These are so good. A perfect dessert for a picnic. Fresh or frozen blueberries work well.
Blueberry Lemon Squares
For The Crust:
For The Crust:
1 C. Butter, Softened
1 C. Powdered Sugar
1 C. Powdered Sugar
1 tsp. Vanilla Extract
2 C. Flour
For the Filling:
2 C. Flour
For the Filling:
½ C. Sugar
2 Tbs. Flour
2 Tbs. Flour
Juice and Zest of 1 Lemon
1/8 tsp. Salt
1/8 tsp. Salt
3 Eggs
2 C. Fresh or Frozen Blueberries
Heat oven to 400. To make the crust, coat a 9-inch square baking dish with cooking spray. In a medium bowl, use an electric mixer on low to beat together the butter , powdered sugar, and vanilla until fluffy. Add the flour to the mixture and beat just until the mixture forms small crumbs. Press about two-thirds of the crumb mixture over the bottom of the prepared baking dish. Set the remaining mixture aside. Bake for 12 to 15 minutes, or until lightly browned. Reduce the oven to 350. Meanwhile, make the filling in a medium bowl, mix the sugar, flour, lemon zest and salt. Add the eggs and lemon juice, then whisk until smooth. Spread the blueberries in an even layer over the crust. Pour the filling over the blueberries. Sprinkle the reserved crumb mixture evenly over the top. Bake for 30 to 40 minutes, or until the crumb mixture is golden and the filling is puffed. Transfer to a wire rack and let cool completely. Cut into squares. Serves 15.
2 C. Fresh or Frozen Blueberries
Heat oven to 400. To make the crust, coat a 9-inch square baking dish with cooking spray. In a medium bowl, use an electric mixer on low to beat together the butter , powdered sugar, and vanilla until fluffy. Add the flour to the mixture and beat just until the mixture forms small crumbs. Press about two-thirds of the crumb mixture over the bottom of the prepared baking dish. Set the remaining mixture aside. Bake for 12 to 15 minutes, or until lightly browned. Reduce the oven to 350. Meanwhile, make the filling in a medium bowl, mix the sugar, flour, lemon zest and salt. Add the eggs and lemon juice, then whisk until smooth. Spread the blueberries in an even layer over the crust. Pour the filling over the blueberries. Sprinkle the reserved crumb mixture evenly over the top. Bake for 30 to 40 minutes, or until the crumb mixture is golden and the filling is puffed. Transfer to a wire rack and let cool completely. Cut into squares. Serves 15.
No comments:
Post a Comment