i’m back from an exhausting but amazing week at Columbia University! i made these bars right before i left for business camp and they were perfect. i’m generally not inclined to bake with fruit because i’d much rather eat them as they are, but we had 5 or more boxes of blueberries laying around just waiting to be used. blueberries definitely taste better when baked with a crumb topping than being eaten straight from the box.
Yield: I cut these into 36 smallish rectangles
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
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.
source: Smitten Kitchen