Make the Syrup

1. In a medium sauce pan, add the water, sugar and half the blackberries. Muddle the blackberries with a muddler or the back of a wooden spoon to release the juice. Bring mixture to a boil, then reduce to a simmer and allow the mixture to thicken, about 5-10 minutes. Pour through a strainer into a cup with a pour spout and set aside.

Make the crust

1. Preheat oven to 350.
2. Combine flour, sugar, and salt in a medium bowl.
3. Use a pastry cutter to cut the cubed butter into the flour mixture until it’s fully blended and a crumbly dough has formed.
4. Press into the bottom of a greased 9×13 pan and bake in the oven for about 20 minutes, or until golden.

Make the filling

1. Combine the sugar and the flour.
2. Whisk in the eggs, lemon juice, and lemon zest until mixture is well combined.
3. Pour over the crust in the pan.
4. Gently swirl in the blackberry syrup and top with fresh blackberries. (I spaced mine out to be about 1 per bar.)
5. Bake for about 20 minutes, or until mixture has set.
6. Cool in the fridge for about 2 hours then slice and enjoy!
7. (Dust with powdered sugar, if you like, for that “lemon bar look.”)