See also…Blueberry Crumb Cake, as you never know what you’ll be in the mood for! This is borrowed from Smitten Kitchen, so you know it’s awesome without my having to tell you that it’s a bit like eating blueberry shortbread. And they freeze beautifully – enjoy!
Blueberry Crumb Bars
1 c. sugar AND 1 t. baking powder AND 3 c. flour
1/4 t. salt AND zest from 1 lemon
1 c. cold butter AND 1 egg
1/2 c. sugar AND 4 t. cornstarch AND the juice from 1 lemon AND 4 c. fresh blueberries
Preheat the oven to 375 and butter a 9 x 13 cake pan. In a medium bowl, whisk together the sugar, baking powder and flour, then stir in the salt and lemon zest. Use a pastry cutter to work in the cold butter until the mix is crumbly and then work in the egg – the dough will not completely come together. Pat half of the dough into your prepared pan.
In a separate medium bowl, use a spatula to stir together the sugar, cornstarch and lemon juice, and then carefully stir in the blueberries. Sprinkle the blueberry mix evenly over the crust and then crumble the remaining dough evenly over the blueberries.
Bake for 45 to 60 minutes, depending on how brown you’d like the top, and then allow the pan to cool completely before cutting into squares.
- Category: Cakes, 9x13, Blueberry