Blueberry-Lemon Slice

Blueberry-Lemon Slice

As many of you know, I spend some of my spare time watching a variety of cooking shows. (Note that I didn’t say the Food Network. Since they’ve gone to the dark side of broadcasting — a.k.a. “reality” TV — I watch that network far less.) Since I can not always watch them when broadcast, many of these programs end up recorded on my DVR. Then, on some rainy day or sleepless night, I’ll clear my DVR of these recordings, zipping through the programs hoping that something will catch my eye. That’s how I found today’s recipe and it was quite a catch, even if I do say so myself.

If you’re at all like me, you enjoy the combination of blueberry and lemon flavors. After all, a blueberry muffin without a hint of lemon is just a muffin. These slices have an abundance of both ingredients and the result is one delicious treat. It’s ridiculously easy to prepare and there are no exotic nor hard-to-find ingredients. If you don’t have fresh blueberries, go ahead and use frozen. In fact, I always buy and freeze blueberries at the peak of their season, so, that I can enjoy blueberry pie when the cold weather hits. This Winter I’ll have a slice, too. If you try this recipe, I bet I won’t be the only one.

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Blueberry-Lemon Slice Recipe

Ingredients

  • 2 cups all-purpose (AP) flour
  • 1 cup sugar, divided
  • 1 tbsp baking powder
  • 2 tsp salt
  • 1 egg yolk mixed with 1 tbsp water
  • zest & juice of 1 lemon
  • 10 tbsp butter, cubed and placed in freezer for about 30 minutes
  • 3 cups blueberries, fresh or frozen may be used
  • 1 tbsp cornstarch
  • pinch of salt

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Directions

  1. Pre-heat oven to 350˚ F (177˚ C)
  2. Place flour, sugar, baking powder, salt and lemon zest in a food processor. Process the ingredients till thoroughly mixed. Add the egg mixture and continue to whirl until combined.
  3. Place the very chilled butter cubes into the food processor. Pulse the ingredients, repeatedly, until the mixture looks like little pearls,
  4. Reserve 2 cups of the crumble mixture and use the rest to cover a greased 9 X 9″ baking dish. Press it down to form a crust.
  5. Meanwhile, place the blueberries, remaining sugar, lemon juice, corn starch, and a pinch of salt into a large bowl. Gently stir until everything is evenly coated.
  6. Once the bottom crust has been formed in the baking dish, pour the blueberries into the baking dish, covering the crust.
  7. Use the reserved crumble to cover the blueberries.
  8. Bake in a pre-heated oven for 35 to 45 minutes. Blueberries should be soft and the crumble browned to your satisfaction.
  9. Allow to cool and set before cutting into squares.
  10. Serve as-is or with optional Lemon Cream & Limoncello Syrup. (See Notes)

Inspired by Clinton Kelly’s Blueberry Pucker Bars, on The Chew

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Blueberry-Lemon Slice

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Notes …

The sharp-eyed among you may notice that I used an 8 X 8″ baking dish and not the 9 X 9″ dish indicated in the recipe. My 9 X 9″ dish met an untimely end when it crashed into the floor. It was empty, thankfully.

Although I’ve never done so, it’s suggested these slices be served with a Lemon Cream & Limoncello Syrup. Here’s that recipe, also from The Chew:

Ingredients

1 cup limoncello
1/2 cup heavy cream
1 tablespoon granulated sugar
1/4 cup lemon curd

Directions

  1. In a small sauce pan over medium heat, reduce limoncello by half. Refrigerate until well-chilled.
  2. Meanwhile, whip together heavy cream with sugar until stiff peaks form. Fold in lemon curd.
  3. When ready to serve, place a dollop of the lemon cream mixture atop each slice, accompanied by a drizzle of the limoncello reduction.

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It’s déjà vu all over again …

PuffballBack in our part of Michigan, it’s puffball season. Well, it’s supposed to be but you never really know until your find them. Sometime during October, these large, oblong-shaped funghi appear in areas that are mostly shaded from the sun. Up until a few years ago, 1 to 3 of them could be found behind Zia’s garage. Now, for reasons known only to Mother Nature, they’ve moved to its side. You needn’t worry about that, though, for you can find some, as well as learn how to prepare them,  by clicking HERE.

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Coming soon to a monitor near you …

Preview

Something Special to Commemorate Columbus Day

Octopus

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220 thoughts on “Blueberry-Lemon Slice

  1. Johny tv is a great inspiration ,last time they make a really professional show.
    You choose a Nice dessert with a great flavor,are u use it as dessert after dinner or is more for THE ” merenda time” ?

    Like

    • Grazie, Massi. My family didn’t serve dessert often unless it was a special occasion. This could be served as a dessert but I think it’s better served for merenda. It’s delicious and not heavy at all.

      Like

  2. Blueberry pie (or slice!) in the dead of winter sounds like restorative stuff. I’ve got a few blueberry enthusiasts around my table – I’ll have to give this a whirl. (And I couldn’t agree more about lemon and blueberries.)

    Like

    • If you’ve got blueberry lovers, there’ll like this slice and you’ll love the lemony flavor. It really is the best of both flavors. I love a fruit or berry pie in mid-Winter. I’ve still got sour cherries in my freezer, as well. 🙂

      Like

  3. Yum John! I haven’t made a good slice for ages as we’ve been on a muffin/cake kick lately. I’ve bookmarked this to try later. It looks like it would make a pretty smashing dessert with ice cream too. I’ve never actually bought a bottle of limoncello – I’m always happy to have an excuse to purchase fancy liquor though.
    PS. That puffball looks magnificent. I’ve never seen one! At first glance I thought you were proving pizza dough on your lawn. Love your tip for freezing puffball cubes for future omelettes.

