'Tis summer, didja know? It finally feels like it, with this gross hot weather. So of course it's only fitting that we are moving soon, because it is the rule in my family that we only move when it is blisteringly hot out. Actually, we still have a few weeks until the move, so I'm being dramatic. I imagine it will not be this hot out in mid-September, but for now I am neck deep in boxes and the cats are dropping piles of fur on all of it. Thus I label the boxes: Books-Office (Cat Fur).
So as a small snack to fortify myself between rolls of packing tape and sharpies, here are some summery Blueberry Crumb Bars. Honestly, these are just shortbread and blueberries, ie. butter in a bar. These are exceedingly easy to make; crust doubles as crumb topping, berries go in whole, impossible to mess up. Perhaps one of these days I will make a dessert that is not berry-centric, but I don't imagine it will be one of these hot days. Recipe after the jump:
BLUEBERRY CRUMB BARS
3/4 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries (2 pints)
1/3 cup white sugar
3 tbsp flour
1. Preheat the oven to 375 degrees F. Grease a 9×13 inch pan and line with parchment paper.
2. In a medium bowl, stir together 3/4 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. Dough will be crumbly. Pat 2/3 of the dough into the prepared pan.
3. In another bowl, stir together the sugar, 3 tbsp flour, 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 50-60 minutes, or until top is light brown. Cool completely. Using the edges of the parchment paper, lift gently out of the pan before cutting into squares. Refridgerate any leftovers in a sealed container.