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

Blueberry Pie

I love summer. Blueberries are in season and that means blueberry pie! I can’t believe I used to hate blueberries.  My dad used to bribe me when I was little to try to get me to eat them.  He’d offer me a dime for each one I ate. I don’t think I ever got past 2.  I always seemed to get the tart ones and they turned me off.  But now my taste buds have changed, thank goodness! I love blueberries and I love blueberry pie.

Ingredients:

• 1 baked pie shell
• 4 cups blueberries, rinsed
• 1/2 cup water and an additional two TBSP water
• 2 TBSP cornstarch
• 1/2 cup sugar
• 2 tsp lemon juice
• Pinch of salt

Directions:

• In a saucepan combine 1 cup blueberries and 1/2 cup water and bring to a boil.
• In a separate small bowl whisk together 2 TBSP water and 2 TBSP cornstarch.
• When blueberries come to a boil, lower heat to a simmer and stir constantly until blueberries begin to burst. Continue stirring for about 4 or minutes. Add cornstarch mixture, lemon juice and a pinch of salt. Simmer mixture until it becomes translucent.
• Remove from the heat and stir in the remaining blueberries. Pour mixture into pre-bake pie crust (I took the easy route on this and bought a bought crust that just needed to be baked).  Cover with plastic wrap and place in fridge for at least 2 hours for blueberry mixture to set and gel.
• When ready, serve with a large spoonful of cool whip! The best way to eat blueberry pie of course! Some people like to spread cool whip over entire top of the pie but I just prefer spoon out large amounts of cool whip on my plate instead.

Enjoy!