Easy Lemon Blueberry Bars Made Lighter

If you love the bright fresh flavor combination of lemon and blueberries, these Lemon Blueberry Bars are sure to become a favorite. Sweet, tangy, and bursting with juicy berries, they taste like sunshine in dessert form.

Made lighter with buttermilk, less butter, and a sugar substitute, these easy lemon bars deliver all the flavor of classic lemon squares with fewer calories and WW Points. They’re perfect for spring and summer gatherings, potlucks, baby showers, brunches, or anytime you’re craving a lighter homemade dessert.

The buttery shortbread-style crust pairs beautifully with the creamy lemon filling and bursts of fresh blueberries in every bite.

Why You’ll Love These Lemon Blueberry Bars

• Bright fresh lemon flavor
• Sweet-tart balance
• Made lighter for WW
• Easy to make ahead
• Great for potlucks and parties
• Perfect spring and summer dessert
• Lower in calories than traditional lemon bars

Ingredients & Substitutions

For the Crust

• All-purpose flour – Creates a simple tender shortbread-style crust. White whole wheat pastry flour can also work.
• Truvia Baking Blend (affiliate link) – Helps lighten the bars while still providing sweetness. You can substitute another granulated sweetener if preferred.
• Salt – Balances the sweetness and enhances flavor.
• Light butter, cold – Adds richness while keeping the crust lighter than traditional versions. Regular butter also works.
• Low-fat buttermilk – Helps bring the dough together while adding tenderness and subtle tang.

For the Lemon Filling

• Eggs and egg white – Give the filling structure while keeping it light and creamy.
• All-purpose flour – Helps thicken the filling slightly.
• Truvia Baking Blend (affiliate link) – Sweetens the filling without as many calories as regular sugar.
• Fresh lemon juice – Freshly squeezed gives the brightest flavor.
• Low-fat buttermilk – Adds creaminess and soft tanginess.
• Lemon zest – Intensifies the lemon flavor beautifully.
• Fresh blueberries – Add juicy bursts of sweetness and color. Frozen blueberries can also work; no need to thaw first.
• Powdered sugar (optional) – A light dusting makes them feel extra special.

How Many Calories and WW Points?

According to my calculations, each lemon bar has about 125 calories and 3 WW Points

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

How to Make Lemon Blueberry Bars, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 375F degrees and spray an 8-inch square baking pan with nonstick spray. For easier removal and cleanup, line baking pan with parchment and lightly grease with nonstick spray.

Step 3: To make the crust, whisk together 1 cup flour, 2 tablespoons Truvia (affiliate link) Baking Blend and 1/4 teaspoon salt in a medium bowl. Cut in cold butter with pastry blender (affiliate link), or a fork, until mixture forms coarse crumbles. Add 2 tablespoons buttermilk and give mixture a gentle stir.

Step 4: Press flour mixture into bottom of prepared pan and place pan in refrigerator for 15 minutes to chill.

Step 5: Bake the crust until lightly golden, about 15 to 20 minutes.

Step 6: Meanwhile, whisk the eggs, egg white, 3 tablespoons flour and 8 tablespoons Truvia Baking Blend in a large bowl. Whisk in the lemon juice, 1/3 cup buttermilk and lemon zest until thoroughly combined.

Step 7: Pour lemon mixture over hot crust

and sprinkle the blueberries over the top.

Step 8: Lower oven to 350F degrees and continue baking until top is just barely set, about 18 to 20 minutes.

Step 9: Cool completely in pan on wire rack before moving to the refrigerator until ready to serve.

Step 10: Before serving, cut bars into 12 pieces and sift powdered sugar over the top, if desired.

Step 11: Store any leftovers in an airtight container in the refrigerator.

Recipe Notes, Variations & Tips

Fresh lemon juice really makes a difference here, so I highly recommend squeezing your own if possible.

The lemon filling can be mixed ahead and refrigerated until ready to use.

Frozen blueberries work well too. Add them frozen so they don’t bleed too much color into the filling.

For a slightly different twist, try:

• raspberries instead of blueberries
• a mix of berries
• lime juice and zest instead of lemon
• a graham cracker crust instead of the shortbread-style crust

These bars taste even better chilled after several hours in the refrigerator.

Serving Suggestions

These bars are perfect:

• for spring and summer gatherings
• at brunches and baby showers
• as a light afternoon dessert
• alongside coffee or tea
• topped with a dollop of light whipped topping or Greek yogurt

How to Store Leftovers

Store leftover bars tightly covered in the refrigerator for up to 4 days.

They can also be frozen. Place cut bars in a single layer until frozen solid, then transfer to an airtight container.

If you’ve made these Lemon Blueberry Bars, please give the recipe a star rating below and leave a comment letting me know how you liked them. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

If you’ve made these low calorie Lemon Bars with Fresh Blueberries, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Eat What You Love: Restaurant Favorites (affiliate link) by Marlene Koch

More WW-Friendly Lemon & Blueberry Desserts

If you like these light lemon blueberry bars, you might also enjoy:

• WW Low-Fat Lemon Squares
• Lemon Cream Cheesecake Bars Made Lighter
• Lemon Blueberry Cheesecake Frozen Yogurt Bark
• Lemon Triple Berry Fool