Blueberry Crumb Bars

adapted from Dessert Now, Dinner Later

Crumb Crust

3 cups all-purpose flour

1 cup sugar

1 tsp baking powder

1/2 to 3/4 tsp salt

1 cup butter, cold, cut into small pieces

1 egg, lightly beaten


5 cups fresh blueberries, rinsed and picked over

1/2 cup sugar

1 Tbsp corn starch

1 Tbsp lemon juice

1 1/2 tsp lemon zest

Preheat oven:  375° F.  

Lightly grease a 9 X 13-inch baking dish.

In a large bowl, whisk together the sugar, cornstarch, lemon juice and zest.  Fold in the blueberries. Coat evenly with the sugar mixture and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.  Use a fork or pastry cutter to blend in the butter.  Next blend in the egg.  The dough will be crumbly.  Press 3/4 of the dough into the bottom of the prepared baking dish.

Spread the blueberry mixture evenly over the crust, include all of the juices.  Crumble the remaining dough evenly over the blueberry layer.

Bake for 45-50 minutes, or until the topping is a golden brown.  Cool completely on a rack before cutting into squares.  

Leftover bars can be stored at room temperature or in the refrigerator in an airtight container or wrapped in plastic wrap.

NOTE:  Baking science dictates a bit more salt than the recipe calls for.  The usual ratio of salt and flour is 1/2 teaspoon of salt per cup of flour.  The recipe appears to be a bit light so you may wish to make a slight adjustment.  I will try increasing to 3/4 teaspoon next time.   Salt is a flavor enhancer and we all have a different palette when it comes to salt.