Yeah… I’m the type that likes to run something into the ground, then stumble onto a new adventure as if the first one never happened. So, having made peach crumb bars just a few days ago, of course I had to try the original recipe with blueberries. I was at least smart enough this time to cut the recipe in half and bake it in a smaller dish, which prevented things from getting too out of control. I really can’t decide whether I like the blueberries or the peaches better… they were both incredibly delicious. Perhaps I’ll just have to make each of them again, and get a more in-depth taste test. 🙂
Blueberry Crumb Bars
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
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.