Tuesday, August 30, 2011

Blueberry Crumb Bars

Summer feels like it's finally winding down.  At least, the temperature hasn't gone above 95 in a while, so autumn must be just around the corner.  (Right?  Right?!)  But before I could say good-bye to the summer produce, I needed to make at least one more blueberry recipe.  This time, just your typical crumb bar.  Although, typical is not at all the right word, because these bars are so perfect!  Not overly sweet, slightly tangy from the lemon juice, and a perfect crumble crust.  Are there still freshly-picked blueberries at your grocery store or farmer's market?  Pick up a carton and make a batch of these today!

Blueberry Crumb Bars
(adapted from Smitten Kitchen)
Printable Recipe
Makes 12 to 16 bars

1/2 cup sugar
1/2 teaspoon baking powder
1 1/2 cups flour
1/2 cup cold butter
1 egg
1/8 teaspoon salt
Juice of one lemon
2 cups fresh blueberries
1/4 cup sugar
2 teaspoons cornstarch

1) In a medium bowl, stir together 1/2 cup sugar, flour, baking powder, and salt. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into a greased 8x8 pan.
2) In another bowl, stir together the 1/4 cup 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.
3) Bake at 375 degrees for 35-45 minutes, or until top is slightly brown. Cool completely before cutting into squares.  Enjoy!

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