So good you will want them for breakfast as well as for dessert. Easy to make and store. In fact, make a double batch and freeze them.
1 teaspoon baking powder
3 cups whole grain spelt flour
¼ teaspoon sea salt
2 sticks unsalted butter
1 egg
Zest and juice of one lemon
4 cups fresh blueberries
½ cup cane sugar
4 teaspoons tapioca flour
Preheat oven to 375 degrees.
Use the butter wrappers to grease a 9x13 inch pan.
In a medium size bowl combine the sugar, baking powder, flour, sea salt and lemon zest.
Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of the dough into the bottom of the pan.
In another bowl combine the lemon juice, blueberries, ½ cup sugar and tapioca flour. Sprinkle this mixture over the crust.
Crumble the remaining dough over the berry layer.
Bake in the preheated oven for about 45 minutes or until the top is slightly brown. Cool completely before cutting into squares.
Hint: the bars cut most easily if they are chilled first. Store in the fridge.