I will be honest, I don’t even like blueberries. I try to like blueberries, I mean the look good and they are certainly good for you, but I just can’t do it. However, Nate loves blueberries, therefore my In-laws brought us a huge box of freshly picked blueberries last Saturday. Nate made a blueberry pie some of them, but we still had quite a bit left-over. I decided to look for something for Nate to take to work, and remembered that Deb over at Smitten Kitchen had recently posted these Blueberry Crumb Bars.
Nate loved these bars, I loved looking at them. They were a huge hit at his work and he is already requesting a second batch.
Blueberry Crumb Bars
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold butter (2 sticks or 8 ounces)
- 1 egg
- 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 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, 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.