Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter (cold and cubed)
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh lemon juice (from 3–4 lemons)
- 2 tablespoons lemon zest (from 2–3 lemons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 2 tablespoons powdered sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large mixing bowl, combine two cups of flour, half a cup of granulated sugar, and one-fourth teaspoon salt until evenly mixed.
- Cut in one cup of cubed cold butter into the dry mixture until it resembles coarse crumbs; some pea-sized pieces should remain.
- Press the crumbly mixture firmly into the bottom of the lined pan and bake for 20–25 minutes until lightly golden around the edges.
- While cooling, whisk together four large eggs and one-and-a-half cups granulated sugar in another bowl until smooth; then mix in one-fourth cup flour until no lumps remain.
- Stir in half a cup of fresh lemon juice, two tablespoons lemon zest, one teaspoon vanilla extract, and one-fourth teaspoon salt until well combined.
- Gently fold in one-and-a-half cups blueberries without breaking them; pour this mixture over the baked shortbread crust evenly.
- Return to the oven set at 325°F (160°C) for about 30–35 minutes or until the filling is set and no longer jiggles when shaken gently.
- Allow to cool completely on a wire rack before slicing into bars.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (50g)
- Calories: 190
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg