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.
I first wrote about these moist and lemony Blueberry Bars 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 blissful for dessert, I made the bars yet again!
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:
- a greased 9x13 baking dish
For the crust:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- The grated zest of 1 lemon
- 2 sticks (8 ounces) cold unsalted butter, diced
- 1 large egg, beaten
For the berries:
- 1/2 cup sugar
- 4 teaspoons cornstarch
- The juice of 1 lemon
- 4 cups fresh blueberries
- Center the oven rack; preheat the oven to 350°F. 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 just to blend. Turn half the mixture into a greased 9x13
baking dish, and pat it down with your fingers to coat the entire bottom of the
- In a medium 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. Spread the
berry mixture over the bottom crust. Then sprinkle with the remaining crust.
- Bake in the preheated oven for 45 minutes, or until the top
crust just begins to color. Cool on a wire rack for 30 minutes. Then cover with plastic wrap, and chill in the refrigerator for at least one hour. Cut the dessert into rectangles, and
serve cold or at room-temperature.
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