Thompson has been on a major berry kick recently, asking for a big bowl of mixed berries every day for his snack. Not only is he currently obsessed with eating them plain, he is also loving anything berry related–muffins, yogurt, and even berry-scented bubble bath. It is pretty hilarious.
The other day I decided to surprise him with these blueberry lemonade bars. He loved them, as did the rest of us. They would be the perfect dessert for a summer picnic with their refreshing balance of tangy and sweet. Eat them cold out of the fridge, or let them come to room temperature before serving. They are delicious either way!
Blueberry Lemonade Bars
Ingredients
- Crust:
- ¼ cup sugar
- ½ cup softened butter
- 1½ cups all purpose flour
- ¼ teaspoon salt
- Filling:
- Zest of 1 lemon
- ¾ cup fresh lemon juice (about 4 medium-sized lemons)
- Scant 1 cup blueberries
- 1¼ cups sugar
- 4 eggs
- ¼ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan.
- Crust:
- In a large bowl, cream together sugar and butter. Gradually beat in flour and salt until combined. The mixture will look similar to sand at this point. Dump into prepared pan and press into an even layer. Bake for about 12-15 minutes, until set at the edges and starting to very lightly brown.
- Filling:
- While the crust bakes, prepare the filling. In the bowl of a food processor, add lemon zest, lemon juice, and blueberries. Pulse until pureed. Add in sugar and eggs and process until smooth. Add in remaining ingredients, pulsing until just combined.
- Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for about 20-22 minutes, until the filling is set.
- Cool completely before slicing. Dust with powdered sugar. Store bars in the refrigerator.
Notes
From: adapted from Baking Bites
Excellent, fabulous, delicious!
Thank you, Dale! Glad you liked it.