Blueberry Bars
Moist, colorful and lemony, these Blueberry Bars are perfect for a picnic. They are a cinch to make!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: breakfast, dessert, afternoon tea
Cuisine: American
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 375°F. Pour theflour, sugar, baking powder, salt, lemon zest and butter into the bowl of afood processor. Pulse the machine until the mixture resembles fine crumbs. Addthe egg, and pulse just to blend. Turn half the mixture into a greased 9x13baking dish, and pat it down with your fingers to coat the entire bottom of thepan.
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.