I first wrote about these blissful treats during the summer of 2012. And today, because I found some early-season blueberries at my favorite farm store, and because our good friends John and Jack are due for dinner tonight, and because John and Jack will surely love something seasonal for dessert, I made the bars yet again!
Blueberry Bars are deliciously moist and incredibly lemony. They’re perfect for picnics, because you can eat them with your fingers. They’re a cinch to make, too. To save time, I make the crust in a food processor. But a bowl and a pastry-blending gadget will work as well.
To start, pour 3 cups of flour and 1/4 teaspoon of kosher salt into the bowl of a food processor.
Then add 1 cup of sugar…
1 teaspoon of baking powder…
The zest of 1 handsome lemon…
And 2 sticks of diced butter.
Then add 1 beaten egg, and pulse again just to blend.
Pour half the crumbly mixture into a well-greased 9×13 baking dish, and firm it down with your (impeccably clean) knuckles.
Next, whisk together 1/2 cup of sugar and 4 teaspoons of cornstarch in a medium bowl…
And stir in the juice of the (previously-zested) lemon.
Then add 4 cups of beautiful, fresh blueberries to the sugar mixture, and toss them about with an appropriately-colored spatula.
Spread the blueberries over the bottom crust…
And top with the remaining crust.
Bake on the center rack of a preheated 375°F 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.
Cut the works into rectangles or squares, and serve them cold or at room-temperature.
And here, because I love you, is a printable version of the above recipe:
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