Description
If blueberries aren’t available, I think that raspberries or blackberries would work as well. According to Deb, sour cherries or cranberries make a good substitute also. The only thing I missed with these bars was a little vanilla ice cream or some whipped cream — don’t make the same mistake.
Scale
Ingredients
- 1–1/2 cups sugar
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- zest of one lemon
- 1 large egg
- 8 ounces cold, unsalted butter, cut into quarters
- 4 teaspoons cornstarch
- 1 pint blueberries (could also use frozen — just defrost and drain)
Instructions
- Preheat the oven to 375F and butter a 13-x-9-inch pan.
- In a large bowl, mix 1 cup of the sugar with the flour and baking powder. Add the salt and the lemon zest.
- Then add the egg and butter to form a crumbly dough. It was very hard to mix with my spoon (Deb recommended a fork — who knows why I didn’t listen), made more difficult because I didn’t have a ton of room to groove in my bowl. The butter is a little easier to manage if softened slightly, though the dough becomes a little sticker this way.
- Press half of the dough into an even layer in the pans.
- In a separate bowl, mix the remaining 1/2 cup of sugar, cornstarch and the juice of one lemon.
- Fold the blueberries into the cornstarch mix.
- Spread the cornstarch-covered blueberries in an even layer in the pan.
- Crumble the remaining dough over the top of the blueberries.
- Bake them for 45 minutes, until the top has browned. Let the crumble cool completely before cutting it into pieces.