Enjoy one last taste of summertime with these light and airy bars, bursting with blueberry flavor and a dash of fresh lemon.
Some of my favorite summertime memories take me back to chasing down ice cream trucks, running through sprinklers in the front yard and playing outside until the sleepy sun sank down after a hot, sticky Texas day.
What path does memory lane take you down?
For me, these bars immediately brought back memories of younger days with my parents, picking handfuls of blueberries while on summer vacation in Canada. My late step father (I know you’d love these bars, Glen!) reassuring me that I wouldn’t be eaten by bears and that wild blueberries are equal parts beautiful and delicious.
There’s something about the blueberry lemon flavor combination that perfectly embodies the end of summer for me. This quick and simple recipe (less than 10 ingredients, all of which you may even have on hand!) is sure to be a favorite and put a smile on your face– I recommend enjoying these with a tall glass of ice cold milk– maybe even give yourself a milk mustache? Also pairs well with vanilla bean ice cream! The hubby mentioned they pair nicely with Shiner (but what doesn’t pair well with Shiner?) as he reached for seconds.
Blueberry & Lemon Bars
Yields 8 bars: Preheat oven to 350
*Bakers Tip: you can use parchment paper for all baking needs in place of greasing cookie sheets and pans. It makes baking and clean up a breeze!
- 1/2 C sugar
- 2 C blueberries (fresh or frozen)
- 1 TSP cornstarch
- 1 lemon (zest lemon, squeeze. You’ll need about a tablespoon of zest and juice. Store bought lemon juice is not recommended)
Crust & Topping
- 1 1/2 C flour
- 1/4 C sugar
- 1 egg yolk
- 1 1/2 TSP baking powder
- 2 TBSP brown sugar
- 1 C + 1 TBSP cold unsalted butter
- In a medium bowl, zest lemon, slice in half and squeeze 1 TBSP lemon juice over zest
- Using same bowl, add blueberries and fold in remaining ingredients for filling. Set aside
- In a separate (large) bowl, whisk dry ingredients together. Using pastry cutter (a fork works well too), slowly incorporate butter and egg yolk. Work thoroughly until mix resembles consistency of wet sand
- Press 2/3 of crust mix into greased 9×5 pan. Pour filling over crust. Break apart remaining dough and spinkle over filling until fairly distributed
- Bake for 35 minute at 350 degrees
- Let cool before cutting & enjoy!
Until next time 😊