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Sunday, August 3, 2008

Blueberry Crumble Bars: Easy Summer Treat

I can't keep away from The Smitten Kitchen. It is kind of like my refrigerator at night. There is always something calling to me to be cooked or to be eaten. I try to turn away but the pull is too strong.

And so it was with the sight of these gorgeous-looking Blueberry Crumb Bars. If you have the blueberries, you most likely have the rest of the ingredients. These are so easy to pull together (don't forget they need to chill before cutting) and these are perfect for a take-along snack.

Blueberry Crumb Bars (adapted from Smitten Kitchen)

2 cups unbleached all purpose flour
1 cup whole wheat flour
1 cup white sugar (or half brown/half white)
1 teaspoon baking powder
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of 1/2 lime/1/2 an orange (or 1 whole lemon instead)
4 cups fresh blueberries
1/2 cup dark brown sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In medium bowl or kitchen aid mixer, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Incorporate butter with pastry blender or mixer, then egg., until it is crumbly but will stick together when patted done. Press half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and orange/lime juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. This may take up to an hour. Cool completely before cutting into squares.

If you need these to cool in a hurry, allow to cool on rack for 20-30 minutes and place in freezer for 30 minutes. These are much easier to cut when cool

Makes 24-36 rectangles depending upon how small you want them.

1 comment:

Anonymous said...

Oh I wish I'd had this recipe when we were in Maine and there were gazillions of wild blueberries all around us! Looks delish . . .