Blueberry Crumb Bars

These are so good. This recipe is easily doubled to make a 9x13 pan, but I restrained myself for once. Adapted from Smitten Kitchen.

Crust and Crumb Topping
1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups flour
Pinch of salt
Zest of 1/2 of a lemon
1/2 of a lightly beaten egg
1 stick cold butter, cut into pieces

Blueberry Filling
2 cups fresh blueberries
Juice of 1/2 of a lemon
1/4 cup white sugar
2 teaspoons cornstarch

Directions:

- Preheat the oven to 375 degrees.

- Grease an 8 or 9 inch baking dish and set aside.
- In a large bowl, mix the sugar, baking powder, flour, salt, and lemon zest.

- Add the egg and then the butter pieces and use a dough blender or knives to cut the butter into the flour mixture.

- Press half of the dough into the greased pan.
- In a separate bowl, mix the blueberries, lemon juice, sugar, and cornstarch until well combined.

- Spread the mixture evenly over the crust.

- Crumble the remaining dough over the blueberries.
- Bake for 45 minutes until the crust is lightly browned.

- Cool completely before cutting into bars.

Tips & Tricks:

- I accidentally put the lemon zest in with the blueberries instead of the crust. It was still delicious.

- I am confident that you could combine blueberries with other berries (strawberries, raspberries, etc.) and it would turn out fantastic.

- These were gone in less than 4 hours.