    Like

    • Thank you, Saskia. I love muffins, too, especially being I can freeze most of them and thaw them as I need them. I agree that I scoop of ice cream would go very well with this slice. Limoncello isn’t hard to make but it does take patience. I’ll be posting recipes for it and a couple other liqueurs this holiday season.
      Those puffballs are a marvel if you’ve not seen them before. They’re light as a feather and will shrink incredibly as you cook them. I’ve got some things keeping me at home now, so, I’m going to miss puffball season. I’ll get ’em next year. 🙂

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      • Looking forward to the Limoncello recipe John. Didn’t even consider the possibility of actually making it! Our neighbour’s tree is bursting at the seams with lemons, and we’re always looking for ways to use them.

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        • Making Limoncello is a great way to go, Saskia. You use the rinds to make the liqueur and the juice can be used to make lemon curd or any number of things. I freeze it in ice cube trays and it’s really handy.

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  4. John, I’ve been trying to learn how to make muffins and quick breads lately, like really trying and it is something that doesn’t come naturally to me… ok, I suck at it, but I’m getting better hopefully. Your recipe looks delicious and inspiring. I love blueberries and lemon together. Thanks for the beautiful post!

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    • I’m not much of a baker either, Paul. It’s too exacting and that’s not me. You wouldn’t believe some of the failures that I’ve managed to create. My last bundt cake was so bad I threw it and the pan away. That’s what’s great about this recipe. It really is easy and the results are fantastic. It’s a confidence builder. 🙂

      Like

  5. I love this recipe and I find that the touch of Limoncello flavor gives it a special Italian taste.
    I make Limoncello with those special lemons I bring home from Amalfi, Positano and Sorrento when I spent there a week almost every year.

    Like

    • Grazie, Sylva, and I agree about the Limoncello. Although I cannot get the lemons that are grown on the Amalfi coast, I make Limoncello using a special lemon grown here. They’re called Meyer lemons and they’re sweeter than a normal lemon. The Limoncello they produce, to me, is very good. 🙂

      Like

  6. I love blueberry crumble. Great idea to put the crumble on the top and the bottom of the blueberries! I have a post in the works for a blueberry pie/crumble hybrid. I too love lemon paired with blueberries, you can’t go wrong with this combo it seems, and adding limoncello would definitely kick it up a notch!

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    • Thanks, Glenda. I should hope that 4 blueberry bushes would give the two of you plenty of berries, once they mature a bit. How great will that be? Fresh berries for your breakfasts. Yum!.

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  7. Skip the cream and syrup and hand me an extra slice of pie. Oh that sounded rude, didn’t it. Let me try again, please can you pass me a an extra slice of pie and hold the cream and syrup. 😀
    Scrumity John! Well DVR’d.
    🙂 Mandy xo

    Like

  8. You got me at blueberry… This pie looks delicious, John! The filling, the crumbs on top, wow. Thank God for dvr 😉
    I remember that post about the puffballs and the octopus recipe sounds interesting 🙂
    Have a nice day!

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    • Thanks, Giovanna. It’s hard to remember the old days, when we were satisfied with a VCR. We thought it a miracle when we could watch one program while recording another. Quaint, huh? 🙂

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  9. Looking at the photos and reading your recipe makes my mouth water, imagining the combination of lemon and blueberry. I agree that the cooking network has deteriorated. You used to be able to learn things and now it is all crazy hype, loud and unpleasant. I don’t get cable but when I’d visit the family I used to watch some cooking shows but have not in a few years. I gave Laura the whole set of Julia Child DVDs of the show I used to watch in college.
    I shared your post with my sister and some friends I know will enjoy making it.
    One of the recipes I make all the time was seen on public television- (The Frugal Gourmet) by Matthew when he was a kid- said, hey mom can you make this?
    zucchini and carrot matchsticks sautéed quickly- a splash of white wine if you have it.
    I have to go and find the original recipe for you. Enjoyed the idea of blueberries stored for the long winter, bringing summer to a snowy day.

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    • Thank you so much, Ruth. I hope you’re friends aren’t disappointed with the recipe. In this area, we’re fortunate to get 3 public broadcasting stations: our own, one from Gary, IN; and a third from an area university. I watch/record Julia when she appears on one of them, as well as a few other of my favorite chefs. Beyond them, if I turn off the cable box, our main PBS station broadcasts 3 more stations, one of which is all cooking shows. In short, who needs the Food Channel? Judging by all of the comments, not too many people. I do remember the Frugal Gourmet and and that dish sounds great. If it gets a boy to eat his veggies, it must be pretty good. I hope you can find it. I’d love to give it a try. 🙂

      Like

  10. What a gorgeous slice, i have blueberries in the freezer too, so the moment i get a lemon I will be making this. The Old Codger and i have been craving something sweet lately and this looks simple enough for me to handle. Have a gorgeous summery autumn day! c

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    • Thanks, Celi, and I think you’ll like this slice. You see how rarely I bake. If I can make this, anyone who reads the recipe surely can. Isn’t it great having a stash of blueberries in the freezer? Just a few of them atop a bowl of cereal can make a January morning less cold. 🙂

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  11. Blueberries are a major crop here, and people buy five-pound boxes for their deep-freeze. This recipe looks perfect for Thanksgiving dinner this Sunday. Since the entree will include individual chicken pot pies, more pastry for dessert would be overkill. And my mother-in-law loves lemon desserts. And my father-in-law wouldn’t say no to the blueberry slice and maybe a little ice cream on the side…and perhaps a wee second helping of slice… 🙂

    Like

    • I know those 5 lbs boxes, having bought one last year. This year, I cut back and bought 3 lbs. I wast thinking the same thing about this dessert for Thanksgiving. Sure, you can add ice cream or some topping but, alone, it isn’t as heavy as many of the traditional desserts for the holiday. And it’s darn good, too! 🙂

      Like

  12. Oh wow this looks perfect. Crumbly crunchy bits and fruit. I just cant get enough of this kind of thing. …..and OMG puffballs, never seen them before!

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    • Thanks, Tania. I’m no so sure whether puffballs grow in your part of the world. They may need a colder Winter and wetter climate than what your area has. Come visit us in October and we’ll go puffball hunting. Now that’s something you won’t see in the tour guides. 🙂

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  13. John – Thanks for the great idea for all my frozen blueberries that have overstuffed my freezer! Looks terrific.

