As soon as I read this recipe over on Smitten Kitchen after being referred to it via Stephanie Klein I knew I had to make it over the long weekend. While blueberries are not abundant right now, we have a lovely little produce shop down the street I knew would come through for me, on the yummy and not too pricey blueberry front.
The recipe as Smitten Ktichen says is very, very easy. It was fun to dig my hands into the mixture and get the consistency I wanted instead of just watching it happen in a mixer. Not to knock the mixer, I am ever so grateful to have one. So, back to the easy factor. I made these while on the phone, balancing over our Super who was fixing the dishwasher. Seriously. That’s how easy this is to put together. I made one mistake, I put the lemon juice in the dough, so I used some fake stuff I had in the fridge for the blueberry mixture- I honestly don’t think it made any difference.
Yield: More than you’ll need, seriously I had too many and I gave a lot out.
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg, I just used my hands. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares, this helps a lot.
These came out gooey and smelled delicious. The stayed delicous a week plus later. The one problem, they go down too easy. They’re not too sweat, have just the right tang and feel light and yet hearty.
The one thing I’d change is that I put too much of the dough mixture on the bottom of the pan and didn’t have enough to cover the blueberries, so they weren’t as bar looking or covered as I would have liked.
I will be revisiting these this summer for sure- they’d make a great 4th of July treat!