- 12
- 20 mins
Ingredients
- Crust:
- 1 1/2 1 1/2 1/2 cups flour
- 3 3 3 tbs confectioners sugar
- 1/4 1/4 1/4 tsp salt
- 1 1 1 stick (8 tbs) cold unsalted butter, cubed
- 6 6 6 tbs berry jam (see NOTES)
- Filling:
- 3 3 3 cups fresh blueberries
- 2 2 2 tbs sugar
- 1 1 1 tbs fresh lemon juice
- 2 2 2 tsp cornstarch
- 2 2 2 tsp lemon zest
- 1 1 1 cup sugar
- 1/2 1/2 1/2 cup flour
- 1/2 1/2 1/2 tsp baking powder
- 1/4 1/4 1/4 tsp salt
- 2 2 2 eggs, slightly beaten
- 1 1 1 tsp vanilla
- Glaze:
- 1/2 1/2 1/2 cup sifted confectioners sugar
- 2-3 2-3 2-3 tbs heavy cream
- 1 1 1 tbs fresh lemon juice
Preparation
Step 1
Preheat oven to 375 degrees F. Lightly spray a 13 x 9-inch pan with non-stick spray.
Pulse the first 3 crust ingredients in a food processor. Add the cubes of cold butter and pulse until the mixture resembles wet sand. Press the crust evenly in the pan and bake for 15 minutes. Cool for 5 minutes then spread the jam over the top of the crust. Leave the oven on at 375.
Mix the blueberries, 2 tbs sugar, lemon juice, cornstarch and lemon zest in a medium bowl; set aside. In a large bowl, mix the 1 cup sugar, ½ cup flour, baking soda and salt, combining well. Stir in the eggs and vanilla. Fold in the blueberry mixture and spread over crust. Bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely.
Mix glaze ingredients and drizzle over cooled bars. You may need more (or less) cream to get the right consistency. Always start with the least amount; you can always add more liquid.