As shocking as this may sound, I'm kind of getting sick of really heavy and rich desserts. I've always been one to gravitate toward baking heavy chocolate brownies, or heavily frosted cakes and rich dessert bars, but I guess I'm getting old or something, because they just don't hit the spot like they used to. Perhaps it has to do with it being the middle of summer, but recently I've been craving anything and everything fruity. Earlier this week a few of my friends were talking about blueberries, and what you could make with them (did you know there are blueberry enchiladas?? I'm not so sure about that one...). I'd never really thought about baking with blueberries until I ran across this recipe. I'm not exactly sure why I decided I just had to try it, but it just sounded really good. Plus, blueberries are in season, so I thought what the heck!
1 Tsp Baking Powder
3 Cup Flour
1 Cup Cold Butter (2 sticks)
1/4 Tsp Salt
Zest & Juice of 1 Lemon
4 Cups Fresh Blueberries
1/2 Cup Sugar
4 Tsp Cornstarch
Preheat oven to 375 degrees and grease 9x13 inch pan.
In medium bowl stir together; 1 cup of sugar, 3 cups flour, and baking powder. Mix in salut and lemon zest (I quickly realized I don't have a zester, so I just threw in a few drops of lemon juice). Use a fork or pastry cutter to blend in the butter and egg. Dough will be very crumbly. Pat half of the dough into the pan.
In another bowl, stir together 1/2 cup sugar, cornstarch and lemon juice. Gently mix in blueberries. Sprinkle blueberry mixture over dough in pan. Crumble the remaining dough over the top and gently pat down.
Bake approximately 45 minutes or until top is slightly brown.
This is by far one of the easiest desserts I've made! They almost taste like blueberry muffin bars. You could totally eat these bad boys for breakfast! De-Lish-Ous! I will definitely be adding these bars to my summertime staple list. They were a huge hit over at my parents this afternoon. Yum, Yum, Yum!!!