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Tuesday, September 11, 2018

Lemon Blueberry Crumb Bars

One bite of these scrumptious lemon blueberry crumb bars will definitely put you in blueberry bliss.  
and make you wish blueberry picking season had not ended. I loved my July visit to 

Jake and Scout's Berry Farm, Nisswa,MN 
http://www.jakeandscoutsberryfarm.com/
Lemon Blueberry Crumb Bars 
Cook's Notes: A crisp, buttery cookie-like crumb crust sandwiched between a sweet, fresh juicy blueberry filling.  Add a cup of coffee or tea and you'll be in berry bliss. 
Recipe adapted from cookingclassy.com
 Ingredients:
For the Crumb
  • 3 cups all-purpose flour 
  • 1 /2 cup granulated sugar 
  • 1/2 cup brown sugar 
  • 1 teaspoon baking powder 
  • 2 teaspoon Saigon cinnamon
  • ¼ teaspoon salt 
  • 1 cup cold butter, cut into small cubes 
  • 1 large egg 
  • 1-1/2 teaspoons vanilla
For the Blueberry Filling
  • 4 cups fresh blueberries, at room temperature 
  • ½ cup granulated sugar 
  • 3 teaspoons cornstarch 
  • Juice of one lemon (about 3 tablespoons) 
  • 1 teaspoon Saigon cinnamon. 
Directions: 
  • Preheat oven to 375 degrees. Butter a 13 by 9-inch baking dish (also line with parchment and butter parchment if you'd like to lift them out easier), set aside. 
  • In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, baking powder and salt. 
  • In a small mixing bowl, whisk together egg and vanilla until combine. 
  • Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs. Shortcut using a food processor, pulse a few times for coarse crumbs. .  
  • Press 1/2 of the mixture evenly into prepared baking dish.
  • In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar, 1 teaspoon cinnamon and cornstarch, stir in lemon juice. 
  • Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish. 
  • Sprinkle remaining crumb mixture over berry layer. 
  • Bake in preheated oven about 28- 30 minutes until top is golden brown.  

  • Allow to cool for about 20 - 30 minutes before cutting into squares. Store cooled bars in an airtight container in refrigerator (rewarm in microwave for 10 - 15 seconds if desired).


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