2 C. rinsed Oregon blueberries

2¼ C. all-purpose flour

½ C. powdered sugar

1 C. (½ lb.) butter

4 large eggs

1 tsp. grated lemon peel

1/3 C. lemon juice

1 C. granulated sugar

½ tsp. baking powder

 

Mix flour and ½ C. powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9×13-inch pan. Bake in a 350° oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in Oregon blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with tsp. powdered sugar and let cool at least 15 minutes. Serve warm or cool.