    And couldn’t agree more on the reality shows. Cooking or otherwise. I completely miss the appeal of the reality shows. But someone must be watching them as they seem to be multiplying like tribbles….

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    • You’re very welcome! I was loaded with blueberries last year and didn’t buy as many this time around. Besides, I’ve got plenty of sour cherries in there, too. 🙂
      I think the reality shows aren’t as popular with the viewing public as they are with the producers. WIthout big name actors, scripts, and sets, they’re pretty cheap to produce. I avoid them like the plague.

      Like

  14. That pasta looks really good. I’m looking forward to that recipe. I think blueberries go very well with lemon and when I make my blueberry muffins I always add a little lemon (I hope that’s not a crime!) This slice looks particularly good – very moist and full of flavour xx

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    • Thanks, Charlie. If you add lemon to your blueberry muffins, you’re going to like this slice. It has a good amount of lemon to counter the blueberries — and it is really easy to prepare. That pasta was pretty good and it’s another recipe from a half-century ago. 🙂

      Like

  15. Coffee is brewed and am sitting down to breakfast. Turned on the computer and what should appear on my computer screen? Your Blueberry-Lemon Slice. Now I want that instead of what is in front of me. Not much of a baker, but this is a recipe I think I can handle.

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  16. And you say you’re not a baker, John! Look at this delicious blueberry creation! I love how easy it is, I love the shortbread type base, all those blueberries and the crumbly topping! I always keep frozen blueberries for those last minute muffins and for my children with their smoothie craze.
    And I have to say, you are so right about the Food Network. I never watch them anymore and I really hate reality shows. The Cooking Chanel isn’t any better unfortunately. Once in a while, PBS will have some independent show on the weekends that I will watch if I happen to find time to sit down.

    Nazneen

    Like

    • Thanks, Nazneen, but this is such a simple recipe that I hardly call it baking. You’ll see. 🙂
      I keep frozen blueberries, too. There’s nothing like a berry pie in the middle of winter. I used to watch the Food Network every day and learned a lot from it. Now, I rarely watch it. We’re lucky, here in Chicago, that there are 3 separate PBS stations and, if I shut off cable, I can get 3 broadcast PBS stations. As a result, I can get plenty of cooking shows without having to deal with “reality.” Have a great week, Nazneen.

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    • Thanks, Judy. Having made this slice, I know all too well about that second piece — and I’ve no one here to keep me honest. It’s why I don’t bake very often. Well, that and a lack of talent. 🙂

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  17. Wow, look how thick that layer of blueberries is! That looks so yummy. Do you ever catch Check, Please! or Chicago’s Best? They feature restaurants instead of recipes, but I still get inspired now and then.

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    • Thanks, Susan. I watch Check, Please! regularly and have followed their recommendations a number of times. Never have had a bad experience. I need to look into Chicago’s Best. Thanks.

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  18. Oh does that look good & I wouldn’t mind a slice with my coffee this morning. It looks like what we used to call blueberry buckle – why I don’t know because I have no idea what a buckle has to do with food but let’s not even worry about the name & just enjoy it. Love the lemon in there too.

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    • Hi, Diane. I don’t bake much and get these things wrong regularly. I thought a buckle is what I jokingly referred to as a magical plum cobbler. You put the batter in the bottom of the pan, under the fruit filling, and as it bakes, the batter cooks and rises to top the filling. In today’s recipe, the topping is placed atop the blueberries, where it remains.I’ll just call it a slice and let the real bakers decide. At least I know that the apple cake recipe I’ll be posting soon is a real cake — I think. 😉

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  19. Beautiful John! I think great minds think alike… I made this very yummy treat about 2 weeks ago. And the next day I made 2 blueberry crostatas. Blueberries are Charlotte’s favourite fruit and I had picked up a HUGE blueberry basket from the farmers’ market. And how right you are about lemon and blueberries…they are perfect together! You just gave me the idea to rush over to the market and get more blueberries for my freezer! Have a great week John!

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    • Lucky Charlotte! All those blueberry treats. I should have known that you would have already made this dessert. I think we have the same recipe book 🙂 Isn’t this a great one? So easy to make and so good to eat. I hope you, too, have a great week, Lidia.

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  20. John dear, you’re killin’ me softly and guess what: lookin’ at your yummy pix, it’s rainin’ in my mouth… 🙂 ’cause I love red berries in general and blueberries in particular, so may I have a huge slice, prego?… 🙂 btw, they’re very popular in Iceland, too…
    – – –
    miei migliori auguri di salute, grazie e arrivederci, amico! 🙂

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  21. Mmmm! This looks like it’s even better than eating the top off a Blueberry Streusel Muffin…not that I ever do things like that. 🙂 What a fabulous idea for the whipped cream topping! Will definitely be incorporating that in to my lemon dessert recipes. Thanks for sharing these!

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    • Oh, Sarah! Those muffin tops are a real guilty pleasure. Well, if I were to have such things. I’ve yet to try the cream topping and Limoncello syrup but I know I will. As you said, they’d work well with most lemon desserts.

      Like

  22. That slice, photographed outdoors simply sings with the gorgeous fall light; it’s coming to an end all too soon. I also love blueberries and lemon together and I know this slice would become a fast family favourite.
    I remember your post about that puff, John and I am still quite intrigued. Did you pick them during your last visit to Zia’s? I have to admit, picking wild mushrooms is something I am not at all comfortable with. My dear Mom used to pick them in Rural Hungary, her trick was to take a sterling silver spoon and hold it under the mushroom, just touching the gills and if it discoloured it was poison. We went for a lovely long walk at the cottage this past weekend, and the shrooms were in full bloom! There was one in particular that was disgusting, when young it’s rather an interesting cone-like shape and when mature it loses the cone and oozes some horrible black liquid. I looked it up and it’s a Coprinopsis_atramentaria (http://en.wikipedia.org/wiki/Coprinopsis_atramentaria). Apparently not poison unless you eat them with alcohol, in fact within three days of eating them and you drink alcohol you would have a reaction. I wonder how they figured that out? That black liquid literally oozes out of the dying mushroom, what on earth would inspire anyone to try to eat it? It looks like coal.
    My friend T from Illinois told me how to forage for Morels in the spring, now sure if I’m going to try, there are apparently several poison variety and I’m no expert.
    Food Network is a thing of the past for me too, we dumped cable last June and to be honest I haven’t missed it, we watch a lot from Netflix which has some amazing shows. Have you seen Broken Bad? House of Cards (US version) House of Lies, Weeds and Damages? They keep us amused! I’m finding the blogs are inspiring but maybe I’ll give FN another try on line, they used to have way too many commercials.

