A few weeks ago two of our friends got married in the Marble Mountains. I wanted to make a dessert for the dessert table but needed one that fit the following criteria:
- Something that could sit outside in 90+ degree weather and not melt.
- Something that could be made in advance.
- Something that was no fuss and could be made without a Kitchen Aid stand mixer (we were staying at an Airbnb and I wasn’t sure what appliances would be available).
I called my best friend (and pastry chef extraordinaire, Mi Kim of Raised Doughnuts) and she suggested this recipe. It checked all the boxes and was so ridiculously easy and delicious I couldn’t wait to share it! I also just went blueberry picking and wanted to put these juicy puppies to good use. This recipe is also best enjoyed (and easier to slice) after it has properly chilled in the fridge over night. I hope you take advantage of this summer’s fruit and make these bars!
Original recipe perfectly written by Smitten Kitchen found here.
Ingredients
- Crumbs:
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- Zest of one lemon
- 1 cup cold unsalted butter, cut into chunks
- 1 large egg
- Berries:
- Juice of 1 lemon
- 1/2 cup granulated sugar (I also use a touch less because I like it a little more tart)
- 4 teaspoons cornstarch
- 4 cups fresh blueberries
Instructions
- Preheat the oven to 375 degrees F and grease a 9 x 13 inch pan (alternatively, you can line a pan with parchment paper & spray with cooking spray (I like avocado oil spray). Cut butter into chunks and place in the fridge to keep cold while you are preparing your crumbs.
- In a medium bowl, combine 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. Remove chilled butter from the fridge. Using your fingers, combine butter and egg into the dough, breaking up the butter into small bits and pieces. Dough will be crumbly. Pat half of dough into the prepared pan, reserve the other half for your crumb topping.
- In another medium bowl, combine sugar, cornstarch and lemon juice. Gently fold in the blueberries until combined. Sprinkle the blueberry mixture evenly over the crust.Crumble the remaining crumb dough over the berries.
- Bake for 45-55 minutes (or until the top is slightly brown). Cool completely on the counter, then place into the fridge over night to chill. Once chilled, slice into squares and enjoy!
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