I had every intention of making traditional lemon squares but at the last minute decided to make these. As with most things you’ll find me sharing, this was a first for me. They proved to be extremely easy and smelled delicious! The end result, according to Josh, was “awesome” and even better than lemon squares. I’m not sure if you would call this a breakfast treat or an anytime dessert bite or snack.

I’d like to go on a limb and say that due to the fruit and oats that makes them perfectly acceptable to have as a breakfast item. Now I need to find a way to make an oatmeal pie crust so I have an excuse to eat pie for breakfast. If one can eat pizza for breakfast, why not pie?

No ratings yet

Blueberry Lemon Squares

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 7


  • 1 1/2 C all purpose flour
  • 3/4 C old fashioned oats
  • 1/2 C brown sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 C unsalted butter, cubed
  • 1 large egg
  • 3/4 C and 2 Tb sweetened condensed milk
  • 1/4 C lemon juice
  • zest of 1 lemon
  • 1 1/4 C blueberries


  • Preheat oven to 350F°. Line a square baking dish with foil, being sure to let the foil hang over two sides for grabbing later. Spray foil lightly with baking spray.
  • In a food processor, toss in flour, sugar, salt, baking powder and oats. Blend up then toss in your cubed butter and blend again. Small pea size butter chunks are acceptable. Remove 1 cup oat mixture and set aside. Divide your egg into two parts, yolk and whites. Add in roughly half of your egg whites and reserve the yolk for later. Blend up again quick. Using the remaining oat mixture, coat the bottom of your pan and pat down. Bake for 10 minutes.
  • In a small bowl, combine lemon juice, lemon zest, condensed milk and egg yolk. Mix well with a small whisk or fork . Let thicken for 5 minutes or so.
  • Top off your baked crust with a layer of blueberries. Using a spoon or cookie scoop, drop dollops of lemon filling over your blueberries. Gently spread the lemon filling to create a thick but fairly even layer throughout the pan. Sprinkle with remaining dry oat mixture. Bake for 25 minutes.
  • Cool in your pan for 10-15 minutes. You now have two options. The first being: using a knife or spatula, loosen the bars from the sides of your pan not covered in foil. Then, carefully lift out of the pan and transfer to a cutting board. At this point you can pop in the fridge for an hour. The second option is to pop your pan directly in the fridge prior to removing the bars. Later, loosen the edges with a knife or spatula. Then using your foil handles, lift out of the pan carefully and transfer to a cutting board. The need for refrigerating is so you have a more solid item that is easier to cut. It is definitely an important step if you want clean intact pieces.
  • These keep well in the refrigerator and I'd imagine would work well frozen and thawed at a later time as well.


An original recipe from Baked by Rachel


Calories: 438kcal, Carbohydrates: 64g, Protein: 8g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 255mg, Potassium: 245mg, Fiber: 2g, Sugar: 36g, Vitamin A: 541IU, Vitamin C: 7mg, Calcium: 141mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert