Blueberry Crumb Bars

Makes 36 small cookies

Recipe from Smitten Kitchen & All Recipes

Husband-Tested in Alice’s Kitchen

I made these absolutely yummy bars with the last of the season’s blueberries from our bushes.  We usually use our blueberries and other local blueberries we buy to freeze for our morning oatmeal and smoothies throughout the year.  But, it seemed a shame not to use the last four cups for something decadent.  We took these to a band gig we had at a winery along with a picnic basket of food to share.  These were a big hit and very easy to make.

1 cup sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup cold unsalted butter (2 sticks)

1 large egg

¼ teaspoon salt

Zest and juice of one lemon

4 cups fresh blueberries

½ cup sugar

4 teaspoons cornstarch

Preheat oven to 375F.  Grease a 9” X 13” baking pan.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, and the baking powder.  Mix in the salt and lemon zest.  Using a fork or pastry cutter, blend in butter and egg. (I actually did this part in the food processor.) The dough will be crumbly.  Press half of the dough into the prepared pan.

In another bowl, stir together ½ cup sugar, the cornstarch and lemon juice.  Gently mix in the blueberries.  Pour the blueberry mixture evenly over the crust.  Crumble the remaining dough over the berry layer.

Bake in the preheated oven for 45 minutes or so until the top is slightly brown.  Cool completely before cutting into squares.  Store in the refrigerator.

NOTE:  The recipe author made the great suggestion of using other berries such as cherries or cranberries.  (If using cranberries, use orange juice instead of lemon.)