I found these listed merely as blueberry crumb bars, but when made with an entire lemon, I think the lemon deserves to be included in the title!
What a great “crumb” recipe. Really. The blueberry filling is simple and straightforward: tart, fresh, and nothing earth-shattering. But the crust… ay de mi. Even with all the lemon zest, it’s not “too” lemony, particularly once cooled to room temperature. It’s just right. Perfect, even. :)
Because I can’t ever leave anything alone, I will be making these again, but probably with strawberry and rhubarb and reducing the lemon juice in the filling. Despite the numerous bags of rhubarb in the freezer, it’s still growing out behind the garden- lucky me!
Blueberry-Lemon Crumb Bars
from Smitten Kitchen
Deb’s note- These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!
1 c. white sugar
1 t. baking powder
3 c. all-purpose flour
1 c. cold butter (2 sticks)
1/4 t. salt
Zest and juice of one lemon
4 c. fresh blueberries (2 pints containers)
1/2 c. white sugar
4 t. cornstarch
Preheat the oven to 375 degrees F. Grease a 9×13 inch pan. In a medium bowl, stir together 1 cup sugar, 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.
In another bowl, stir together the 1/2 c. 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.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.