U-pick raspberries and blueberries are in full swing on our farm! The weather has also been perfect for berry picking.
Here is a fun way to snazz up your favorite lemon bar recipe: add blueberries or raspberries or both! This recipe is adapted from All Recipes.
1 cup butter, softened
1/2 cup white sugar
2 cups all purpose flour
1/4 teaspoon salt
1 1/2 cups white sugar
1/4 cup all purpose flour
Two lemons juiced (1/2 cup lemon juice)
1/2 teaspoon lemon extract
Zest of two lemons
Raspberries or blueberries (or both!)
Preheat oven to 350 degrees.
In medium bowl, blend butter, 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Press into the bottom of an ungreased 8x11 pan.
Bake for 20(ish) minutes until firm and golden. In a clean bowl, whisk together the remaining sugar and flour. Whisk in the eggs, lemon juice, and lemon extract. Pour over baked crust. Sprinkle berries over the top of the lemon mixture.
Bake for an additional 20 - 25 minutes. Allow to cool for one hour and then refrigerate for at least 3 hours before slicing. Dust with powdered sugar if desired.