These Blueberry Lemon Bars are the perfect welcome to summer. Sweet with a hint of tart and utterly delicious.
Before I get to that though, I do have to let you know that today is Blogger C.L.U.E. reveal day, when I get to unveil whose blog I got to rummage through over the past month looking for the perfect recipe to match our ‘Berries’ theme for May. My treat is the person behind the blog I had this month; Azmina from Lawyer Loves Lunch.
I wish I could grab you by the shoulders, look you in the eye and emphasize really strongly how much I love Azmina even though I’ve never met her in person. You see, we go back a long way. In fact, my lawyer friend is one of the first people I ‘met’ when I dove into the wild world of food blogging. My first memory of her is the post that landed me as a fan.
It had to do with Minnie Mouse in cake pop form. What stood out to me then as a new blogger were a few things. First, the gorgeousness of the cake pops. They were stunning; more than I could have ever accomplished if I had practiced for years.
Second, Azmina was hilarious. I was giggling uncontrollably as I read about the trials she had during her attempts to recreate Minnie Mouse on a stick. And finally, I was in awe of Azmina’s tenacity. So, for the past five years I’ve stalked her.
I cheered when she became a contestant on MasterChef and shed a tear in that moment when she turned in her apron. I’ve been with Azmina virtually as she’s managed to juggle her job, having kids and making amazing food.
I almost made the Blueberry Almond Scones that looked so amazing while I was rummaging through Lawyer Loves Lunch, but I knew that the whole family would enjoy these bars more.
And they did. Doug made them his dinner. Sophie would have done the same had I let her. Me? Let’s just say that I had more than my fair share and it took all the adult-level self control I could muster to stop. They’re amazing. Fantastic. Tres delicious.
- 1¼ cup old fashioned rolled oats
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1¾ sticks unsalted butter, softened
- 3 cups blueberries (fresh or frozen)
- ¾ cup sugar
- ¼ cup water
- 5 tablespoons lemon juice
- 2 tablespoons lemon zest
- 5 teaspoons cornstarch + 4 teaspoons water for dissolving
- In saucepan, bring blueberries, sugar and water to boil; reduce heat and simmer until tender, about 10 minutes. I've always made this recipe with fresh blueberries because well, there's something about fresh blueberries! You can certainly use frozen blueberries but you may need to use less water since frozen berries tend to get a bit mushy when thawed.
- Whisk cornstarch with the 4 teaspoons of water until no cornstarch lumps remain. Whisk in cornstarch to blueberry mixture and boil, stirring, until thickened, about 1 minute. Remove from heat. Add lemon juice and lemon zest to blueberry mixture and mix. Pour mixture into a covered bowl. Refrigerate until cooled and bearing a consistency similar to that of a jam, about 1 hour or up to 1 day before using.
- In a large bowl, stir together oats, flour, brown sugar, salt and baking soda. Add butter to form a crumbly mixture.
- Reserve 1½ cups of crumbs; pat remaining dough evenly into the bottom of a greased 9 x 13 inch pan. Spread blueberry mixture over the base. Crumble reserved amount of the base/topping over the blueberry mixture.
- Bake at 350F until light golden, about 40-45 minutes. Let cool completely on rack before cutting.
As you know from the last several second Wednesdays of the month, the Blogger C.L.U.E. Society is a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game. I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?
- Blackberry Yogurt Muffins by Azmina from Lawyer Loves Lunch
- Blueberry Bars by Lora from Cake Duchess
- Blueberry Buttermilk Breakfast Cake by Heather from girlichef
- Blueberry Lemon Bars by Christiane from Taking on Magazines
- Blueberry Sour Cream Cake by Jean from Lemons and Anchovies
- Fresh Strawberry Cupcakes and Frosting by Kelli from Kelli’s Kitchen
- Irish Blackberry Cobbler Cocktail by Stacy from Food Lust People Love
- Italian Jam Cookies by Wendy from A Day in the Life on the Farm
- Lemon Cheesecake Parfaits with Raspberry Sauce by Rebekah from Making Miracles
- Raspberry Muffins by Lauren from Sew You Think You Can Cook
- Raspberry Oat Bars by Lisa from Authentic Suburban Gourmet
- Strawberry and Coconut Tartlets by Anna from annaDishes
- Strawberry Champagne Cocktail by Kim from Liv Life
- Strawberry Fool by Kathy from A Spoonful of Thyme
- Strawberry Lemon Marmalade by Debra from Eliot’s Eats
- Strawberry Margaritas by Christy from Confessions of a Culinary Diva
- Strawberry Mousse by Liz from That Skinny Chick Can Bake
- Tapioca Cream Strawberry Parfait by Lea Ann from Cooking on the Ranch
- Vanilla Roasted Peaches with Mascarpone and Raspberries by Kathy from Bakeaway with Me