Friday, July 30, 2010

Blueberry Crumb Bars

In honor of summer and blueberry picking, we're continuing the trend of blueberry-related posts here at Dinner from Last Night. I'm going to start counting how many times I use the word "blueberry". Blueberry blueberry blueberry. That's 6, for those counting along.

John and I can't decide whether the Blueberry Ice Cream from Tuesday or the Blueberry Crumb Bars I'm posting today are better. It's really an amazingly delicious toss up. My stepmom Candy called these magical when I brought some on my visit to the homestead last week. So, maybe they win. Either way, they're both awesome.

Blueberry Crumb Bars
Source: Smitten Kitchen, originally from

1 and 1/2 cup white sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold unsalted butter
1 egg
1/4 tsp salt
Zest and juice from 1 lemon
4 cups fresh blueberries
4 tsp cornstarch

Preheat oven to 375. Grease a 9x13 baking dish.

In a medium bowl stir together 1 cup sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in butter and egg. Press half of the dough into the prepared pan.

In another bowl, stir together 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blueberries. Spread blueberries over the crust. Sprinkle the remaining dough over the blueberry layer.

Bake for 45 minutes or until top crust is golden brown. Cool completely before cutting into squares.


P.S. John unearthed his old super-nice flash, so if you've noticed significantly better lighting in the recent posts, no you are not going crazy. Be prepared for improved pictures!

P.S.S. I used the word "blueberry" 14 times. Sweet.

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