1 cup butter, softened
¾ cup powdered sugar
1 teaspoon vanilla
2 cups flour
4 eggs
1 ½ cups sugar
1/3 cup fresh lemon juice
¼ cup flour
1 Tbls. grated lemon peel
1 teaspoon baking powder
2 cups fresh blueberries
powdered sugar

In large bow, beat butter on medium speed until smooth and creamy (about 1 minute). Beat in powdered sugar and vanilla. Blend in 2 cups flour until a soft, crumbly dough forms. Press mixture evenly onto bottom of a lightly greased 9x13 inch pan. Bake in a preheated 350 degree oven until light golden brown (18-20 minutes). In small bowl, combine eggs, sugar, lemon juice, ¼ cup flour, lemon peel and baking powder, beat until well blended (about 2 minutes). Sprinkle berries over warm crust. Pour filling over berries evenly arranging berries with a spoon. Bake until filling is lightly browned and set (30-35 minutes). Cool completely. Cover and refrigerate 4 hours or overnight.
To serve: sprinkle

Wilma Hart (recipe taken from Byerly Bag) 4th of July 2004