A song of satisfaction

We recently celebrated a birthday in the office. I brought in some Blueberry Lemon Squares, which happen to be one of my favorite things to make in the summer. Buttery shortbread, tart lemon and rich blueberries all sing together in delicious harmony! At the end of the day, there wasn't a crumb left. And I thought I heard an even greater chorus around me. Yes, the happy tummies of my co-workers were continuing to sing the Song of the Blueberry Lemon Squares! Joy, joy! Who knew a simple melange of butter, flour and sugar could transport one to such great heights?

Gentle reader, this is your lucky day. I am going to share this recipe with you so that you, too, can conduct a choir of buttery, sweet voices. You will spread joy, and you will come home with an empty dish.

Blueberry Lemon Squares
For the crust:
1 c butter, softened
1 c powdered sugar
1 tea. vanilla extract
2 c all-purpose flour
1/8 tea. salt

For the filling:
1/2 c sugar
3 Tbsp all-purpose flour
1 lemon (juice and zest)
1/8 tea. salt
3 eggs
2 c fresh (or frozen) unsweetend blueberries

Heat oven to 400 degrees.

To make the crust, coat 9-inch square baking dish with cooking spray. Use your mixer on low to beat together butter through vanilla until just fluffy. Add salt and flour and beat until mixture forms small crumbs. Press crumbs evenly over the bottom of the baking dish. Bake for 12-15 minutes or until lightly browned. Reduce oven to 350 degrees.

Meanwhile, make the filling. Use your mixer to whisk together sugar through salt and lemon zest. Add eggs and lemon juice, then whisk until smooth.

Spread blueberries in an even layer over crust. Pour the filling over the blueberries. Bake 30-40 minutes or until filling is puffed. Transfer to wire rack and cool completely. Cut into squares.

...do you hear the music yet?