Thursday, July 11, 2013

Blueberry Crumb Bars

The last time I saw my mom, she gave me a huuuuge container of blueberries from Costco.  Since it's only the two of us at home, it's hard to eat so many berries before they get spoiled.  These blueberry crumb bars were perfect dessert to bring to a girls' night potluck dinner with some coworkers.  They are full of fresh blueberry flavor with a sweetness that's not cloying.  The added lemon brings a bright flavor and counterpoint to the blueberries.  I just love blueberry and lemon together!  The crumbly buttery crust works as a topping too, making these super easy to throw together.  Plus, they are perfect at room temperature, but are also delicious served cold.  I had just a few leftover, enough to make for a quick breakfast with my coffee the next morning.

Blueberry Crumb Bars
From (one of our favorite food blogs!) and adapted from
.  Yield: Cut into 18 rectangles
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

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.

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.

Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

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