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)
1/4 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.
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