The summer months in the Northern Hemisphere produce plenty of freshly harvested blueberries. Sweet, yet tart, blueberries are a perfect fruit for baking and other applications.
- 15h
- 45h
- 1h
- 36 bars
Ingredients
- 1 c white sugar
- 1 tsp. baking powder
- 3 c all-purpose flour
- 1 c cold unsalted butter
- 1 egg
- 1/4 tsp. salt
For the blueberry mixture
- 1 lemon, zested then juiced
- 1 pkg frozen blueberries
- 1/2 c white sugar
- 4 tsp. corn starch
Instructions
- 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, 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.
- 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. For an extra finish, sprinkle lemon juice from 1 half lemon over the top crust during the last 5 minutes of baking.
Nutrition
- 22g
