Developed these blueberry lemon bars as a dessert to bring to a family cookout. The idea was to make something light and refreshing with fruit, but still have the loose-your-willpower appeal of a dessert. It is a combination of a few favorites – almond flavor, lemon, and blueberries. Great for summer when blueberries are in season! A few of my family members ate this and did not realize it was gluten-free.
Adding blueberry topping
Ingredients
Crust
- ½ cup Butter
- ¼ cup Sugar
- 1 Tablespoon Tapioca Flour
- 1 ¼ cups Almond Flour
Lemon Layer
- 2 eggs
- ⅓ cup Honey
- 2 Tablespoons Almond Flour
- 2 teaspoons Lemon Peel
- 3 Tablespoons Lemon Juice
- ¼ teaspoon Baking Powder
Blueberry Topping
- 2 cups fresh or frozen Blueberries
- ½ cup Water
- 1 teaspoon Lemon Juice
- ¼ cup Sugar
- 1 teaspoon Tapioca Flour
Preparation
Beat butter in mixer. Add sugar until well mixed. Add flours and mix until crumbly. Press into the bottom of an ungreased 8” X 10” baking dish. Bake at 350 degrees until browned on the edges (about 15 minutes.)
While the crust is baking, mix together eggs, honey, almond flour, lemon peel and juice, and baking powder. Pour over baked crust. Bake 20 minutes more, or until set in the center.
On the stove top whisk together water, tapioca flour, sugar and lemon juice. Add blueberries. Cook and stir over medium high heat until liquids become thickened and bubbly. Spoon over baked mixture. Serve warm or cold. (My husband tells me it would be great A-la mode!)