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    • Thanks, Eva, for leaving such a nice compliment. Each of the recipes I’ve gotten from “The Chew” worked out well and this was no exception. There’s quite a bit of lemon flavor to counter the blueberry. I liked it a lot.
      I’m certainly not one to go foraging for mushrooms. I know these puffballs because Dad taught us about them and morels are pretty distinctive. Their doppelgangers, though similar, are easily distinguishable. As for other mushrooms, I’m chicken. I’ll only pick them at the grocers. I took the link and read about that mushroom. Never heard of one that would react with alcohol. That’s probably why it never made it to our table. If you let a puffball get overripe, the inside gets the icky green color as it seems to melt. In the past, when we’ve found one like that, we’ve spread it around, hoping its spores will spread. I don’t think we were all that successful. They are due to appear on Zia’s property anytime now. When we last spoke, they had yet to pop up and you never really know if they will. It sure is a treat when they do, though.
      I started watching Breaking Bad & Weeds when they first started but I quit as the violence escalated. I’m not one much for that. I, too, just began a Netflix membership and am looking forward to seeing some of these series, like Damages & House of Cards. It really is a shame that the FN is no longer a food network. I learned so much watching those cooks in the kitchen and I watched them daily. That’s a far cry from my viewing habits now. Thank heavens for PBS!

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    • You’re right, Anna, though the original recipe called for a 9 X 9″ dish. Mine was dropped and I had to resort to the small dish. I’ve made note of it in the recipe. Thanks for catching my oversight and for taking the time to let me know about it.

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  23. First I want a plate of what s coming next on your site… ;-). Then I can have a slice of your mouthwatering blueberry concoction

    I heard about The Chew but never watched it. Gotta TiVo it

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    • Why settle for just one? I’ll serve you the pasta, Sally, with a bit of the slice for dessert. You bring the wine. Deal?
      I enjoy The Chew. The co-hosts really do seem to get along and they present about 4 dishes per show. I find them entertaining and I’ve gotten a few recipes, like this one, from them.

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    • Thanks, Maria. This is a great little dessert and so easy to make. Every Summer, my freezer has baking sheets covered with blueberries. Once frozen, I pack them up and then I’ve plenty for Winter. They’re a nice treat in January.

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  24. Hi John, I stopped by to look for an Italian dinner idea and found dessert!!! And limoncello cream syrup, what a double treat!! I’m thrilled that I have all the ingredients on hand; this will be a perfect ending for a dinner party…now to search for the main meal 🙂

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    • H, Linda. Good to see you! Hope all is well. This is a great, light dessert and would work well for a dinner party. It’s easy enough, too, that you it’s not going to complicate your cooking that day. I hope you find what you’re looking for. Be sure to let me know if I can be of any help. Take care.

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  25. I must start buying loads of blueberries when they are in season and freeze them! You are so right, having something as wonderful as this slice “off season” is a delight. I find when I buy frozen blueberries they have a tendency to be squishy/mushy, but if I freeze them myself they are firm and perfect for baking. This is my kind of dessert.

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    • I’m glad you like the post and it isn’t Summer until I’ve got baking sheets covered with blueberries in my freezer waiting to get packed away. I’ve also got pitted sour cherries that I bought from the orchard, already frozen. There is nothing quite as good as a freshly made piece of cherry or blueberry pie on a cold January morning. 🙂

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  26. Delicious slice. I will have to modify the recipe for another fruit as it would be cheaper to fill it with Rolex watches than blueberries in this neck of the woods. Why are blueberries rare and expensive in France? Answers on a postcard please.

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  27. Very nice – perfect with a little crème Anglaise, or indeed ‘custard’ as we Brits are a little obsessed with pouring it over dessert.

    Wow, puffballs take me back to my youth I forgot all about them. We’d throw them at each other like dodgeballs though sadly, rather than do anything useful with them….

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    • Thanks. I wish we shared that custom. I much prefer a good drizzle rather than an icing. I didn’t realize that puffballs grew in your neck of the woods. They would make perfect missiles to throw at each other. What a mess, though, if you got hit my one that was a bit overripe. Yuck!

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      • 🙂 They do indeed, but yes I seem to remember the green ones went up in a puff of ‘smoke’. I’m sure it contributed to my lack of hayfever and good immune system. Right? :-/

        I remember dad would slice them and grill them with garlic oil. I was far to young to appreciate them back then…

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  28. I love the combo of blueberries and lemon! And I agree frozen blueberries work just fine in baked goods – I really can’t tell the difference. We dropped cable for a roof top antenna a few years ago, so I’m clueless about what’s going on in today’s TV food world. I don’t take advantage of it, but the local PBS stations actually has 4 different channels (it’s broadcasting in HD, where apparently you can do that) and one of them is primarily old cooking shows. Overall, the PBS cooking shows are the best, IMO – I should take advantage and start recording some of those. Anyway, good post – thanks.

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    • Thanks, John, and I agree with all you wrote. Blueberries and lemon are the prefect marriage and, when baking, I rarely use blueberries without lemon. Although I don’t have the box and antenna for viewing local channels on my TV, I am able to watch local, HD programming on my Mac, often tuning in PBS. Like yours, one channel is all cooking shows and I record them like I would if they were on my TV. Life just wouldn’t be the same without the occasional Julia re-run. 🙂

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  29. MMMM nothing like the combination of berries and crumbly buttery topping… 🙂

    Totally agree with you about FN. It’s really unbearable lately. When someone like Alton Brown hosts a show where the chefs are expected to “cutthroat” each other, the deterioration is sadly clear…

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    • Thank you! I couldn’t agree more about the combo of blueberry and lemon flavors. Love it!
      Yes, the FN is not at all what it once was and I’ve just about given up on it altogether. On another post, a commenter once wrote that she watched the Next Food Network Star just to see how far that network had fallen. Like your example, it’s sad but true.

