Blueberry Lemon Bars

Standard

Last weekend two of my dear friends in LA had a joint Birthday pool party so of course I had to bake something! My friend Boomer always requests anything with peanut butter and chocolate, so I decided to make this delicious peanut butter poundcake recipe I have into mini bundt cakes. Check it out here! Stacy doesn’t love chocolate so I wanted to make her own special birthday treat. I thought these blueberry lemon bars would be the perfect summer pool party snack. They were definitely a hit! unfortunately they are not gluten-free or primal…would love to have tried to adapt them but had no time with 5 out-of-town visitors all in the same weekend!!

IMAG1035

Blueberry Lemon Bars (Adapted from IMPROV Kitchen) (Difficulty-Easy; Makes ~2dozen bars)

For the Crust:
  • 1 1/2 sticks butter, at room temp.
  • 1/3 c. sugar
  • 1 1/2 c. flour
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
For the Filling:
  • 2 1/2 c. frozen blueberries thawed and drained of juice
  • 3/4 c. sugar
  • 2/3 c. lemon juice (juice from 2-3 lemons)
  • 2 Tbsp. lemon zest (from 2 lemons)
  • 3 ree-range organic egg whites
  • 1 free range organic egg
  • 2/3 c. flour
  • 1/4 tsp. salt
Preheat oven to 350º F. Line an 9×13 baking pan with parchment paper so you can easily lift the bars out once they’ve cooled. 
 
Make the crust: Cream the butter and sugar together with an electric mixer, then add the vanilla. Add flour until just incorporated. Place dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 minutes until slightly golden brown. 
 
 
IMAG0998
 
IMAG1000
 
Make the filling:  Add blueberries, sugar, egg whites, egg, lemon juice + zest, flour, and salt to a medium bowl and stir to combine. Pour the mixture into the crust (don’t worry, it’s a very loose mixture, it will thicken) and bake for 20-25 minutes depending on your oven and the sized baking dish you use. 
 
IMAG1007
 
IMAG1009
 
Let cool to room temperature and then place in the refrigerator for 4 hours (or until they’ve cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you can wait overnight, that’s even better. Slice into bars and serve!
 
IMAG1034
 
IMAG1035
 
IMAG1037
Advertisements

One response »

  1. Pingback: Peanut Butter Pound Cake with Chocolate Ganache | The Kitchen Faerie

Add comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s