January can be such a dismal month… I mean I love stews, soups and pasta but every once in a while, you need to jazz up the menu with something fresh… something that reminds you of summer. The long hot days by the pool with no cares… Back to January… To make the meals interesting, I try to add fruit in everywhere I can.
These blueberry bars are an awesome treat….they are a lot like lemon bars. Like a sweet tart and blueberry pie all rolled into one delicious bite. I adapted the recipe from All Recipes.
Start with 1 c. sugar, 1 t. baking powder and 3 c. of flour. Using a food processor, cut into the dry mixture one cup of butter. Add ¼ t. salt and zest on one lemon and one egg.
Press half of the dry mixture into a 9 by 13 inch pan.
Thoroughly thaw and drain five cups of blueberries. This step takes the better part of 8 hours… and make sure your drain the blueberries over the sink. Add ½ c. of sugar, 4 t. of cornstarch, 1 t. cinnamon and the juice of one lemon. Sprinkle the blueberry mixture evenly .
Top with the remaining dry mixture.
Bake at 375 degrees for 55 to 60 minutes.
Completely cool before cutting.
Absolutely delicious and so fresh….
You will love it.
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
1 t. cinnamon
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F. 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. Using a food processor, add the cold butter. Once the butter is pea sized, add the egg. The dough will be very dry and crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch, cinnamon 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 55 minutes, or until top is slightly brown.