DAY 2: Blueberry Crumb Bars
A delicious fruity bar cookie that can be made from fresh or frozen blueberries. Like blueberry pie in a streusel topped cookie bar.
Blueberry Crumb Bars
4 cups fresh or frozen blueberries
3 Tbsp lemon juice
1 tsp lemon zest
½ cup granulated sugar
4 tsp cornstarch
scant ½ cup granulated sugar
scant ½ cup brown sugar
3 cups flour
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
1 cup (2 sticks) cold butter
¾ cup chopped walnuts, optional
Preheat the oven to 375°F. Grease a 9×13 inch baking pan (or spray with baking Pam, the kind with flour).
In a medium bowl, combine the blueberries, lemon juice and lemon zest. Stir together ½ cup granulated sugar and 4 tsp cornstarch; stir into blueberries. Set aside.
In a separate medium bowl, combine scant ½ cup each of granulated sugar and brown sugar. Stir in flour, baking powder, salt, cinnamon, ginger, and nutmeg. Cut in cold butter with a pastry cutter or a fork until the mixture is crumbly. Whisk one egg in a small bowl and stir into the flour mixture.
Press about 2/3 of the flour mixture into the bottom of the prepared pan. Spread the blueberry mixture over the crust. Optional: Stir chopped walnuts into remaining flour mixture. Sprinkle mixture over the blueberries.
Bake in the preheated oven for 40-45 minutes, or until the top is light brown and blueberries are bubbly. Let the bars cool on a rack and then place in the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into squares.
Makes about 36 squares
Recipe adapted from Cookin’ Canuck