As my family and my parents were sitting around the table a few weeks ago, we were discussing the peach cobbler I made recently. (I plan on posting that recipe soon too.) Everyone was naming their favorite fruit flavors for a cobbler, and someone mentioned blueberries… Yum, blueberry cobbler sounded so good!
Lucky for me, (and my family) blueberries are finally starting to go on sale. I sent hubby to the store to grab a few pints of blueberries so I could make a special dessert for our Memorial Day get together.
I went online and the first recipe I came across this recipe for Blueberry Lemon Bars at Smitten Kitchen. (It appears everyone else found the same recipe, lol. I guess you’re not officially a food blogger unless you’ve made this recipe too!)
Look good don’t they? I managed to put these 3 bars away so I could get a decent picture when I had a chance. (They never even made it back to the kitchen once I was done!)
I have made 3 recipes now where the crumb topping didn’t come out as I expected, I think I am over working the butter flour and sugar with my pastry cutter. To fix it, I ended up using another 1/2 stick of butter. Half way through the cooking time, I sliced the butter very thin and just laid it on top of the crumb topping.
Blueberry Lemon Crumb Bars
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup butter (2 sticks)
- 1 egg
- 1/4 teaspoon salt
- Zest and juice of one lemon
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 3 teaspoons cornstarch
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder.
- Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly.
- Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar, lemon juice and cornstarch. Gently mix in the blueberries.
- Sprinkle the blueberry mixture evenly over the crust.
- Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown.
- I served mine slightly warm with a couple of scoops of Bluebell Homemade Vanilla ice cream.