Belly up to the bar. The cookie bar that is. I love summer because there is just a plethora of fruit to choose from and I’ve been buying fruit like crazy lately. I bought an over abundance of blueberries this week (on sale) and stashed quite a few in the freezer. The rest of the berries were used to make these little berrylicious beauties. Cookie bars are the thing to make when you want to bake but you don’t have a lot of energy for something ambitious.
Blueberry Crumb Bars
3 Cups all purpose flour
1 Cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
zest of one lemon
1 Cup unsalted butter, cubed and kept cold
1 Lg. egg
1. Prepare a 9×13 baking pan by greasing the bottom and sides of the pan, then set aside. Preheat the oven to 375° F.
2. In a food processor fitted with the metal blade, place the flour, sugar, baking powder, salt, cinnamon, and lemon zest and pulse a few times to combine. Add the cubed cold butter and pulse about 10 times to resemble coarse meal. Add the egg and pulse a few more times to combine. Portion out half; about 2 1/2 Cups of the crumb mixture for the base of the bars and press into the bottom of the prepared pan; reserve the rest of the crumble for the top. Make the filling as per below.
4 Cups fresh blueberries washed/drained
3/4 Cup sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
5 tsp. cornstarch
1/4 Cup fresh lemon juice (about 1 medium lemon)
In a large bowl whisk together the sugar, cinnamon, ginger, and cornstarch to combine. Add the blueberries and lemon juice and gently fold with a rubber spatula to combine. Pour the filling over the base crumb, and gently spread with a spatula as needed to ensure an even filling. Sprinkle the remaining crumble mixture allowing both smaller and larger bits to form when sprinkling the topping over filling. Bake in a 375° F preheated oven for 40-45 minutes until crumb topping is lightly golden brown. Allow the bars to cool completely then cut into squares or rectangles as desired.