BLUEBERRY LEMON BARS RECIPE, courtesy of “Dessert Diva” Danette Randall
- 1/2 cup unsalted butter ( cut up in cubes)
- 1 cup all purpose flour
- Pinch of salt
- 1/4 cup powdered sugar
- 3/4 cup granulated sugar
- Lemon zest ( from one lemon)
- 1/3 cup lemon juice ( approx. 1 large lemon)
- 3 tbls flour
- ½ tsp baking powder
- 2 eggs
- 1/2 cup blueberries
- Powdered sugar for dusting bars
Preheat oven to 350
Line an 8×8 inch baking pan with parchment paper ( for easy removal) or grease well with cooking spray.
In large bowl, mix together all the crust ingredients. Use a pastry cutter or two forks to incorporate butter well with dry ingredients. Use your hands to form dough, then press down evenly into prepared baking pan.
Bake for 10-15 minutes, until just set up. Take out of oven.
While crust is baking, make lemon filling. Combine the sugar and zest. Add lemon juice, flour and baking powder, mix well. Add in eggs, and stir until well combined.
Pour over warm crust, and top with blueberries. Bake for 20-25 minutes until filling his set, and edges starting to brown.
Take out, and cool completely. Put in refrigerator an hour or so before cutting. Dust with powdered sugar.
Cut into 9 bars, or 12 smaller squares. ENJOY!
NOTES- You can use a 9×9 inch pan, bars will just be a bit thinner. Substitute raspberries or strawberries if blueberries don’t work for you. If dough is too sticky when pressing into pan, dip your fingers in powdered sugar, and then press down. I had a large lemon, so one big one worked for me to get 1/3 of a cup, you may need a lemon and half of another lemon, depending on size.. Making a glaze for the top is easy and good. Just combined lemon juice and powdered sugar, stir until smooth, and pour over bars, before you stick in frig. Cutting is easier when bars have been refrigerated.