Wednesday, April 3, 2013

The perfect blend of tart and sweet!

 Oh my goodness...
can you say YUMMY for your tummy!
Yep, that's what these Blueberry Lemon Crumb Bars are! 

I have a freezer full of berries and so I'm always thrilled to find recipes that are delicious to put them to use!

These are the perfect blend of sweet and tart
and have a slightly crunchy crumb crust.
If you ever need something delicious to take to a brunch or breakfast party these are a really fun alternative to muffins! 
 I had ten 12-year olds over to my house for breakfast a month ago and these were the biggest HIT!
I also made these for our yearly Easter Brunch party
and once again they were a hit as well! 

Blueberry Lemon Crumb Bars

1 cup white granulated sugar
1 teaspoon baking powder
3 cups unbleached flour
1 cup butter
1 egg
2 teaspoons vanilla
1/2 teaspoon salt
Zest of two lemons
4 cups fresh or frozen blueberries (I use frozen)
1/2 cup white sugar
1/4 cup cornstarch

Preheat the oven to 375 degrees F 
Spray 9x13 GLASS baking dish with nonstick cooking spray.  
(NOTE: You can use a metal baking pan, but, the bars won’t have a crunchy crust.  They will taste good, but are a moist bar, rather than cookie/pie like).

In a medium bowl, stir together 1 cup sugar, flour, salt, baking powder and lemon zest.
In a small bowl, whisk the egg and vanilla together until combined.
Use pastry cutter to blend the flour mixture with the butter.
Then add in egg/vanilla mixture. 
Dough will be crumbly. 
Pat half of dough into the glass baking dish.
In another bowl, stir together 1/2 sugar and cornstarch. Gently mix in the frozen 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.    
Best to keep chilled until serving. 

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