Saturday, September 14, 2013

Blueberry Lemon Bars with Lemon Glaze

Being rained in for a couple of days was a good excuse to do some baking.  I came across this heavenly dessert bar from Sweet Peas Kitchen called Blueberry Lemon Brownies.  I don't know about you, but for me a brownie needs to have some form of chocolate as an ingredient.
It could be cocoa powder, chocolate chips, Mexican chocolate, dark chocolate, even white chocolate, but there needs to be chocolate.  So in good conciseness I can't call these a brownie, but I can call them terrific and my friends loved them. 
Bob doesn't like it when I share something this good.
You will need:
3/4 C all purpose flour
1/4 tsp salt
8 Tb unsalted butter, softened
3/4 C granulated sugar
1 tsp finely grated lemon zest
2 large eggs
1 Tb fresh lemon juice
3/4 C blueberries

For the Lemon Glaze:
1/2 C powdered sugar
1 Tb fresh lemon juice
1 tsp finely grated lemon zest 

Adjust oven rack to middle position and heat oven to 350 degrees.  Spray an 8” x 8” pan with nonstick cooking spray.  Whisk flour and salt together in medium bowl; set aside.  In stand mixer fitted with paddle attachment, beat butter, sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula.  Add eggs 1 at a time, beating well after each addition, about 20 seconds.  Add lemon juice and mix to combine.  Reduce speed to low and gradually add flour mixture, mixing until incorporated.  Fold in blueberries.
Spoon batter into prepared pan and smooth top.  Bake until skewer inserted in center comes out clean, 25-30 minutes.  Cool in pan on a wire rack to room temperature.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar, lemon juice and lemon zest.  Spread over cooled bars and let harden.

The perfect ying and yang of tart and sweet. 

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