- 1 1/2 c. all purpose flour
- 1/2 tsp. salt
- 1 c. butter, softened
- 1 1/2 c. granulated sugar
- 1 tsp. lemon extract
- 3 large eggs
- 1/4 c. plain yogurt (vanilla or lemon yogurt will also work)
- 1 T. additional yogurt, lemon juice, or lime juice
- 1 1/2 c. blueberries
- 1 c. powdered sugar
- 2-3 T. lemon juice
Preheat the oven to 350° F. Spray a 9x13-inch pan with nonstick cooking spray; set aside.
Whisk the flour and salt together in a medium bowl; set aside.
In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon extract at medium speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl with a rubber spatula. Add the eggs 1 at a time, beating well after each addition, about 20 seconds. Add the yogurt and lemon juice and mix to combine. Reduce the speed to low and add the flour mixture, mixing until incorporated. Fold in the blueberries.
Spoon the batter into the prepared pan and smooth the top.
Bake until skewer inserted into the bars comes out clean, 30 to 40 minutes. Cool the bars completely in the pan on a wire rack.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and lemon juice. Drizzle evenly over the bars and allow it to harden, about 10 minutes, before serving.
- Yields: 4 servings
- Preparation Time: 30 minutes