Lemon Blueberry Goodness - Works For Me Wednesday

Gooooooooooood morning!

Or at least it is when you've got these guys around to feed your crew.

Breakfast time is a struggle at our house.  Really, almost everything about the morning can cause a struggle at our house.  There's a reason for that; I'll admit it - I'm not a morning person - neither is Bug.  Must be a girl thing, the guys are always ready to face the day...and they want breakfast shortly after (or directly as) their feet hit the floor.  For us, the best thing is to plan and prepare ahead of time.

In my constant search for prepare-ahead breakfast foods - I found these at Smitten Kitchen.  They are SUPER. YUM.  The lemon flavor is so fun and bright.  It really shines through.  And the blueberries - well - WOW!  They're way easy to make, and they come out looking really fancy.Throw them together at night (like TOnight)...have a few after the kids are in bed...AND go to sleep knowing breakfast is already taken care of. Total. Win. (!)

Grab all of this

Lemon Bar & Crumb Top

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt
Zest of 1 large lemon

1 Tbsp lemon juice (FRESH!)

Blueberry Layer

3 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch

1 Tbsp lemon juice (FRESH!)

Oven = 375 degrees

Go ahead and butter a 9x13 pan so it's ready when you need it.

Put the dough blade in your food processor and mix all the Lemon Bar & Crumb Top ingredients.  I like to layer the butter in there.  (You can do this by hand, in a bowl, with a fork if you don't have a food processor).

Pulse it until it's nice and crumbly.  You'll probably have to stop a couple of times and run a rubber spatula around the edges of the bowl.

Reserve 1 1/2 cups of this mixture for the top.  Gently press the rest into the bottom of your buttered pan.

Check blueberries for stems.  Rinse them and pat dry.  In medium bowl mix blueberries, white sugar, cornstarch and lemon juice.  Stir.

Spread evenly over lemon bar mixture in pan.

Sprinkle the 1 1/2 cups reserved lemon bar mixture over the blueberries.

Bake for about 45 minutes, or until the crumbly top starts to get all browned and irresistible looking.

Let them cool.  If you can restrain yourself, that is.  They'll be smelling pretty good by now.

Once they're cooled they can be cut into squares and served, or refrigerated until morning (they'll be okay for a few days...if you don't eat them all first).

Here's the printable!

Making breakfast ahead of time Works For Me!

See what's working for everyone else...

Also linking up at Mingle Monday