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–+ servings

Lemon Blueberry Bars

Luscious lemon cake bars with a reduced blueberry topping that gets baked in and topped with a sweet tangy lemon glaze.
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Course Dessert
Servings 16

Ingredients
  

  • 1 1/3 c sugar
  • 11 tbsp salted butter softened
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 2 eggs
  • 2 c flour
  • 1/2 tsp baking powder rounded
  • 1/2 tsp kosher salt

Blueberry Topping

  • 2 c blueberries fresh or frozen
  • 1/4 c sugar
  • 1 tbsp lemon juice

Lemon Glaze

  • 3/4 c powdered sugar
  • 2 tbsp lemon juice
  • pinch lemon zest

Instructions
 

  • In a medium saucepan over medium heat add blueberries, sugar and lemon juice. Cook for 15 minutes until blueberries have cooked down into a sauce. Smash blueberries with a wooden spoon and stir often.
  • Run the blueberry reduction through a mesh strainer. Save the sauce and discard the pulp.
  • To a mixer or using a hand mixer blend butter and sugar until fluffy, about 2 minutes.
  • Add eggs and lemon juice and mix until well incorporated.
  • Mix in the flour and baking powder a little at a time on low. Mix until combined.
  • Add to a parchment lined 8x8 or 9x9 pan. Spread out.
  • Top with the blueberry sauce and swirl into the batter.
  • Bake at 350 for 25 minutes on the middle rack.
  • Cool for one hour.
  • Mix the icing together and pour over the cooled bars.
  • Cut into 16 squares with a sharp knife.
  • They taste better the longer they sit. I prefer them the next day. Store in an air tight container.
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