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Meyer Lemon Bars with Vanilla Blueberry Sauce

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I love lemon bars.

I fell in love with them as a child when visiting my best friend’s grandmother’s house. She made THE BEST homemade lemon bars. But, here’s the thing. I don’t bake. Oh, I can whip up delicious cookie bars, brownies, and cakes but they come from a box so I often doctor them up with my twist. I thought I’d squeeze in one last summer dessert recipe before fall arrives by making Meyer Lemon Bars with Vanilla Blueberry Sauce. 

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I cheated and used Krusteaz Meyer Lemon Bars Supreme Mix which is incredibly simple to make and then added homemade, thick blueberry sauce on top with a sprinkle of powdered sugar. I scored a pint of blueberries at Leeker’s for 99 cents and the box of lemon bars mix was on sale for $1.49. That’s less than 41 cents a bar for this recipe!

Gently mix the blueberries so they don't mash up.
Gently mix the blueberries so they don’t mash up.

Pairing blueberries with lemon flavor is hands-down delicious thanks to the sweet and tangy combination but I wanted to add that vanilla essence that completes the flavor profile.

Lightly topped with powdered sugar these lemon bars are just plain gorgeous. Do you see that warm blueberry sauce running down the side on the bright white plate? They’re “good grief” good! This recipe yields one cup of sauce that can also be used on top of cheesecake, angel food cake, or buttermilk pancakes.

Extra blueberry sauce is an ideal compliment to buttermilk pancakes, muffins, or on top of your overnight oats.
Extra blueberry sauce is an ideal compliment to buttermilk pancakes, muffins, or on top of your overnight oats.

As we say goodbye to summer, tell me what your favorite summer dessert was this year using the comment section below. Help me brainstorm recipe ideas for next June!

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1 cup

Vanilla Blueberry Sauce

It doesn't get much better than warm blueberry sauce cascading down lemon bars as an end of summer sweet treat.

10 minPrep Time

10 minTotal Time

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Ingredients

  • 1 cup fresh blueberries
  • 1/4 c. water
  • 1/4 c. sugar
  • 1 T. lemon juice
  • 1 T. cornstarch
  • 1 T. cold water
  • 1 T. vanilla extract
  • pinch lemon zest

Instructions

  1. Combine the first 4 ingredients in a small saucepan and stir gently over medium heat. Do not allow it to boil.
  2. Meanwhile, stir together the cornstarch and cold water in a small ramekin.
  3. Add the cornstarch slurry to the blueberry mixture stirring slowly while it thickens.
  4. Stir for about 3 minutes.
  5. Remove from heat.
  6. Add vanilla and lemon zest.
  7. Serve warm.

Notes

I prefer a heavy vanilla flavor. If you don't, cut it to 1/4 tsp vanilla extract. If you don't like lemon, try orange juice instead. Some cooks strain the sauce through a sieve, but I like my sauce with softened berries. Stores best in an airtight container in the refrigerator.

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https://onedelightfullife.com/meyer-lemon-bars-with-vanilla-blueberry-sauce/

Nutrition

Calories

355 cal

Fat

4 g

Carbs

73 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Strawberry Lemon Cream Cheese Turnovers

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I have a major sweet tooth, which doesn’t work out too well when I live with someone who doesn’t eat desserts. Ah, the humanity! Like, who doesn’t eat desserts?

So, every now and again I actually try my hand at “baking.” I don’t consider myself a baker because sometimes things just don’t turn out right and sometimes my recipes are semi-homemade. But at least I try, right? You’re going to want to try this easy recipe for flaky, scrumptious Strawberry Lemon Cream Cheese Turnovers. They can be eaten for breakfast, as a dessert or, when like me, you’ve given in to a craving in the middle of the afternoon.

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6 servings

Strawberry Lemon Cream Cheese Turnovers

You can substitute any berry in place of strawberries.

15 minPrep Time

13 minCook Time

28 minTotal Time

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Ingredients

  • Strawberry Filling:
  • One quart sliced strawberries (mix with 2 tsp sugar and refrigerate for at least an hour)
  • 4 oz softened cream cheese
  • 1/3 cup powder sugar
  • 1 T vanilla
  • 2 tsp strawberry juice
  • Pastry:
  • 8 oz can Pillsbury Crescent Dough Sheet Original
  • Frosting:
  • 1/4 cup powder sugar
  • Juice of 1 lemon
  • (add low-fat milk to thin the frosting a bit, if you prefer it thinner)

Instructions

  1. Wash, de-stem, and slice the strawberries. Mix the strawberries in a medium bowl with the sugar.
  2. Cover and refrigerate for at least one hour.
  3. Heat the oven to 375 degrees.
  4. When the strawberries are ready, drain the berries from their juice. Reserve the juice in a separate container. Combine all filling ingredients and add 2 tsp strawberry juice to it. Mix well.
  5. Lay out crescent dough on an ungreased cookie sheet. Slice the dough sheet into six large squares. Stuff each square with a large mound of strawberry filling. Fold the dough square into a triangle shape around the stuffing. Use your fingers to pinch around two edges of the triangle. Dust with cinnamon (optional) and bake for 10-13 minutes or until golden brown.
  6. Serve warm with drizzled frosting. Garnish with lemon zest and sliced strawberries.
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https://onedelightfullife.com/strawberry-lemon-cream-cheese-turnovers/

Nutrition

Calories

124 cal

Carbs

26 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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