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: That Which Nourishes
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...
Begin by making the filling. In a saucepan whisk the sugar, cornstarch, cinnamon, nutmeg and lemon zest.
Whisk in water and bing to a boil over medium high heat whisking frequently to prevent lumps.
When thickened, add in the blueberries stirring carefully. Cook and stir until thick -- about 4 minutes. Add the lemon juice. Let cool.
Preheat oven to 350 degrees.
Cream butter and sugar together.
Add eggs one at at time beating well after eau addition. Add vanilla.
In a separate bowl, mix flour, baking powder, and salt.
Mix the wet into the dry ingredients.
Spread ⅔ of the batter into a 10x15" rimmed baking sheet.
Spread the blueberry filling over the batter.
Drop the remaining ⅓ of the batter over the blueberry filling.
Bake for about 40 minutes or until the dough is lightly golden, making sure the middle is done.
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/