Sunday, January 22, 2012

Blueberry Crumb Bars

What is it with boys and blueberries? It seems that every time I read a blog post about a blueberry dessert -- be it pie, muffins, or the aptly named "boy bait" -- there is some mention about how much it is appreciated by whichever lucky male(s) happen to have tried it. I know, growing up, my father always requested blueberry pie on his birthday. And now, I am struck by how easily the "boy" in my life passes on anything chocolate, and yet devours every last crumb of a blueberry-filled pastry.
Needless to say, these blueberry crumb bars were a big hit in my house. There was even a little resistance when I packed up a few bars as a thank-you to a friend who graciously MacGuyver-ed my car after a nasty run-in with a pothole earlier this week. I did not alter the recipe at all, and think it's perfect as is. Hope you like it as much as we did.

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 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. 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 45-60 minutes, or until top is slightly brown. Cool completely before cutting into squares.

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