Blueberry Lemon Bars

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  • 2 1/4 cups flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 eggs
  • 1 cup sugar
  • 1 teaspoon lemon zest
  • 1/3 cup lemon juice
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 1/2 cups blueberries


Preheat oven to 350°F. In a food processor, combine flour, powdered sugar and salt. Pulse to combine. Add butter and pulse (about 5-6 seconds per pulse) until blended. Press dough evenly in bottom of a 9-x13-inch pan. Bake until crust is golden brown, 20-25 minutes. While crust is baking, combine eggs, sugar, lemon zest and juice, baking powder and salt in a mixing bowl. Whisk eggs until sugar is completely dissolved. Gently fold in blueberries.
Pour filling over crust. Return to oven and bake until filling is just set, 20-25 minutes.
Cool for at least 15 minutes before cutting. 

Recipe from Central Market Mill Creek - Culinary Resource Center
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