Description
Deliciously buttery and crunchy, with delicious seasonal blueberries.
Ingredients
Scale
- 3/4 c. sugar; divided in to 1/4 c. and 1/2 c. each
- 2 tsp. cornstarch
- 1 Tbsp freshly squeezed lemon juice
- 2 c. blueberries
- 1–1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 large egg yolk
- 1 tsp. vanilla extract
- Zest of 1 lemon
- 1/2 c. (1 stick) unsalted butter, cut into cubes
- 1–1/2 Tbsp turbinado sugar (brown sugar can be substituted)
Instructions
- Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- In a small bowl, combine 1/4 cup sugar and cornstarch. Stir in lemon juice. Add blueberries and gently toss to combine; set aside.
- In a large bowl, combine flour, remaining 1/2 cup sugar, baking powder and salt. Add egg yolk, vanilla, lemon zest and cold butter (I grate cold butter on a grater), using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
- Spread 2/3 of the batter into the prepared baking dish. Spread blueberry mixture evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter and turbinado sugar.
- Place into oven and bake until lightly browned, about 35-40 minutes. Make sure to completely cool before cutting into bars.
- Makes 9 bars.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Bars
- Cuisine: Dessert