Layers of lemon-kissed white chocolate batter are sandwiched with blueberry preserves! Topped with slivered almonds for a bit of crunch and complementary almond goodness, these Lemon Blueberry Bars are the burst of spring and sunshine we all need right now!
In a small saucepan, melt butter over medium heat.
Remove from heat and sprinkle 1 cup of white chocolate chips over melted butter in the saucepan. Do not stir! Set aside.
Meanwhile, in a small mixing bowl, beat eggs and granulated sugar until thoroughly combined.
Beat in lemon extract and 2 tsp. fresh lemon zest.
Add the melted butter and white chocolate chip mixture to the mixing bowl, beating until smooth.
In a small bowl, combine flour and salt.
Add to the mixing bowl, beating until just combined. Do not overmix!
Line a 9-inch square baking pan with foil, allowing the excess to hang over the edges of the pan. Coat with non-stick spray.
Spread half of the batter evenly into the bottom of the pan.
Bake at 325 degrees for 15-20 minutes or until edges are very lightly browned.
Meanwhile in a small bowl, stir together blueberry preserves, remaining 1 tsp. lemon zest, and dried blueberries.
Remove baking pan from oven, and spread evenly with the blueberry preserves mixture, leaving 1/2-inch border around the edges of the crust.
Stir remaining white chocolate chips into remaining batter and drop by teaspoonfuls over the jam. It doesn't have to perfectly cover the layer of preserves. Just drop scoops of the batter as evenly as you can.
Sprinkle with almonds.
Bake an additional 25-30 minutes, or until edges are golden brown, center appears set, and a toothpick inserted near the center comes out clean.
Cool completely on a wire rack.
Run a knife around any exposed edges to loosen. Using the foil overhang, lift bars out from the pan.
Cut into bars.
Store at room temperature for up to a week. Bars freeze terrifically if well-wrapped!