Lemon Blueberry Squares:
- 2 cups flour, plus 5 tablespoons
- 1/2 cup powdered sugar, plus some for sprinkling
- 1 cup butter, melted
- 2 tablespoons vanilla, divided
- 4 eggs
- 2 cups sugar
- 8 tablespoons fresh lemon juice (about 2 large lemons)
- 1/2 cup blueberries (I used frozen)
- 1 teaspoon baking powder
- Pinch of salt
Preheat oven to 350 degrees.
Grease a 9×12 baking pan with cooking spray or butter.
First prepare the crust by, combing 2 cups of flour, 1/2 cup of powered sugar, butter and 1 tablespoon vanilla. Mix all ingredients well and press into the baking pan. Bake for about 20 minutes or until the edges of the crust are golden brown. Allow time to cool.
For the filling, combine the eggs, granulated sugar, lemon juice and salt. Whisk together. Add remaining flour, baking powder and vanilla. Stir well. Add blueberries and combine. Pour mixture over the cooled crust and bake for about 30 minutes. Check after 30 minutes and if still really jiggly, then bake for another 5 minutes or until the top is a nice golden brown colour. Make sure it is fully baked over wise the inside will be runny.
Once removed from the oven sprinkle all over with the powdered sugar. Cut into squares once cooled.
Adapted from foodnetwork.