Blueberry Crumb Bars

I visited the Prospect Park farmer’s market at Grand Army Plaza this weekend and was able to get the last of the season’s blueberries… as well as some other delicious vegetables and baked goods. Talk about a sweet hookup that market is! Too bad we live just on the border of Park Slope and South Slope, making the trek by foot a little annoying when you’re carrying bags of delicate (yet beautiful) cherry tomatoes and plump juicy blueberries. (Let’s just say I had a few accidents on the way home…nobody is to blame, but my market bag needed to go through the wash pretty badly)

I have been dying to try this recipe for quite some time and thought what better time than to celebrate my friend, Jennie’s, birthday. Cheers and Happy Birthday, August people!

First layer, before spreading the blueberries

Finished product-- totally delicious

Blueberry Crumb Bars

adapted from Smitten Kitchen

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 tsp cornstarch

Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.

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. The dough’s texture will be crumbly. Pat half of dough into the prepared pan.

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.

Bake for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.