Cuisine: American
Prep time: 15 mins
Total time: 15 mins
Ingredients for crust and crumble
- ½ cup granulated sugar
- ½ teaspoon baking powder
- 1 ½ cups all-purpose flour
- 115g butter or margarine, slightly softened at room temperature
- 1 egg, beaten
- A pinch of salt
- Zest of half a lemon
Ingredients for blueberry filling
- Juice of half a lemon
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
- 3 cups (300g) fresh blueberries
- Preheat oven to 180°C and grease a square 22cmx22cm Pyrex with butter or margarine.
- In a large mixing bowl, combine granulated sugar, baking powder, flour, butter or margarine, salt and lemon zest. Mix to combine with a big fork, pressing the dough so that the butter and egg become fully incorporated into the dry ingredients. The mixture should look like a crumble.
- Take half of the crumble mixture and press it down on the bottom of the Pyrex to form the crust. Set aside the other half.
- In a small mixing bowl, combine the lemon juice, granulated sugar and cornstarch. Add the blueberries and mix them to coat. Layer the blueberries evenly over the crust. Add the crumble over.
- Bake for 50 minutes to 1 hour until golden on top. Let cool down completely before cutting into individual bars.
RECIPE SLIGHTLY ADAPTED FROM:
Smitten Kitchen's Blueberry Crumb BarsSTORAGE TIPS: Store them in the fridge for up to 5 days, covered with plastic wrap. They're good both cold or at room temperature.
Recipe by Savormania at http://www.savormania.com/en/blueberry-crumble-bars/
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