Description
Flaky, golden crust gives way to a jammy blueberry filling kissed with lemon, all woven together in a tender lattice. Each square balances buttery richness and tangy fruit in every bite.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter cold cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- pinch salt
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl whisk together the flour sugar baking powder and salt.
- Cut the cold cubed butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Whisk the egg and vanilla extract in a small bowl then add to the crumb mixture and stir until a dough forms.
- Reserve about one third of the dough and press the remaining dough evenly into the bottom of the prepared pan.
- Bake the crust for 12 minutes until just set but not browned then remove from the oven.
- Meanwhile in another bowl toss the blueberries with sugar cornstarch lemon juice lemon zest and pinch of salt until well coated.
- Spread the blueberry filling evenly over the prebaked crust.
- Roll the reserved dough into strips about 1/2 inch wide and lay them in a lattice pattern over the filling.
- Bake for 30 to 35 minutes until the lattice is golden brown and the filling is bubbling.
- Allow the bars to cool completely in the pan on a wire rack before lifting out and cutting into squares.
Notes
- Bars are best served chilled or at room temperature.
- Store in an airtight container in the refrigerator for up to 4 days.
- Use frozen blueberries if fresh are unavailable and thaw before mixing.
- Brush lattice strips with egg wash for an extra golden sheen.