I just received this message from a MOM reader and thought that
we'd better share this recipe from MOM Magazine, Summer 2009 with
everyone...
"Hey MOM - your summer issue last year had a recipe for
lemon-blueberry squares and they were soooo good. I kept the recipe
but can't find it. Do you think you could send the recipe?"
Thanks for such a great magazine, Kristen
Blueberry Lemon Squares
- 2 cups rinsed Oregon blueberries
- 2¼ cups flour
- ½ cup powdered sugar
- 1 cup (½ lb.) butter
- 4 large eggs
- 1 tsp. grated lemon peel
- 1/3 cup lemon juice
- 1 cup sugar
- ½ tsp. baking powder
Directions: Mix flour and powdered sugar until
blended. Mix in butter, cut into small pieces with a large fork
until dough holds together when squeezed. Press evenly over the
bottom of a 9 x 13 inch pan. Bake at 350 degrees until crust is
golden brown, usually 20 to 25 minutes. While the crust is baking,
whisk eggs together with sugar, lemon peel, lemon juice and baking
powder. Stir in blueberries. Pour egg mixture over warm, baked
crust. Return to the oven and bake until the filling is firm and
does not move when gently shaken, usually 20 to 25 minutes.
Sprinkle with powdered sugar and let cool at least 15 minutes.
Serve warm or cool.
If it's out of season and you don't have blueberries in your
freezer, try ordering frozen, dried or powdered blueberries from Sunset
Valley Organics. They are delicious. With a recipe
recomendation like this, I'm off to make some lemon-blueberry
squares right now. Enjoy!