Tuesday, July 17, 2012

Blueberry Crumb bars

Blueberry Crumb Bars
Crust & Crumbs
2/3 cup sugar
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
3/4 cup unsalted butter, cold, cubed
1 large egg
Juice of 1 lemon
1/4 cup sugar
4 tsp cornstarch
4 cups fresh blueberries
Preheat oven to 375°F and spray a 13 x 9-inch baking dish with nonstick spray.
Whisk together sugar, flour, baking powder, salt, and lemon zest in a medium bowl. Cut in butter and egg with a pastry cutter until dough is moist and crumbly. Press half of the dough evenly into bottom of prepared baking dish.
To prepare filling, stir together lemon juice, sugar, and cornstarch in a medium bowl; add blueberries and toss gently to coat. Spoon blueberry mixture evenly over crust, then crumble remaining dough over the berry layer. Bake for about 35 minutes, or until the top is golden. Cool bars completely in pan on a wire rack, then chill dish in the freezer for 10 minutes to make cutting easier. Cut into squares with a sharp knife. Store bars in an airtight container in the refrigerator up to 3 days.

Recipe found HERE

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