WEEKDAYS 1e|12c|p

Blueberry Pucker Bars

Clinton Kelly
Servings: 9
30 to 45 min

These tart, zesty bars travel well, making them the ideal pick for a picnic or school lunch.

  • Ingredients
  • step-by-step directions
Blueberry Pucker Bars
  • 2 cups self-rising flour
  • 1 cup granulated sugar (divided)
  • pinch of salt
  • 1 lemon (zest and juice)
  • 1 large egg yolk plus 1 tablespoon water (whisked)
  • 10 tablespoons cold cubed butter (plus more for greasing)
  • 3 cups blueberries (fresh or frozen)
  • 1 tablespoon cornstarch
  • lemon zest to garnish
Lemon Cream
  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1/4 cup lemon curd
  • 1 cup limoncello
  • Preheat oven to 350°F.
  • Grease a 9x9 baking dish with butter.
  • Whisk together the flour, 2/3 cup sugar, salt and lemon zest in a large bowl. Stir in the egg yolk mixture. Working with your hands blend in the cubed butter. Press all but 2 cups of the mixture into the bottom of the prepared baking dish.
  • Toss together the blueberries, lemon juice, remaining sugar and cornstarch. Pour mixture over the crust. Crumble the remaining flour mixture over the blueberries.
  • Bake for 35-40 minutes or until topping is golden and blueberries are cooked down.
  • Remove from oven and allow to cool to room temperature before serving with a dollop of Lemon Cream and drizzle of limoncello syrup.
  • For Lemon Cream and Limoncello Syrup: Whip heavy cream and sugar to medium-stiff peaks. Fold in the curd and serve. In a small pot over medium-high heat, reduce the limoncello by half. Chill.

    Helpful Tips
    - These bars are even better the next day, so be sure to set aside a few for tomorrow's breakfast.
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