      Like

  30. Blueberry and lemon….yum. Now this I can make in the RV and I definitely will. I so agree with you regarding the Food Network….it’s no longer about cooking, such a shame thus I quite watching all together.

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    • Thanks, Ingrid. This could easily be made in your RV’s galley and without making a big mess of things, too. I must admit to being a bit surprised about the number of people who are disgruntled about Food Network. Judging by the response in the Comments section, their viewership must be dropping. Maybe there’s hope that they’ll change — or that another network will start up that will take advantage of their mistake. Fingers crossed.

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  31. You are playing with my sweet tooth. But manservant says blueberries are healthy so that makes this good for you! Looks ready for my fork or will it be straight into the mouth by hand? Lots of mushrooms in CO this year, but have always been a bit leary about what to look for. This kills me though because I know most are probably edible!

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    • Thanks, Abbe, and I like how you and your Manservant think. Yes, this must be good for you because it contains all those anti-oxidant filled blueberries.
      I’m far too chicken to go foraging for mushrooms and marvel at those who do. I know what a morel is and these puffballs are pretty hard to miss-identify. Beyond them, I’ll leave the foraging to the experts. Cluck, cluck, cluck.

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    • This is a great little dessert, Stefan, and next year I’ll try it with strawberries. I’m not familiar with GialloZafferano but will check it out. Thanks for the heads-up!

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  32. Gorgeous, sun-drenched outdoor snap of that lemon-blueberry-beauty slice!
    This is a very simple but satisfying recipe that I can execute successfully …I’m a bit baking-challenged, to be honest…ahem 😀

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    • Thanks, Nusrat, for the nice compliments. I’m every bit as “baking-challenged” as you are — maybe more so — and I make this without any problems. OK. The first time I did forget to add the lemon zest until after I laid down the crumble on the bottom. (See? Baking-challenged.) Even so, this is a great little dessert and I’m sure you can make this. Promise. Just don’t forget the zest. 🙂

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  33. John, this looks scrumptious…especially on this dark and rainy day. It would be such a nice, bright treat to have. I would have to agree with you about the Food Network having gone reality TV. It’s so disheartening. I used LOVE FN and lately, there’s nothing on but “Diners Drive-ins and Dives”. It seems like it plays on an endless loop. Oh, the good ol’ days…

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    • Thanks, Geni. We think alike. For me, berry desserts really can brighten a day. That’s why I love to bake pies in January and why I’ve so many blueberries and sour cherries in my freezer.
      I got a chuckle about your “Diners Drive-ins and Dives” comment. Ask Zia about the Food Network and that is the first thing she’ll say — and I agree. They’ve taken a once great network and ruined it. Judging by all the comments here, their viewership must be plummeting. We can only hope they’ll take note and correct matters.

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  34. Holy cow that looks yummy! Might just be a few more berries in the freezer, too…
    WGBH has an entire digital channel called Create that’s all cooking, gardening and craft shows. I’ve been watching old Julia reruns while making dinner this week 😉

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    • With your helpers, Marie, it’s a wonder that any berries make it to your kitchen, let alone the freezer. We, too, have a digital PBS channel devoted to cooking shows. I can’t get it on my TV but can on my Mac. I find myself watching it more and more these days.

      Like

    • Thank you, Shanna. This is a great little dessert, very flavorful.
      I’m still a big fan of Julia and watch her whenever she’s on. After her, I’ll watch/record: Mario Batali, Lidia Bastianich, Sara Moulton, Emeril, Anne Burell, Alex Guarnaschelli, Tyler Florence, Mary Ann Esposita, and Biba Caggiano. Daily, I’ll record “The Chew” and, every Saturday, on PBS, I’ll record “America’s Test Kitchen” and “Cook’s Country”. Yeah, I watch a lot of cooking programming but I really enjoy it and have learned a great deal from them all.

      Like

  35. Ooh yum – and judging by how long it took me to get to the bottom of the commentsm everyone else agrees too! No blueberries here but I can adapt as anything with a crumble topping gets my vote!

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  36. This is beautiful, John. I am so glad to hear that you can use frozen blueberries, so really this could be easily made at a moment’s notice. I don’t really care all that much for most pies–not that I ever really turn one down–but this is the kind of fruit dessert I really enjoy. I am very glad to add this to my “go to” recipes. I did want to ask if you’ve happened to see Master Chef Kids–with children as the participants? I think there have only been two episodes, Friday night on FOX. These children are just amazing, and although some of the reality shows aren’t probably to your taste, I think you’d enjoy it. Your octopus recipe made me think of it because many of us would need a lot of instruction, but one very young man knew exactly how to prepare octopus and came up with something special. It’s a fun show, if you have the time…or set your DVR! 🙂 Off to check my freezer for blueberries!

    Like

    • I’m so glad that you like this recipe, Debra. It’s an easy dish to assemble and I’m sure you’ll like the results. If using frozen berries, though, I’d let them thaw first lest the topping brown too much while the berries thaw and then cook.
      I have watched the Master Chef Kids and thoroughly enjoy it. Ajthough I’ve found Chef Ramsey’s and Bastianich’s nasty demeanor to be tiresome when dealing with adults, they are actually nice and encouraging to the kids and it makes for a very enjoyable hour of television. Above all else, though, I cannot believe the dishes these pre-teens are preparing and how beautifully presented each is. Without exception, I’d be proud to be able to prepare any one of them. Those kids are a marvel.

      Like

  37. Okay I confess Food Network is my junk food TV – I probably should not admit that but I love watching it.
    The blueberry-lemon slice looks heavenly. We have made a cobbler before but never thought to put the best part on the bottom too – will definitely try it your way next time!

