Double Blueberry Lemon Breakfast Bars

Crust:
18 regular graham crackers( can use whole wheat)
3T olive oil
2T minced fresh ginger
2T brown sugar
Filling:
1/4 C whole wheat flour
1/4 tsp. baking powder
3 egg, room temp.
1/4 C packed brown sugar
2 tsp. grated lemon peel
3/4 c dried blueberries
1/4 c lemon juice
1/2 c fresh or frozen blueberries
1/2 C toasted sliced almonds
Heat oven to 350 degrees F. Spray 8" square baking pan with cooking spray. In a food processor , process graham crackers until they are finely ground. Add all remaining crust ingredients., pulse just until combined. Press crumbs into bottom of pan. Bake for 8 minutes or until set. Cool on a wire rack. Whisk flour and baking powder in a small bowl. Beat eggs, 1/4 C brown sugar and lemon peel in large bowl at medium speed 1 minute or until frothy. At low speed add flour, beat until just blended. Stir in dried blueberries and lemon juice. Pour filling over crust. Sprinkle with berries and nuts. Bake 25-30 minutes or until top is lightly brown and edges start to brown. Cool completely on wire rack.