Blueberry Lemon Pectin Bars

1Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

2In a medium saucepan, combine the organic blueberries (2 cups), organic cane sugar (1 cup), pectin (1 tablespoon), lemon zest, and lemon juice. Stir well to combine.

3Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Once boiling, reduce the heat to low and let it simmer for about 10 minutes until the mixture thickens. Remove from heat and let it cool slightly.

4In a large mixing bowl, combine the all-purpose flour (1 cup), brown sugar (¼ cup), baking powder (½ teaspoon), and salt (¼ teaspoon). Stir to mix the dry ingredients evenly.

5Add the melted butter and vanilla extract (½ teaspoon) to the dry ingredients and mix until a crumbly dough forms.

6Press half of the dough mixture evenly into the prepared baking pan to form the base layer.

7Pour the slightly cooled blueberry lemon mixture over the base layer, spreading it evenly.

8Crumble the remaining dough over the top of the blueberry lemon layer, pressing gently to adhere.

9Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.

10Remove from the oven and let the bars cool completely in the pan on a wire rack.

11Once cooled, use the parchment overhang to lift the bars out of the pan. Cut into squares and serve.