Wednesday, May 9, 2012

A Special Mother’s Day Blueberry Crumble Bars

   Blueberry Crumble Bars
Yields 26 – 36 Squares

1 ½ cups granulated sugar - divided
1 teaspoon baking powder
3 cups all-purpose flour
¼ teaspoon salt
2 sticks unsalted butter, cold
1 egg
1 tablespoon cornstarch
Zest and juice of one lemon
4 cups fresh blueberries

Preheat the oven to 375 degrees
Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, flour, baking powder and salt.
Use a fork or pastry cutter to blend the butter and egg into the flour mixture, the dough will be become crumbly.
Using your hands, press half of the crumbles into the bottom of the oiled pan to form a crust.
In another bowl, whisk together the remaining ½ cup sugar, cornstarch, lemon juice and zest then gently mix in the blueberries.
Pour the blueberry mixture evenly over the crust.
Sprinkle the remaining crumbles over the berries.
Bake in preheated oven for 45 minutes, or until top is slightly brown.
Cool completely before cutting into squares.

No comments:

Post a Comment