1 1/2 cups blueberries, fresh and rinsed or frozen
How to Make It
In a food processor or a bowl, whirl or stir flour and 1/2 cup powdered sugar until blended. Add butter and whirl or rub in with your fingers until dough holds together when squeezed. Press evenly over the bottom of a 9- by 13-inch pan.
Bake in a 350° regular or convection oven until crust is golden brown, 20 to 25 minutes.
Meanwhile, in a bowl with a mixer on medium speed or a whisk, beat eggs to blend with granulated sugar, lemon peel, lemon juice, baking powder, and salt. Stir in blueberries.
Pour egg mixture into pan over warm crust. Return to oven and bake until filling no longer jiggles when pan is gently shaken, 20 to 25 minutes. Sprinkle lightly with powdered sugar and let cool at least 15 minutes. Serve warm or cool. If making up to 1 day ahead, wrap airtight when cool and chill. Cut into about 2-inch squares and lift out with a spatula.
I love the combination of lemon squares with blueberries. I made a few changes and added 1 egg for a total of 5 eggs, I increased the amount of blueberries to 2 cups, I increased the lemon zest to 1 1/2 teaspoons, and I used two large lemons for nearly 1/2 cup of lemon juice. I left the sugar the same amount. The bars were still sweet but with a little more filling and enough blueberries to fill the bars out generously.
I made this for my sister's birthday as she requested something with lemon and blueberries. I made them according to the recipe with a titch more lemon zest. They turned out "fine" but not great. Next time I will add more lemon filling and blueberries, as the crust was as thick as the filling. I would also add more lemon juice and zest as the flavor was a little too subtle. I will definitely make these again with the new additions.
I made these last night for company just passing thru town and was told that they were decadent! Very tastey recipe, whoever thinks differently probably smokes a lot and has lost taste buds. I will add that the fresh blueberries I used were very ripe and sweet.
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