Blueberry Bars

Fresh blueberries work best in this recipe, but in a pinch, you can use frozen. To do so, fold them into the batter straight from the freezer without thawing.

Makes: 12 servings Total time: 1¼ hours + cooling

FOR THE CRUST, PULSE:
1 121 1/2cups all-purpose flour
33Tbsp. powdered sugar
14 1/4tsp. kosher salt
11stick cold, unsalted butter, cubed (8 Tbsp.)
66Tbsp. blueberry jam
FOR THE FILLING, COMBINE:
33cups fresh blueberries
22Tbsp. granulated sugar
11Tbsp. fresh lemon juice
22tsp. cornstarch
22tsp. minced lemon zest
WHISK:
11cup granulated sugar
12 1/2cup all-purpose flour
12 1/2tsp. baking powder
14 1/4tsp. kosher salt
22eggs, lightly beaten
11tsp. pure vanilla extract
FOR THE GLAZE, WHISK:
34 3/4cup powdered sugar, sifted
22Tbsp. fresh lemon juice
11Tbsp. unsalted butter, softened
Pinch of salt

Preheat oven to 375°. Lightly coat a 9×13-inch baking pan with nonstick spray.

For the crust, pulse 1½ cups flour, 3 Tbsp. powdered sugar, and ¼ tsp. salt in a food processor just to combine; add cubed butter and pulse just until mixture begins to come together. Mixture should look like wet sand. Press dough evenly into bottom of prepared pan and bake 15 minutes. Let crust cool 5 minutes; spread jam over the top.

For the filling, combine blueberries, 2 Tbsp. granulated sugar, lemon juice, cornstarch, and zest.

Whisk together 1 cup granulated sugar, ½ cup flour, baking powder, and ¼ tsp. salt; stir in eggs and vanilla. Fold blueberry mixture into flour mixture; spread over jam.

Bake bars until golden and a toothpick inserted comes out nearly clean, 35–40 minutes; let cool completely.

For the glaze, whisk together ¾ cup powdered sugar, 2 Tbsp. lemon juice, softened butter, and pinch of salt. Drizzle glaze over bars.

Nutrition Information
Per serving: 356 cal; 13g total fat (8g sat); 64mg chol; 117mg sodium; 58g carb; 1g fiber; 3g protein