July 9, 2010

Blueberry Crumb Bars

I saw this recipe on My Baking Addiction...which is one of my FAVORITE food blogs!  I love it!  I had a million blueberries lying around and needed to use them up quick!  This is now one of my new favorites!  You really can't stop eating them!  It was the perfect dessert for the 4th of July...sorry...a little late in posting this:)  You will have to go to THIS link to see better pictures...I had to use my point and shoot camera this time around since my other camera was not working for me (had to get a new expensive battery)...So!  Try these out, you will LOVE them!

I made a few changes to the recipe since I had NO vanilla and NO lemon...so the possibilities are endless with this recipe!  Since I had to improvise, I used 3/4 tsp. almond extract and just left out the lemon zest.  It was so good!


Blueberry Crumb Bars

Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
zest of two lemons
4 cups fresh or frozen blueberries
1/2 cup white sugar
3 teaspoons cornstarch
Method
1.Preheat the oven to 375 degrees F (190 degrees C). Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray.
2.In a medium bowl, stir together 1 cup sugar, 3 cups flour, salt, lemon zest and baking powder.
3. In a small bowl, whisk the egg and vanilla together until combined.
4. Use pastry cutter or your food processor (see not below for alternative method) to blend the flour mixture with the butter and egg/vanilla mixture. Dough will be crumbly. Pat half of dough into the prepared pan.
5. In another bowl, stir together 1/2 sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
6. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Note: If you do not have a pastry cutter or a food processor, simply freeze your butter and use a box grated to grate the butter into the flour mixture. Use two forks or your fingers to fully incorporate.

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