Blueberry Crumb Bars.



These turned out really great. Not too sweet, just a little tartness left in the blueberries, and the crumb was just right, not too crumbly. The blueberries turn into a wonderful jam layer between two buttery layers.

I found the recipe on Smitten Kitchen, of course, my go to source for “What can I do with this ingredient I bought?” These were a good choice. I scaled down the recipe below.

Blueberry Crumb Bars
Adapted from Smitten Kitchen

1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/8 teaspoon salt

Zest and juice of one lemon
2 cups fresh blueberries
1/4  to 1/3 cup white sugar (taste your berries to decide how much to use here)
2 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 8×8 inch pan.

2. In a medium bowl, stir together 1/2 cup sugar, 1 1/2 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. Sprinkle top with a little more sugar for a little extra crunch if desired.

4. Bake in preheated oven for 35-45 minutes, or until top is slightly brown. Cool completely before cutting into squares.


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