Of all the recipes that I wanted to try out this summer (I have a word document with 27 pages of links to recipes on it...) I wanted to make sure I picked one that my momma would love, and I thought this recipe for Blueberry Crumb Bars, adapted from Smitten Kitchen, would be perfect. Simple and easy to make even a beginner could do it! If blueberries aren't in season, use frozen like I did...my frozen ones were wild blueberries which are somewhat smaller but have a more intense and sweet flavor that momma and I love: try them out! You'll fall in love..
BLUEBERRY CRUMB BARS:
For crumb layer:
1 cup granulated sugar
1 teaspoon baking powder
3 cups all purpose flour
2 sticks butter (unsalted)
1/4 teaspoon salt
Zest of one lemon
For Blueberry Layer:
4 cups fresh or frozen blueberries
1/2 cup granulated sugar
4 teaspoons cornstarch
Juice of one lemon
1. Preheat the oven to 375 degrees F. Grease and flour 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 (However I always use my hands, they're really the best tool). 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.
*If you have a convection oven, 33 minutes does the trick!
**Store in the fridge, makes them much easier to cut