Blueberry Crumb Bars
Makes one 8×8′ pan
1 1/2 cups all-purpose flour
3/4 cup + 1 tablespoon white sugar, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon lemon zest
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup unsalted butter, cold and cut into cubes
2 teaspoons cornstarch
1 tablespoon lemon juice
1 pint fresh blueberries
- Preheat oven to 375 degrees. Grease an 8×8 pan with cooking spray and set aside. In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt, and lemon zest. In a smaller bowl, whisk together egg yolk and vanilla extract. Set aside. Add the egg mixture and the cubed butter to the flour mixture and, using a pastry cutter or a gloved hand (which is what I did), cut the mixture together until it looks like coarse moist crumbs. Gently press 2/3 of the shortbread into the pan.
- In another bowl, whisk together 1/4 cup sugar and the 2 teaspoons cornstarch. Mix in lemon juice, then add blueberries and mix. Pour coated blueberries on top of the crust. Top with the remaining shortbread, crumbling it over the top (clump some shortbread into bigger pieces to get the golden crunchy pieces on top, yum!). Sprinkle with the remaining tablespoon of sugar.
- Bake in the preheated oven for 38-42 minutes, until the crumble is golden brown and the blueberries are oozing around the edges. Let cool for 30 minutes, then cut into bars. Serve warm (or room temperature, but you can always reheat them in the microwave).
Recipe adapted from: Cooking Classy