I bought a huge carton of blueberries at the beginning of this week, and by Friday I was beginning to worry they’d go bad if I didn’t finish them soon. It was time to put them into something. I’d never made anything except blueberry muffins, so I ventured to the internet to find a recipe for blueberry… something.
Smitten Kitchen had the recipe I wanted – blueberry crumb bars. They were very, very easy to make and don’t even require your butter to be room temperature, so they can be made on the fly. (Now that the school semester has started, I *definitely* don’t have time to be baking anything, but I always do anyway.) I was worried my dough was too floury and would just end up tasting like floured blueberries, but once it was baked it looked great and is so tasty.
Blueberry Crumb Bars
from Smitten Kitchen
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.