality white chocolate. The white chocolate should be smooth and creamy, with a high percentage of cocoa butter. This will give your bars the perfect final texture and rich flavor.
- Don’t be afraid to experiment with the swirling of the Lemon Curd and Blueberry Preserves into the white chocolate. Use a chopstick or the end of a spoon to create different patterns and designs on the top of the bars to your liking.
- Be patient! These bars require some chill time in the refrigerator to set properly, but the end result is well worth the wait.
So, whether you are looking for an Easter dessert or just a delicious springtime treat, give these Blueberry Lemon Caramel Bars a try. With their bright and sunny flavors and stunning appearance, they are sure to be a hit with everyone who tries them.
I hope you love these Blueberry Lemon Caramel Bars as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Blueberry Lemon Caramel Bars
Equipment
- Stand or Hand Mixer
- Traditional or Immersion Blender
- Candy Thermometer
Ingredients
Cookie Base
- 1 cup salted butter, softened
- 1 ½ cup granulated sugar
- 2 large whole eggs
- 2 egg yolks
- 5 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp kosher salt
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tsp cornstarch
Blueberry Caramel
- 24 oz. fresh blueberries
- 1 cup salted butter
- 1 cup heavy cream
- 6 tbsp water
- ½ cup light corn syrup
- 2 cups granulated sugar
Lemon Curd
- 5 large eggs
- 1 ½ cup granulated sugar
- 1 ¼ cup freshly squeezed lemon juice (from about 8 medium/small lemons)
- ¼ cup lemon zest
- 1 pinch kosher salt
- 10 tbsp salted butter
Blueberry Lemon Caramel Bars Additional Ingredients
- 12 oz. white chocolate
- 6 oz. blueberry preserves
Instructions
Cookie Base
- Preheat oven to 350°F. Line an 9-inch x 13 inch baking dish with aluminum foil, leaving excess over the edges (this will help remove the bars from the dish at the end).
- In a stand mixer or using a hand mixer and a large bowl, cream together the softened butter and sugar on medium speed until fluffy. Beat in the eggs, egg yolks, and vanilla extract.
- In a separate bowl, whisk together the dry ingredients – flour, salt, baking powder, baking soda, and cornstarch. Slowly combine the dry ingredients into the wet ingredients, ½ cup at a time, until a thick dough forms.
- Press the cookie dough in an even layer into the prepared baking dish. Bake for 25 minutes, until just set and lightly browned.
- Once finished baking, use a spatula or wooden spoon to press the cookie base down, creating a well of sorts, to hold the caramel.
Blueberry Caramel
- Ensure the cookie base is finished and ready to go.
- In a medium saucepan, bring the fresh blueberries and ½ cup water to a simmer. Cook until the berries are softened and the added water is evaporated, about 20 minutes. Puree the berries in a blender or with an immersion blender.
- Cut the butter into chunks, then combine with the heavy cream in a microwave-safe bowl. Heat in the microwave for about 2-3 minutes until the liquid is warm and butter has melted. Set aside.
- In a large saucepan combine the water, corn syrup, sugar, and pureed blueberries. Use a spoon to gently stir the sugar into the liquid.
- Heat over medium heat until the sugar has come to a boil. Attach a candy thermometer to the side of the saucepan. Cook the sugar for 5 to 10 minutes, stirring often, until the sugar reaches a temperature of 320 °F.
- As soon as the sugar reaches 320 °F, carefully pour about ¼ cup of the butter and cream mixture into the sugar, then stir. Repeat with the remaining cream and butter (adding a ¼ cup of it at a time then stirring). *The sugar will bubble as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
- Continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 °F. When this temperature is reached, pour the caramel over the cookie base.
- Allow the caramel/cookie base to cool in the refrigerator at least 4 hours, or overnight, before continuing.
Lemon Curd
- Remove from heat and let cool.
Blueberry Lemon Caramel Bars
- Complete the cookie base and caramel steps.
- Complete the lemon curd.
- If using white chocolate bars, chop the bars into pieces. Melt the white chocolate in a microwave safe bowl, heating for 20 seconds at a time and mixing in between to prevent burning.Pour the white chocolate evenly over the caramel layer.
- Dollop the lemon curd and blueberry preserves across the white chocolate, a few tablespoons at a time, scattering them across the surface.Using a chopstick or end of a spoon, swirl the lemon curd and blueberry preserves into the white chocolate, to your liking.
- Allow the bars to cool in the refrigerator for at least 2 hours before removing from the baking dish (using the foil to help lift from the dish) and slicing with a large knife.
- Serve and enjoy!
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