Adapted from AllRecipes.com
Recipes like this make me wonder why I don’t use AllRecipes.com more. After seeing a blueberry crumb bar on another site, I immediately wanted to make them but the first recipe seemed overly fussy. I knew there was a simpler way to do it, and lo and behold, All Recipes had it. Once I swapped the shortening for butter–of course–and dolled it up with some lemon juice and lemon zest, they were just as heavenly as the 176 commenters promised they’d be.
I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). But if you have blueberries on hand, do not miss a chance to make these.
These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking powder
- 3 cups (390 grams) all-purpose flour
- 1/4 teaspoon salt
- Zest of one lemon
- 1 cup (8 ounces or 225 grams) cold unsalted butter, cut into chunks
- 1 large egg
- Juice of 1 lemon
- 1/2 cup (100 grams) granulated sugar
- 4 teaspoons cornstarch
- 4 cups fresh blueberries
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, baking powder, 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. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.