I’ve still been having good luck getting delicious, local blueberries. But, I know the days are numbered. So with anything else in season right now, I’m trying to make the most of it while I can. We’ve been so busy out on the water, or at the beach this past few weeks I feel like I’ve barely had any time in the kitchen. Which is a blessing and a curse in my book…
One thing I did have time to whip together last week were these delicious blueberry crumb bars. I’ve made them a few times now, and we always love them. They’re a breeze to bring together, and if stored in the refrigerator, are a perfect quick sweet to pair with a glass of milk all throughout the week (if they last that long!). The shortbread crusty is nice and sturdy; there’s nothing worse than a bar that buckles under that first bite, am I right? And the filling is just perfect – sweet with a hint of brightness from the addition of lemon zest.
And I know I sound like a broken record when I say this – but I can’t wait to try them with other fruits. Blackberries, raspberries, or maybe a mixed berry combo? Will have to make another batch before berry season is over. Maybe take them out to the sandbar with us to share…because sadly, I know our days “knee deep in the water somewhere” are numbered for this season too!
Blueberry Crumb Bars
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
Preheat the oven to 375 degrees. 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, cornstarch and lemon juice. 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. Cool completely before cutting into squares. Store in an airtight container for up to 5 days in the refrigerator.