A little tang and a little sweet make this bar the perfect treat. Its buttery crust paired with the yummy lemon filling and topped with powdered sugar makes this a crowd favorite.
I originally developed this recipe for a Twin Cities Star-Tribune article on ideas for using fresh and local blueberries at the height of the berry season. It quickly became a bakery favorite, and you can use either fresh or frozen fruit, depending on what's in season.
Pumpkin bars were a favorite at the bakery, and this recipe has been a popular request. This version is slightly lighter than the ones we made at the bakery, which mostly means it’s hard to stop at one. Very easy and quick to make. If you want, leave out the chocolate chips and spread the top with vanilla frosting instead.
