Happy Blogger C.L.U.E. Day! We’re closing out 2015 with something sweet and shareable- Blueberry Lemon Bars. To me the holiday theme for this month could apply to anything you want to share with your friends and loved ones. When I saw these Lemon Blueberry Bars on Lawyer Loves Lunch, I thought they’d perfect treat to share. It’s all about giving this time of year and these are perfectly portable for any white elephant party or holiday dessert spread. Although they aren’t really seasonal, they still make your sharing sweeter–they’re sensational any time of year. They would be the perfect swap for any holiday pie, easier to share and sneak as a midnight snack while you wait for Santa.
Azmina’s blog, Lawyer Loves Lunch, is full of vibrant recipes with fabulous flavors. There was a great deal to choose from, including Spinach and Caramelized Onion Canapes which would be a sensational start to any party! The blog is full of lovely photos and mouthwatering meals sure to make any gathering one to remember.
- 3 cups blueberries (fresh or frozen)
- 3/4 cup sugar
- 1/4 cup water
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 5 tablespoons lemon juice
- 2 tablespoons lemon zest
- 5 teaspoons cornstarch + 4 teaspoons water for dissolving
- 1 1/4 cup old fashioned rolled oats
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 sticks unsalted butter, softened
- In saucepan, bring blueberries, sugar,cinnamon and water to boil; reduce heat and simmer until tender, about 10 minutes. (If you use frozen blueberries use less water since frozen berries tend to get a bit mushy when thawed.)
- Whisk cornstarch with the 4 teaspoons of water until no cornstarch lumps remain. Whisk in cornstarch to blueberry mixture and boil, stirring, until thickened, about 1 minute. Remove from heat. Add lemon juice and lemon zest, and vanilla to blueberry mixture and mix. Pour mixture into a covered bowl. Refrigerate until cooled and bearing a consistency similar to that of a jam, about 1 hour or up to 1 day before using.
- In a large bowl, stir together oats, flour, brown sugar, salt and baking soda. Add butter to form a crumbly mixture.
- Reserve 1 1/2 cups of crumbs; pat remaining dough evenly into the bottom of a greased 9 x 13 inch pan. Spread blueberry mixture over the base. Crumble reserved amount of the base/topping over the blueberry mixture.
- Bake at 350F until light golden, about 40-45 minutes. Let cool completely on rack before cutting.
- A Savory Cheesecake by Wendy from A Day in the Life on the Farm
- Almond Shortbread Cookies by Lisa from Authentic Suburban Gourmet
- Black Forest Trifle by Rebekah from Making Miracles
- Blueberry Lemon Bars by Anna from annaDishes
- Bourbon Apricot Meatballs by Christiane from Taking on Magazines
- Cheesy Garlic Blooming Loaf by Christy from Confessions of a Culinary Diva
- Cookie Dough Cheese Ball by Liz from That Skinny Chick Can Bake
- Handcrafted Baileys Irish Cream by Debra from Eliot’s Eats
- Henri’s Tastee Dressing by Kate from Kate’s Kitchen
- Homemade Onion Rosemary Bread by Kim from Liv Life
- Italian Anisette Cookies by Sue from A Palatable Pastime
- Party Meatballs by Azmina from Lawyer Loves Lunch
- San Permis Sparkling Cocktail by Stacy from Food Lust People Love
- Tartiflette by Kate from Kate’s Kitchen
- The Randy Reindeer by Kathy from A Spoonful of Thyme
- White Chocolate Chip Cookie Soufflés by Lauren from Sew You Think You Can Cook
Wishing you happy holidays a sweet new year!