I have 48 hens, mostly Ameraucana, Black Sex-linked, Buff Orpingtons and one lone Barred Rock. The Black Sex-linked hens are the newest addition to the flock. I’m learning more about them, and I doubt I will raise that breed again. Those birds are noisy, bossy and aggressive. They are always raising a raucous, talking back and picking on others – pecking on others, that is. I get angry when I see one of them grab a beak-full of feathers from another hen.

While working in the vineyard last Friday, I saw two Black Sex-linked hens attacking green grapes on the vines. They’d knock them to the ground, peck at them a few times, and not even finish those before they’re attacking the next cluster. That was the last straw. Unfortunately, the bad behavior of a few will directly impact the entire flock. Until harvest (about 2.5 months), the girls will be in their fenced yard. I’ll be selling cage-free eggs instead of pasture-raised.

The last two years, I’ve fenced my blueberries to keep the chickens away. It’s a good thing. I love getting lots of berries. Saturday, I picked 8 pounds and there’s still more ripening. I’ll freeze a few gallon bags, but we will eat plenty now. Besides desserts, I use them in salads, smoothies and they are great with fat-free Greek yogurt for breakfast.

Blueberry Lemon Bars
Crust and topping:
2 sticks unsalted butter, melted
1/2 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
1 lemon, zested, divided
2 c. flour

Filling:
8 oz. cream cheese, softened
2 eggs
1 c. sugar
3/4 c. Greek yogurt
2 tsp. fresh lemon juice
1 pinch salt
1/2 c. flour
3 c. fresh blueberries

Make the crust and topping by stirring the butter, sugar, vanilla extract, salt and 1/2 of the lemon zest together. Add the flour and continue to stir until well combined. Reserve a heaping 1/2 c. in the fridge to use later as a topping.

Press the remaining crumbles into the bottom of a 9×9 foil-lined baking pan. Bake in a 350-degree oven for about 18 minutes.

To make the filling, beat the cream cheese until smooth. Add one egg at a time. Then add sugar, yogurt, remaining lemon zest, lemon juice and salt.

Continue to mix on a slower speed until well combined. Add flour and mix until that is combined. Gently foiled in the blueberries with a spatula.

Pour the filling into the baking pan and spread evenly over the crust. Remove the crumble topping that was reserved in the fridge. Break it up with your fingers or a fork and sprinkle it over the filling. Bake for 55 minutes or until a toothpick inserted in the middle comes out fairly clean.

Cool at room temperature. When completely cool, refrigerate for an hour. When ready to cut, lift the dessert out of the pan using the foil lining. Cut into squares and serve.