So many times when I cook, my inspiration comes from what I see on my kitchen counter tops or in my pantry or refrigerator. And, this is especially true with quickly perishable products. So, when I spied a lot of lemons on my counter in the fruit bowl and in the refrigerator a new container of organic blueberries, I knew I had to use them soon or lose them. And, if you know me, you KNOW that I am committed to zero waste in cooking and with food! Where did I learn that? Growing up in the Appalachian mountains with a mom that could stretch a dollar further than I can fifty! I’m thinking you’re gonna love these blueberry lemon cheese cake bars because they’ve got some health value in them, plus they’re perfect for breakfast, lunch or dinner!
I’m so grateful to my Mom for being frugal and conserving. That’s a far cry from being stingy or selfish. She just didn’t waste. There wasn’t money to buy a lot and what she bought and/or grew in our garden was purposed for only the best recipes, canning, freezing and more. Saving and being resourceful not only happened with food, but also with most everything in life. Glass jars, like jelly and jam jars, were used for cups and glasses. We recycled aluminum foil. Wrappings from Christmas were carefully smoothed out, folded, stacked and saved for the next year as were bows and boxes.
My Mom is with me 150% every time I am in my kitchen and many times as I’m doing things throughout the house or just in general life. I’ll hear her voice say something like, “Do you really need that?”, “Whatever you do in life, even if you’re a ditch digger, be the BEST.” or “If you can’t go first class, don’t go.” And, most of the time, just these words do modify and alter whatever I’m doing. These are good pieces of advice for living. While we didn’t have much in terms of materialistic things, Mom had a class and style about her that could rival Jackie O!
PS: One more thing about this recipe, it’s GF! Yep, I used rice flour. If you don’t wanna do that, use regular all-purpose flour, same amount!