Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 2 tbsp (16g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1/3 cup (80ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 cup (150g) fresh blueberries
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine melted butter, sugar, and salt; stir in 125g of all-purpose flour until a soft dough forms.
  3. Press the dough evenly into the pan and bake for 18-20 minutes until the edges are a light mahogany-colored gold. Remove and let cool slightly.
  4. In a bowl, whisk the eggs and 200g of granulated sugar until the mixture is pale and slightly frothy.
  5. Sift in the 16g of flour and 16g of cornstarch, then stir in 80ml of lemon juice and lemon zest until the batter is smooth.
  6. Gently fold in the fresh blueberries, ensuring they are evenly distributed but not crushed.
  7. Pour the blueberry lemon mixture over the pre-baked crust, smoothing the top with an offset spatula.
  8. Bake for 25-30 minutes until the edges are set and matte, but the center has a slight jiggle.
  9. Allow the bars to cool completely in the pan. Whisk powdered sugar, lemon juice, and cream together, then drizzle over the top.