yummy blueberry crumblies!

ooh ooh ooh, this is the perfect summer delight!  & i have two modes of proof:

1.) i originally found the recipe on cupcakesandcashmere.com {here}, who found the recipe on smittenkitchen.com {here}, who found the recipe on allrecipes.com {here}.  all very well-respected sites.
2.) blakey & i ate the entire pan in 3 days.  not lying.

so go find your local farmers market & buy some beautiful, delicious, summer-worthy blueberries & make this treat for you & a loved one.  enjoy!

blueberry crumblies!

{note:  the original title of "blueberry crumb bars" is not fitting for us.  

they never made it into "bar" form at our home.  

crumblies is more accurate.}

1 c sugar

3 c flour

1 tsp baking powder

1/4 tsp salt

zest of 1 lemon

2 sticks cold {but not too cold} unsalted butter

1 egg

1/2 c sugar

4 tsp cornstarch

juice of 1 lemon

4 c fresh blueberries

1. preheat oven to 375 degrees.  grease a 9x13 pan.

2. in a large bowl {my bowl was no where near large enough}, stir together 1c sugar, flour, & baking powder.  mix in salt & lemon zest.  use a pastry cutter {or strong fork} to blend in the butter & egg.  the dough should get crumbly.  {good luck with that.  hopefully pastry arts school is going to teach me this art.}  pat half of the dough into prepared pan.

3. in another large bowl, stir together 1/2c sugar, cornstarch, & lemon juice.  gently mix in blueberries.  sprinkle blueberry mixture evenly over the crust.  crumble remaining dough over the berry layer.

4. bake for 45-60 minutes, or until top is slightly brown.  cool completely before cutting into squares.  {good luck getting to this step.}  smittenkitchen.com adds: these are easiest to cut once chilled & store even better in the fridge than they do at room temp.

love love,

kjp.