Blueberry Lemon Bars

I love blueberries, if you couldn’t tell by now. Inspired by Food Networks Erin Jeanne McDowells Cranberry Lemon Bars, this recipe is a perfect summer dessert. Light, and a lovely blend of sweet and tart. I could eat the whole lot of them! Enjoy!!

Blueberry Lemon Bars

Blueberry Lemon Bars

Makes 24 small bars

Ingredients 

Blueberry lemon juice:

12 ounces (approx 1 ¼ C) frozen blueberries, thawed

Zest of one lemon

⅓ C lemon juice

1 ¼ C sugar

Almond Shortbread Crust:

9x13 baking pan, sprayed with cooking spray and lined with parchment 

2 sticks salted butter, at room temperature 

⅔ C powdered sugar

1 tsp vanilla extract

1 ½ C all purpose flour

¾ C almond flour

½ tsp salt

Filling:

4 large eggs

2 large egg yolks

¼ tsp salt

10 TBSP salted butter, melted

• Blueberry lemon juice:  Put the thawed blueberries in a medium pot with lemon zest, lemon juice and sugar.  Cook over medium low heat for 10-12 minutes.  Using an immersion blender (you can also use a regular blender) and purée until smooth.  Allow to cool to room temperature. 

• Crust:  Pre heat the oven to 350 degrees.  With non stick spray, grease a 9x13 baking dish.  Line with parchment paper with a 2 inch over hang to remove the bars easily later.

• Using an electric mixer (or hand mixer), cream butter, powdered sugar and vanilla until light and fluffy.  Add the all purpose flour, almond flour and salt.  Mix on low speed until it comes together, being sure to scrape the bowl so all the ingredients are incorporated.

• Crumble the crust into the baking dish.  Press the crust into an even layer with your hand or the bottom of a measuring cup.

• Bake until lightly golden around the edges, approx 15-17 minutes.  Allow to cool completely.

• Filling: In a large bowl whisk the cooled blueberry lemon juice with the eggs, egg yolks and salt until completely combined.  Add the melted butter slowly to the blueberry egg mixture while whisking well to combine.

• Pour the filling into the completely cooled crust.  Bake in the oven until the center of the custard sets, approx 25-30 mins.  Cool to room temperature before placing into the fridge for 2 hours to set completely.  Slice and serve.