Blueberry Crumb Bars

Whatcha Making Wednesday: Blueberry Crumb Bars

I adapted this recipe from Deb over at Smitten Kitchen.  I realize I just dropped her name like we're BFF's.  We're not.  She doesn't even know who I am.  But I definitely know who she is - I have been reading her blog for years (seriously).  I love most every recipe I try and rarely adapt them.  But this recipe wasn't sweet enough for me upon my first try.  I think that's my pregnancy talking though because I have had some serious cravings for sweets while pregnant with baby Wright #2.  I also just really like brown sugar so that is where I changed things up.  These blueberry bars are heavy on the crumb topping (just the way I like them) and could honestly be served as a sweet side to a breakfast or brunch or  you could easily add a scoop of vanilla ice cream to make them a dessert.  Whatever your preference though, enjoy!

1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
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 (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar (1/2 white, 1/2 brown), 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 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. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.  These store really nicely in the fridge too!