Lemony Blueberry Bars (and how to easily freeze blueberries)
 
Prep time
Cook time
Total time
 
Rich, gooey, yummy blueberry filling ribboned into a cake that's so decadent it passes even through these lips that hate cake. Add the lemony glaze that reminds me of lemon pound cake and you have perfection.
Alison:
Recipe type: Dessert
Serves: 2 dozen
Grocery List
  • Filling:
  • 1 c. sugar
  • 3 T. cornstarch
  • ¾ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. lemon zest
  • 1 c. water
  • 2 T. lemon juice
  • 4 c. fresh or frozen blueberries
  • Bars:
  • 1 c. butter
  • 1¾ c. sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 3 c. flour
  • 1½ tsp.. baking powder
  • ½ tsp. salt
  • Glaze:
  • 1 T. butter
  • 1¼ c. powdered sugar
  • 2 T. lemon juice
Here's how...
  1. Begin by making the filling. In a saucepan whisk the sugar, cornstarch, cinnamon, nutmeg and lemon zest.
  2. Whisk in water and bing to a boil over medium high heat whisking frequently to prevent lumps.
  3. When thickened, add in the blueberries stirring carefully. Cook and stir until thick -- about 4 minutes. Add the lemon juice. Let cool.
  4. Preheat oven to 350 degrees.
  5. Cream butter and sugar together.
  6. Add eggs one at at time beating well after eau addition. Add vanilla.
  7. In a separate bowl, mix flour, baking powder, and salt.
  8. Mix the wet into the dry ingredients.
  9. Spread ⅔ of the batter into a 10x15" rimmed baking sheet.
  10. Spread the blueberry filling over the batter.
  11. Drop the remaining ⅓ of the batter over the blueberry filling.
  12. Bake for about 40 minutes or until the dough is lightly golden, making sure the middle is done.
  13. Make the glaze by whisking 1 T. very soft butter, powdered sugar, and lemon juice. When it's smooth, drizzle it over the bars that are slightly cooled.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/lemony-blueberry-bars/