Ok, so I know I said my last dessert for the summer was when I made the Tiramisu, BUT, I had a good reason to make these tart and sweet bars for a picnic that my sister-in-law and her husband invited us to at the Chastain Park Amphitheater where Atlanta Symphony Orchestra was playing. It was an enchanting evening – a very cool experience indeed. In addition to the dessert I made a Couscous salad that was very very good. Everyone raved about my dishes, I hope you enjoy these blueberry bars as much as we did.
Makes 20+ bars
Ingredients
For the Crumble
- 3 cups all-purpose, unbleached Flour
- 1 cup granulated Sugar
- 1 teaspoon Baking Powder
- 1 cup cold unsalted, Organic Butter, cut into small cubes
- 1 large Organic Egg
For the Filling
- 4 cups fresh organic Blueberries
- ½ cup granulated Sugar
- 4 teaspoons Cornstarch
- 1 Organic Lemon, juiced
Directions
Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking pan.
To make the Crumb: In a medium bowl, combine the flour, sugar, baking powder, and cubes of butter. Use a fork or your hands to work in the butter, add the egg (the dough will be crumbly). Press half of dough into the prepared baking pan.
To make the Filling: In a separate large bowl, mix the sugar, cornstarch and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.
Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares.
Store in an airtight container at room temperature or in the refrigerator.
Atlanta Symphony Orchestra
Marina's Kitchen 