Sunday, August 3, 2008

Ooober good Blueberry Bars!

I always try to have a little treat for Cody's family to enjoy on Sunday afternoons. This week, I had a few special blueberries left from Carolyn's last trip to Michigan. (note to K&K: thank you SO much for having a baby during peak blueberry season! We love you extra for it!) After searching the web for awhile, I think I may have stumbled upon the BEST recipe ever! These bars are amazing! Check out this whole link--I think this blogger has a few more recipes I may need to be trying in the near future!
These bars also remind me of some yummy bars my good friend, Lydia and I enjoyed a few years ago in Michigan at a little coffee shop. I had a short time of being on a quest to try and find the recipe and finally gave up--but here, two years later, I believe I've found a match! :)

Blueberry Crumb Bars

Yield: I cut these into 36 smallish rectangles
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. 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.
3. 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.
4. 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.
Comments from the cook: 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!