: Favorite Blueberry Lemon Bars

DSC_1008Winter has dumped a whole lot of snow on us East Coasters recently. And as beautiful as it is, it is responsible for this shack happy state of mind I am developing.

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For 3 days straight, I was stuck inside with the 3 little ones. The first day was actually fun, sleeping in, and nowhere to go. No pressing appointments. No school lunches to make. No need in deed, to get out of our pajamas!

But the next 2 days were trying, to say the least. Boredom eventually sets in and with 3 children close in age, it’s not pretty.

Although…the outside is. But it is too cold and buried to enjoy it…

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So, to thumb my nose at old man winter, I am making something sweet and reminiscent of summer. These blueberry lemon bars are a favorite in my house. Usually, I make them in late summer when wild Nova Scotia blueberries are in season. Luckily, I found a bag of frozen ones in the grocery store.

Basically, they have a short bread type crust. Very flaky and buttery.And the topping is a blueberry filled custard with a slight lemony zing. They are really nice warm out of the oven with a scoop of vanilla ice cream.

Ingredients for blueberry filling:

2 cups of blueberries

Juice of half a lemon

1 tsp lemon zest

4 large eggs

1/4 cup cream

1 cup sugar

1/2 tsp baking powder

Ingredients for crust:

2 1/4 cups flour

1/2 cup confectioner’s sugar

1 cup butter, cut in small pieces

Method:

Preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper.

In a mixing bowl, combine butter, confectioners sugar, and flour. Cut butter into the flour and sugar with a pastry cutter until a course crumbly mixture forms. It won’t resemble dough, but it should hold together when pressed with fingers. Pour into baking dish, level it, and press down firmly with a fork. Bake just until it starts to turn a light golden, about 20 minutes. Remove from oven and set aside.

In a mixing bowl, mix baking soda and sugar with a fork. Whisk in the eggs, lemon juice, cream, and lemon zest. Lastly, stir in the blueberries, mixing well. Pour this over the crust, leveling it with a spatula. * if you use frozen berries, thaw them first in a colander over some paper towel.

Bake for 25-30 minutes, until the blueberry topping is no longer jiggly and edges are turning brown.

Remove from the oven and let cool 15 minutes before cutting into squares.

Serve warm with ice cream or cold with whipped cream.

Makes about 16 squares.

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