Blueberry Crumb Bars

Blueberry Crumb Bars

3 cups all-purpose flour

3/4 C white sugar (original recipe calls for 1 C, feel free to use that much if you like sweeter desserts) 

1 teaspoon baking powder

1 cup cold butter (2 sticks or 8 ounces)

1 egg, beaten

1 tsp of vanilla extract

1/4 teaspoon salt

Zest and juice of one lemon

4 cups fresh blueberries

1/4 cup white sugar

4 teaspoons cornstarch

Topping:

Confectioner's/powdered sugar

Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.

In a medium bowl whisk together the 3 cups of flour, 3/4 C sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut into the butter until the butter is in peices no larger than a pea then mix in the egg. Or you can do this in a food processor. The dough will be crumbly but stick together when you squeeze it. Pat half of the dough into the pan.

In another bowl, mix the sugar, cornstarch, and lemon juice. Add the blueberries and gently toss them to coat. Pour the blueberry mixture on top of the dough in the pan. Then crumble the rest of the dough evenly over the surface of the berries.

Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely then cut into squares. Dust with powdered sugar if preferred. Can be stored in the fridge for a few days.