    Like

    • I, too, watched it all of the time but I miss the cooking shoes. They taught me a lot, not to mention were a great source for recipes.
      I do hope you make this slice. I’d love to hear what your Critics would have to say about it. Their quotes at the end of your posts always crack me up. 🙂

      Like

  38. This looks super delicious. I made chicken mole from The Chew last night! I rarely get a chance to watch it but it is a fun show. I can’t watch Food Network anymore either– I did love it when Sara Moulton and Mario Batali were on “back in the day” :).

    Like

    • Thanks, fellow Chew lover. 🙂 I have grown to really like that show. They do seem to have fun together.
      I just wrote in an earlier comment that I enjoyed watching Sara and Mario, among others. Bring back those days, Food Network!!!

      Like

  39. John this is truly delightful. The best part is that you can use the frozen blueberries…. I agree with Food network reality part…though I admit I still love watching it. But I feel I have stopped learning….sigh!

    Like

    • I’m glad you liked the recipe, Minnie. Your “stopped learning” comment is true for me, too. I credit those cooking shows with teaching me quite a bit. It’s just not that way anymore, sadly.

      Like

  40. [with a big smile] : I’ll copy Sally’s statement verbatum ~ but then you knew I would!! [Oh, watch a lot of foodie shows too: we have special ‘food porn’ nights on some of my favourite stations: tonight Vietnamese, Japanese, Chinese and dear Heston Blumenthal: methinks I’ll reach for a book at that stage 🙂 !]

    Like

    • Thanks, Eha, and how I envy you. I would love to watch Asian dishes prepared. I could learn so much, not to mention improve my diet. We’ve a channel devoted to cooking but it has changed over the past few years. Cooking shows have been replaced with reality-type programming I find far less entertaining.

      Like

      • OK, John ~ I know you know I am a superdud at IT ~ so I do not know what you can get for ‘catchups’ free on free TV? Try and Google straight or via SBS Food: –

        1.Luke Nguyen: brilliant in Vietnamese food and hugely approachable
        2. Adam Liaow – charming M’chef winner and great in Japanese!
        3. Peter Kuruvita – born Sri Lankan and has done wonderfully well
        4 Kylie Kwong – the oldest of the quartert and very organic these days

        All four show what real Oz food is all about these days . . . and, yes, they are mostly very healthy and they are huge fun . . . .if you can’t get them, I’ll just have to send you our ‘Feast’ mag [the SBS one] for Xmas 🙂 !

        Like

        • This was very kind of you to assemble for me, Eha. Thank you so much. I’m going to do some web surfing and see what I can find involving these 4 chefs. It is amazing the variety and quality of cooking videos available on the internet. Thank you again. 🙂

          Like

  41. John, how in the world did you know I still have frozen blueberries from my last trip to the u-pick farm? All I need is just the lemon and I’m all set. Everybody else may be into pumpkins right now, but blueberries rank higher in my eyes. Of course, next week I might change my mind! 🙂

    Like

    • Squirrels gather nuts. You and I gather blueberries. It’s a successful Summer if, in October, I can see blueberries and sour cherries stashed in my freezer — and it will be a pretty good Winter, as a result. 🙂

      Like

  42. John, I think this would be perfect for my breakfast. I only eat sweets in the morning and your cake is exactly the kind of treat I need to start functioning as a human being! Not sure about the lemon and limoncello syrup though. I think it could “cover” the flavor of the blueberries too much.

    Like

    • Thanks, Francesca, and, if my experience matters, this is perfect in the morning with a cup of coffee. It was my favorite time to enjoy a piece. I’ve not tried the cream and Limoncello drizzle yet. If I make this dessert for a dinner, I may offer the toppings for my guests but, at home alone, I’m perfectly happy with it as it is. Why gild the lily? 🙂

      Like

  43. Yum, I love crumble, simple recipes and blueberry and lemon is something I will now remember to combine – it makes perfect sense. A piece right now with a black coffee would be nice.

    Like

  44. you know, I’ve never ever thought of lemon and blueberries as a combo! Never really cooked with blueberries though, their always eaten fresh in this house. I might have to hide a punnet at the back of the fridge before the family attacks and give this one a go x

    Like

    • Thanks, Lisa. You really should try the two flavors together. The lemon is quite pronounced in this slice but I’ve seen plenty of blueberry muffins recipes where lemon and/or lemon zest are used, just not as much. I really enjoy the marriage. Good luck hiding the berries. I’d love to hear what you think of this recipe. 🙂

      Like

  45. I love to freeze blueberries as well, as they are so easy to throw into quick cakes and muffins. I’ve not tried the blueberry and lemon combo, I’ve been missing out so much! Thanks for introducing me to this new combination 🙂

    Like

    • You have taught and introduced me to so many wonderful dishes and places, Jasline, that I’m pleased to be able to return the favor occasionally. I hope you do combine the flavors. I’d love to hear what you think.

      Like

  46. John, this looks incredibly tasty and so easy, too. It’s a definite must try. We haven’t made an lemoncello this year. Typically, we make it in the Spring when the Meyer lemons start to arrive. I have a friend of mine in the Houston area with his own Meyer lemon trees which ripen in December. Last year he gave me a dozen that were the size of oranges. Hopefully, he will do so again. So I may wait until then to make lemoncello and this recipe.

    Like

    • Thanks, Richard, and you’re so right. This is an incredibly easy dish to prepare and, for a non-baker like myself, the results are fantastic. I used Meyer lemons to make my last batch of Limoncello, too, though I’m not lucky enough to be anywhere near a tree. 🙂

      Like

  47. Oooh, I love this! And I love that it’s so easy to make and versatile in that you can use frozen berries if need be. Definitely going to try this as yes, the blueberry and lemon combo is a fave. Thanks for sharing, John!

    Like

  48. I sill have lots of blackberries to pick on my allotment so guess what will be made this weekend 🙂 Thanks in advance for the recipe! Another small amendment I’ll be making is to serve the limoncello in a glass and sip it without the aid of cream thanks 🙂

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    • Yes, the 2 flavors go quite well together and are fantastic here. That dish was an old favorite and I’ve yet to replace it. I will … Thanks for visiting and for taking the time to comment.

