I WROTE ABOUT THESE BLUEBERRY BARS during the summer of 2012. And today, because Jennifer Josephy (my cookbook editor) is visiting from NYC, and because I needed something fan-frickin’-tastic to accompany our Afternoon Tea, I decided to make them again. Here’s the step-by-step recipe, now with much nicer photographs!
The Afternoon Tea in question. I served cucumber sandwiches (out of view on the bottom plate of the 3-tiered stand), English Cream Scones, and the aforementioned Blueberry Bars (top plate).
These perfect-for-a-pinic Blueberry Bars are deliciously moist and incredibly lemony. They are also a cinch to make.
Bake on the lower-middle rack of the preheated 375F oven for 45 minutes, or until the top crust just begins to color. Allow the pan to cool for 30 minutes on a wire rack. Then place a sheet of plastic wrap over the pan, and refrigerate for at least one hour.
For your convenience, here’s a copy-and-paste version of the above:
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 24 1-inch x 2-inch bars
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 tsp salt
zest of 1 lemon
8 oz cold, unsalted butter (2 sticks)
1 egg, beaten
The berry mixture:
1/2 cup sugar
4 tsp cornstarch
Juice of 1 lemon
4 cups fresh blueberries
Special Equipment – a well-greased (or vegetable-sprayed) 9- x 13-inch pan
Making the crust – Preheat oven to 375F. Pour the flour, sugar, baking powder, salt, lemon zest and butter into the bowl of a food processor. Pulse the machine until the mixture resembles fine crumbs. Add the egg, and pulse until blended but still crumbly.
Forming the bottom crust – Turn half the crumbly mix into the greased pan, and pat it down with your fingers to coat the entire bottom of the pan.
The berries – In another bowl, whisk together the sugar and cornstarch. Then stir in the lemon juice. Add the blueberries, and gently move them about with a rubber spatula until all are coated with the sugar solution.
Finishing the bars – Spread the berry mixture over the bottom crust. Then sprinkle with the remaining crust. Bake on the lower-middle rack of the preheated 375F oven for 45 minutes, or until the top crust just begins to color. Don’t let the top crust brown all over, as this will indicate the bottom crust has (probably) burned. (I speak from experience here.)
Allow the pan to cool for 30 minutes on a wire rack. Then place a sheet of plastic wrap over the pan, and refrigerate for at least one hour. Cut into rectangles, and serve cold or at room-temperature.
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