BLUEBERRY LEMON BARS RECIPES

Steps:

• Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
• Combine flour, baking powder and salt in bowl; set aside.
• Place 1 1/2 cups blueberries into another bowl. Add 1 tablespoon flour mixture; toss lightly. Set aside.
• Combine 2 cups sugar and 1 cup butter in another bowl; beat at medium speed until well mixed. Add 4 eggs, 2 teaspoons vanilla and 1 teaspoon lemon zest; beat at high speed until well mixed. Add remaining flour mixture alternately with milk, beating at low speed after each addition. Gently fold in coated blueberries.
• Spread batter evenly into prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling racks. Cool completely.
• Cut each cake in half horizontally making 2 layers each; set aside.
• Place whole egg and yolk into bowl; beat with fork. Set aside.
• Combine 1/3 cup sugar, 1/4 cup lemon juice and 1 teaspoon lemon zest in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is slightly thickened and bubbly. Remove from heat.
• Whisk small amount of lemon mixture into beaten eggs. Repeat until half of lemon mixture is combined with yolks. Add egg mixture into saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture reaches 165°F and is thickened. Remove from heat. Add butter pieces; whisk until butter is melted. Refrigerate.
• Combine cream cheese, 1/3 cup sugar and 1 teaspoon vanilla in bowl. Beat at medium speed until creamy. Add whipping cream, beating until stiff peaks form. Gently fold in chopped blueberries. Reserve 1 cup frosting by placing into resealable plastic food bag. Cut off small corner of bag.
• Place 1 cake layer, cut-side up onto cake plate. Pipe around edge using 1/2 reserved frosting. Spread half of lemon curd over cake, staying within piped border. Place second cake layer on top, cut-side down. Top with 1 cup frosting. Repeat layering with remaining reserved frosting, curd and cake layers. Frost cake with remaining frosting.
• Garnish cake with lemon slices and additional blueberries. Store finished cake or any leftovers in refrigerator. 

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.