In these past few weeks, as you know, berries have been on sale like crazy everywhere I go. Also, as you’re well aware, I’ve been suckered into purchasing pounds and pounds of berries this summer, but I did a pretty good job of resisting blueberries… at first. But when I finally caved, I caved hard. I bought a whole two-pound clamshell of them. What ON EARTH was I going to do with a TWO POUNDS of blueberries??
Of course I found a few uses, took them to work for a healthful snack, added them to my morning oatmeal… and to cocktails… and then – blueberry bars. These bars were different than the ones I’ve made in the past – they were soft, cakey, and packed full of blueberry flavor. Not to mention it was a breeze to throw together. Just pulse everything (except blueberries) together in a food processor, press half of the mixture into the pan, cover with blueberries, and sprinkle the remaining 1/2 of cake mixture on top.
Mmm, mmm, mmm! These bars are just as great for breakfast as they are for dessert. Plus, since they have fruit you don’t feel quite as bad eating them… I mean, blueberries are a “super-fruit” after all.
- 1 C white sugar
- 1 tsp baking powder
- 3 C all-purpose flour
- 1 C cold unsalted butter (2 sticks or 8 ounces)
- 1 egg
- 1/4 tsp salt
- 1 lemon
- 4 C fresh blueberries
- 1/2 C white sugar
- 4 tsp cornstarch
1. Preheat the oven to 375F and grease a 9×13 inch pan.
2. Put the dry ingredients (sugar, baking powder, salt, and flour) into your food processor. Add butter, egg, and lemon zest; pulse until combined. (Alternately you can whisk the dry ingredients in a bowl and cut the butter in with two forks or a pastry cutter). Pat half of this mixture into the bottom of your 9×13-inch pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Add the blueberries and toss to coat. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the blueberries..
4. Bake at 375F for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.