Blueberry-Lemon Slice

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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. 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.

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    • 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. 🙂

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  2. 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!

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  3. 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.

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  5. 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. 🙂

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  6. 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.

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    • 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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  9. 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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  10. 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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  11. 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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  12. 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. 🙂

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  17. 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!

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    • 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.

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      • 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!

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  18. 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

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    • 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.

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  19. 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!!

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    • 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. 🙂

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  21. 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.

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    • 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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  22. 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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  25. 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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  27. 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.

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    • 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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  29. 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!

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    • 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 … 🙂

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  30. 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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  31. 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!

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  33. 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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  35. 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. 🙂

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