Blueberry Lemon Squares
Prep time:
Cook time:
Total time:
Serves: approx 16 bars
- For the crust:
- 1 cup white whole wheat flour
- 1 cup quick-cooking oats
- ½ cup honey
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons butter, melted
- 3 tablespoons freshly squeezed lemon juice
- For the Filling:
- 1½ cups blueberries
- ¾ cup plain or vanilla Greek yogurt
- ¼ cup honey
- 2 tablespoons white whole wheat flour
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon rind
- 1 large egg white, lightly beaten
- Preheat oven to 325.
- Lightly grease an 11 x 7 inch baking pan.
- Combine flour, oats, ½ cup honey, salt and baking soda in a bowl and whisk together.
- Drizzle butter and lemon juice over mixture and stir.
- Press crust into bottom of pan.
- Combine blueberries, Greek yogurt, ¼ cup honey, 2 tablespoons flour, vanilla, lemon rind, and egg white. Stir well.
- Spread on top of crust.
- Bake at 325 for 40 minute or until edges are golden.
- Cool before serving. Store in refrigerator.
Recipe by Berrybogg Farm at https://berryboggfarm.com/blueberry-lemon-squares/
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