Blueberry and Raspberry Crumb Bars

I’m not sure what happened but somehow I completely missed Spring. I blinked and Summer is already here.  80 degrees and humid. My curly hair is not happy. So with the feeling of Summer already upon us, I had a desire for something fruity. You could substitute any fruit you desire if you’re not a fan of blueberries or raspberries. But, I have to say if you take a bite of these, you and blueberries will be BFF’s.  They have a delicious hint of lemon in them creating the perfect balance of sweet and tart. Excuse me while I go finish off the tray of these.

Ingredients:

• 1 1/2 cups flour
• 3/4 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• zest of 1 lemon
• 2 tsp cornstarch
• 1 egg yolk
• 1 tsp vanilla
• 1 TBSP lemon juice
• 2 pints blueberries
• 1/2 cup (1 stick) cold unsalted butter cut into cubes

Directions:

• Pre-heat over to 375 degrees.  Spray an 8×9 in glass baking dish.
• In a small bowl combine only 1/4 cup the sugar, cornstarch and lemon juice. Add in the blueberries and gently coat them in sugar mixture.  Set this aside for now.
• In a large bowl combine remaining 1/2 cup sugar, flour, baking powder and salt. Add in the egg yolk, lemon zest, vanilla and cold butter cubes.
• With your hands mix the butter into the ingredients. Once it resembles coarse crumbs, spread about 2/3 of the mixture into the bottom of your baking dish and press down lightly into the pan.
• Spread your blueberries over the crumb layer evenly.
• Sprinkle the remainder of the crumb mixture over the top of the blueberries.
• Bake for about 35-40 minutes until the top is a light golden brown.

Adapted from: Smitten Kitchen