Corrie once again needed another work treat which usually works out fabulously – the perfect opportunity to try something new and then give it away before it causes significant problems. 🙂 This one was a little rushed, so I finally got around to taking a picture that evening after someone had just piled them onto a paper plate to take in ha! I love these kind of bars – shortbread, fruit, and crumb topping…delicious!
Blueberry Crumb Bars
- 3 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup + 1/4 cup white sugar, divided
- 1 tsp. baking powder
- 2 sticks of cold butter
- 1 egg, beaten
- 1 tsp. of vanilla extract
- 1/4 tsp. salt
- Zest and juice of one lemon
- 4 cups fresh blueberries
- 4 tsp. cornstarch
Preheat the oven to 375 degrees. Coat a 9 x 13 glass baking pan with cooking spray.
In a medium bowl, whisk together flour, brown sugar, 1/2 cup white sugar, baking powder, salt and lemon zest. Use a fork or pastry cutter to cut in butter until mixture is in pea sized pieces. Add the egg and vanilla, and mix to combine. Dough should be crumbly but will stick together when squeezed. Pat half of the dough into the pan.
In another small bowl, mix 1/4 cup white sugar, cornstarch and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan.
Crumble remainder of dough evenly over the blueberry layer.
Bake in the oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares.
Recipe found at: For the Love of Cooking