Thursday, June 24, 2010

Blueberry Crumb Bars

I'm so behind on posting things.  Between having entirely too much to do lately and migraines that keep making an appearance (thank you low pressure fronts), posting has been the last thing on my mind.  But, thankfully today is a holiday, my headache is gone, the weather is encouraging me to stay inside this morning, and most of the people I know are out of town.  Hello, relaxation!

One more week until my grocery store re-opens and then I can buy cheap cereal again and I won't have to make breakfast foods!  Aren't you excited?  I scaled the recipe in half, but the original is included below.

Blueberry Crumb Bars (from mybakingaddiction ... also appeared on Smitten Kitchen)

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

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 (you can also freeze the butter and grate it like cheese and then hand mix it in ... I found this method a bit odd ... I think I'm too used to snacking on cheese as I grate!) 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.

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