      Like

  49. Ah, John, anything with fruit must be good for you, right? This certainly looks scrumptious, with its deep fruity layer. It’s on the list, though the list’s now so long goodness knows what I’ll be inspired to cook after my things arrive next week! 🙂

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    • It’s all those anti-oxidants in the blueberries, Meredith. There are few dessert as healthy as this one. So glad to learn more of your things are due to arrive. Once your kitchen is set up, your place will really start to feel like home. 🙂

      Like

  50. Yum! Curious what show you found this on. I was never a Food Network fan–for the reasons you list–but fell head-over-heels for the Cooking Channel. Though we let our dish TV go, so it’s all off the table now 😉 Anyway, your blueberry dessert looks crazy good.

    And I can’t wait for the octopus as I love the stuff. Only order it in restaurants, though, so will be fun to see a real person (that would be you 😉 ) cook with it.

    Like

    • That’s right. The fresh fruit makes this healthy! Have 2 pieces. 🙂
      Yes, we use red pepper flakes to bring a little spice to the octopus. Of course, you can always add more or a chile.

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  51. You have taken one of my favorite combinations and made a delicious treat! A couple of years ago I also got Bobby hooked on anything blueberry and lemon and I know we would both go head or heals with these sweet bars. What a great dessert!

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  52. Looks delicious. BTW, I agree with your comment about the Food Network going to the darkside. I gave up watching them awhile back. They even messed up the Iron Chef franchise for me. Sigh.

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    • Thank you and I couldn’t agree more. Even Iron Chef isn’t what it used to be. I am amazed at how many people here are in agreement. Only one person has said anything positive about the programming. If this is at all indicative of the viewing public, the Food Network’s numbers must be dropping through the floor. Hopefully, they’ll take the hint and go back to being about food and cooking. Fingers crossed.

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  53. Mmmmm I think this would make a great addition as a pudding, with lashings of home-made custard, after a family Sunday roast dinner!

    My mouth is watering and I’ve only just eaten my breakfast! 🙂

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  54. This looks amazing John. Doesn’t get any better than lemon and blueberry with buttery crumbs… delicious. I’ve never watched the Food Network. I don’t actually watch much TV at all, but when I do, I like Masterchef. All of these series go a bit pearshaped in the end though… we’re up to series 5 of Masterchef here and it’s started to get a bit repetitive. Can’t wait to try this slice. Great photos too 🙂

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    • Thank you, Laura. This is a great little dessert and it’s a nice reward for watching all of these cooking shows. 🙂 I, too, watch MasterChef but I’m losing interest. I’ve grown tired of Ramsay’s & Bastianich’s ill-tempers. Have you seen the kids edition? Here, Ramsay and Bastianich are far kinder — obviously because they’re dealing with children — and the show is, for me, much better. The kids, by the way, are incredibly talented. They’ve got skills I envy and I am quite a bit older than 10 or 12 year of age. 🙂

      Like

  55. I love ridiculously easy to prepare recipes. I am lazy. You must know that by now. I love to just do what I must do and nothing more. And I love easy to find ingredients too. Who wants to spend a whole weekend searching for ingredients? (reminds me of some mushroom recipe you had that was an impossible feat for me John, were they called cremini or what? oh yes they were called morels….). And oh yes John, my eyes were very sharp, I noticed the size of the tin (LOL) and sorry the other one meet an untimely death. Verdict: easy to make, straightforward and worth trying. Thanks so much, John for sharing a recipe that befits lazy individuals like me. And by the way I bought gizzards…Monday is Thanksgiving, but come Tuesday, I shall be in “little Italy’ eating risotto….Best wishes to Max and have a fabulous weekend!

    Like

    • Thank you, Liz. This recipe sure is easy and, for a baker as good as yourself, it will be a snap. Yes, that dish is gone, though I’ve still got the lid. Why I’m hanging on to it is a mystery, even to me. Glad to read that you’ve bought gizzards. Serving them AFTER Thanksgiving will give your youngest something else to be thankful for, I imagine. 🙂 I hope you enjoy the risotto. You’ll be the 3rd person to try it and I hope your review is as good. Hope your Thanksgiving Weekend is going well for you and your family.

      Like

      • We all hang on to lids…I do that all the time. I look forward to the risotto. I’m sure !’ll enjoy it because I love rice. The weekend was superb. Best to Max!

        Like

  56. I just found your blog through “Back Road Journal’ and love everything that I’ve been reading! Great recipes and great blog that I’m looking forward to following for more posts on Italian recipes, culture and life!

    Grazie mille,
    Roz Corieri Paige
    La Bella Vita Cucina

    Like

    • Hello, Roz, and welcome! Karen has a wonderful blog and I’m glad it brought you here. I’m going to your blog now and look forward to learning from your posts. Take care.

      Like

  57. I, too, adore blueberries with lemon, it’s the quintessential pairing I think:) What a pretty slice, I haven’t made a dessert in far too long! And have never thought of recording cooking shows, which ones do you like the best? Food Network has gotten so droll (is that the right word?)! I can’t wait to see your octopus next week!!

    Like

    • Thanks, Barb, and we’re in complete agreement over blueberries and lemon. I just wish I’d seen the recipe earlier. I might have frozen more blueberries. In reference to the Food Network, if, by “droll” you mean “lousy” then yes, it is very droll. 🙂 I tape The Chew, obviously, and any shows with Lidia Bastianich, Mario Batali, Sarah Moulton, Mary Ann Esposito, David Rocco, Tyler Florence, Anne Burell, Alex Guarnaschelli, Emeril, and Biba Caggiano. I, also, record America’s Test Kitchen and Cook’s Country. As I said in the post, I watch plenty of cooking shows but, by recording them, I can skip through the adverts and recipes in which I’ve no interest. Most are in re-runs now and I’ll just delete them if I now know the recipe better than the presenter. I watch all of the Julia Child re-runs, though. She’s timeless.

