Todayis the last day of school for the wee ones. As a special treat, I decided to make them something that reminds me of summer. There are certain foods that just scream summer to me, blueberries and lemons chief among them. And voila, I decided to make blueberry crumb bars. I edited them to make them dairy free, but use butter if you can. Mmmm, butter!
And yes, these were a huge hit. I’m storing them in the fridge because I want a cool treat in the heat of summer, and they do really well there. So what foods scream summer to you?
Blueberry Crumb Bars
1 c butter (or butter substitute for me), room temperature
1 1/2 c sugar, divided
3 c flour
1 t baking powder
1/2 t salt
1 t cinnamon
1 lemon – zest and juice
4 c blueberries – I used frozen, use fresh if you have them
2 T cornstarch
1/2 t nutmeg, fresh grated
Preheat your oven to 375 and grease a 9×13 glass baking dish.
In a bowl, mix together the butter and the egg and butter. Add the baking powder, lemon zest, cinnamon, and salt, and mix well. Add 1 cup of the sugar and the flour and mix until it’s crumbly but not overmixed.
In another bowl, mix together the blueberries, cornstarch (use 4 t instead of 2 T if using fresh blueberries), remaining 1/2 c sugar, lemon juice, and a little nutmeg together.
Pour a little over half the dough crumbs into your prepared pan and pat them down. Pour the blueberries atop that, then sprinkle the remaining crumb mixture on top of the blueberries.
Bake at 375 for 50-60 minutes, until the top is a beautiful golden brown color. Let this cool completely befor you cut it so that it doesn’t juice all over the place. Store it in the fridge for a great cool sweet treat.