Pour bottled lemon curd and these 2 ingredients over fresh blueberries into a baking dish for a sweet treat you will crave over and over again

These 4-ingredient Lemon Blueberry Blondies are exactly the kind of dessert I lean on after a busy workday: minimal prep, one baking dish, and a big payoff. The magic is in how simple it is—you literally pour bottled lemon curd and two pantry staples over a layer of fresh blueberries, then bake until it turns into a soft, chewy blondie-style bar with jammy pockets of fruit. It feels a little like a shortcut cobbler meets a gooey bar cookie, and it’s perfect for last-minute guests, potlucks, or when you just need something sweet without dirtying your whole kitchen.

Serve these lemon blueberry blondies slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. A hot cup of coffee or tea balances the bright lemon flavor, while iced coffee or a light white wine works well if you’re serving them after dinner. For a brunch spread, cut them into smaller squares and pair with a simple egg bake and fresh fruit so they feel like a sweet little extra instead of a full-on dessert.

Servings: 9

2 cups fresh blueberries, rinsed and patted dry

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper for easier removal.

Spread the fresh blueberries in an even layer across the bottom of the baking dish. Make sure they’re dry so the bars don’t get watery.

In a medium bowl, whisk together the all-purpose flour and granulated sugar until well combined. This simple mix will act like a blondie-style base and topping once it bakes with the lemon curd.

Pour the bottled lemon curd into the bowl with the flour-sugar mixture. Stir until everything is fully combined and you have a thick, smooth batter. It will be thicker than plain lemon curd but still pourable with a little help from a spatula.

Slowly pour the lemon curd batter evenly over the blueberries in the baking dish, using a spatula to gently nudge it into the corners and cover as much of the fruit as possible. Some blueberries peeking through is totally fine—they’ll bubble up and get jammy in the oven.

Bake for 28–35 minutes, or until the top is set, lightly golden around the edges, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs (avoid a blueberry pocket when testing).

Remove the baking dish from the oven and let the blondies cool completely on a wire rack. They will firm up as they cool, which makes them easier to slice into neat squares.

Once cooled, slice into 9 larger squares or 12 smaller bars. Store leftovers in an airtight container in the refrigerator for up to 4 days, bringing them to room temperature before serving for the best texture.

For an extra burst of flavor, stir 1 teaspoon of vanilla extract or 1/2 teaspoon of almond extract into the lemon curd mixture before pouring it over the blueberries. If you like a bit of texture, sprinkle 1/4 cup of sliced almonds or shredded coconut over the top before baking. You can also swap in frozen blueberries if that’s what you have—just use them straight from the freezer and add 5–10 extra minutes to the bake time, watching for the center to set. For a slightly less sweet version, reduce the sugar to 1/3 cup. If you need to make this gluten-free, use a cup-for-cup gluten-free flour blend designed for baking. Food safety tips: Always rinse and dry fresh blueberries thoroughly before using to remove any dirt or debris. Check the lemon curd jar for an unbroken seal and use it before the expiration date; once opened, refrigerate any leftover curd promptly. Because these blondies are quite moist and fruit-heavy, store them covered in the refrigerator and avoid leaving them out at room temperature for more than 2 hours, especially in warm weather.