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        • We do have a few, Barb. On cable, there are 3 PBS stations in greater Chicagoland: the “normal” station; one from a local university; and a 3rd from Gary, Indiana. The latter two are small and tend to show older programs. They’re a treasure trove for old cooking shows. If I want to go “off-cable”, the “normal” PBS station broadcasts 3 more stations in HD, one of which is all cooking. I have an antenna and software to pick up these channels on my iMac. Add to them the cable cooking shows and I can pretty much watch someone cook something any time of day or night. 🙂

          Like

  58. Pingback: Thanks | Stolon Kisses

  59. CJ, it’s that time of year when I start collecting ideas for Christmas Eve Supper. Every recipe has to be easy to prepare and have at least some steps that can be completed days before or earlier that day. This Blueberry-Lemon Slice is definitely going on the lists of recipes I’ll be considering. Hmmm, Limoncello–have never had it, but it sure sounds like a tasty part of the topping. Thanks.

    Like

    • Thanks, Kathleen. I’m planning on making this for the holidays, as well. Whether it will be a dessert or something to serve if people drop by, I’m sure it will be well-received. Limoncello is a lemon flavored liqueur and though I enjoy it, it certainly isn’t necessary for this dessert. I’ve yet to make that part of the recipe and only included it because it’s part of the original.

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  60. It’s a bummer Food Network went reality! I guess that’s the way to go nowadays. Too bad.
    Blueberry and lemon are one of my favorite combination. You certainly can’t go wrong there. Love this bar recipe. A cup of coffee with this in the morning will make my belly really happy!

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    • Thanks, Anne. I think the low production costs of reality TV has taken the FN over to the dark side, just as it did Bravo. I cannot believe how many commenters have voiced similar opinions. How can this be good for their viewing totals? You’re right about this slice and a cup of coffee. It was a sad morning when I poured my coffee and realized the baking dish was empty. It will be a fantastic morning this January, though, when that same baking dish is back in action. 🙂

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  61. Blueberry and lemon is a classic. This slice looks so fresh and tasty! The photo of the blueberry layer is striking. I have some blueberries in the freezer that we picked this summer. They just may be appearing on my plate this winter courtesy of this recipe!

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    • Thanks, Mar. I, too, have blueberries stashed away. I do it every year and use them for a January pie and a batch of blueberry ice cream. This year, I’ll be making this slice, too. It will be a great reminder of Summer in the middle of Winter. Hope you’re having a wonderful Thanksgiving weekend.

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  62. John, my grandmother used to make very similar dessert. Looks delicious. I watch cooking shows as well. Ever seen Drive-ins, Diners and Dives? I love that show. Lots of unique ideas from all over the country. I eat blueberries every day, so always have some hiding in a tub in the refrigerator. Definitely going to try this.

    Like

    • I’m a big blueberry fan, too, Susie.This past Summer, I too kept a quart in the fridge, grabbing a handful whenever I opened the door. I wasn’t happy to see it emptied for the last time. If your Grandmother made a similar dessert, than you know how good this one is. Almost makes me wish I hadn’t eaten all those berries. Almost. 😉

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  63. I’m in!! I could eat this kind of dessert every day.

    I’m going to try this with Saskatoon berries, which I froze by the bagful last summer. My parents had a bountiful crop this year, and they will be wonderful in this along with that lemony cream… Mmmm!

    Like

    • After making one, I do eat some every day! 🙂
      I had to Google Saskatoon berries; I’d never heard of them. I bet they’d work in this dessert beautifully. You’re lucky to have a great source for the berries. Maybe I can convince a neighbor to plant a tree or two … 🙂

      Like

  64. Oh my John! You had to know this one would speak to all four of us. How can I resist making this up for us very, very soon. We haven’t had a dessert in ages and it really doesn’t get better than blueberries and lemon in this house (Well except maybe a good cheesecake smothered in berry sauce, but it’s close!). I love the crust for this and the sauce will make it extra special for Mike and I after the kiddos are in bed. A nice romantic way to end the day. 🙂

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    • Thanks, Kristy. This dessert is apparently speaking to a few people. 🙂
      I think you’ll all enjoy this one and it’s easy enough to prepare that Mr N could probably do it on his own. I did so I know that he can. Though the sauce sounds good, I’ve not made it yet. It’s a bit too fancy for just myself. I’ll just drink the Limoncello and save the cream for my pasta.

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  65. Yes, lemon and blueberry work wonderfully together! I always love the simple recipe…this could be perhaps made for an afternoon snack when the kids come home and their sweet tooth is bothering them, filling the house with a lovely scent!

    Like

  66. Bonjourno John! I am sorry to hear about your 9×9 pan but maybe it was a good thing as love the looks of this thicker and delectable blueberry crumble. Maybe even hot out of the oven or cold with my morning tea.I think I would quite like it both ways. I have not lived in the US for some time but there are some shows on the “Asian food channel” that I quite like. It has to be about the food and where the ingredients come from. Enjoy the fall weather. Take Care, BAM

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    • Buona notte, BAM! That dish was one of the first I bought when I moved from home. It’s a miracle it and its cover lasted that long. I’m not the most graceful in the kitchen. 🙂 When I made this slice, I enjoyed a piece every morning with my coffee in the back yard. It really was a nice way to start my day. I agree with you about cooking shows. I want to see new foods prepared and techniques explained. I’ve learned a great deal watching them. Enjoy your week!

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  67. How in the World did I miss this? Arghhh! Oh well, there’s always frozen blueberries. Crumbly desserts like these are some of my favorites, and lemon? Can’t seem to get enough. The little slide show that played – I was so hoping on the final slide to see your grinning mug stained with berry juice and dropping sweet crumbs!

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    • Well, I’m glad you found it, Spree. It is soo good. That lemon is really prevalent and works really well with the blueberries. Serve it warm with a little ice cream and it’s heaven. I’ve not tried the Limoncello syrup but will should I serve this to dinner guests. Those “grinning mug” shots are for my enjoyment only. I don’t wish to frighten anyone away. 🙂

      Like

  68. Pingback: Mom’s Strawberry-Banana Pie | from the Bartolini kitchens

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