These bars are blueee da ba dee, da ba die, da be dee, da ba die, da ba dee, da ba die! Those are the actual lyrics, look it up. I triple dog dare ya.
I’m back by popular demand. And by popular I mean two people asked me what was up with this space, and if it was still a thing. Heck yea it is, I’ve just been busy enjoying this wonderful life over here. 2016 finished out REAL strong and it looks like 2017 is on track to do the same, starting with these blueberry bars.
These bars are what happen when a blueberry muffin and a crumb cake bump uglies, you get blueberry crumb bars and they are DELISH.
I found the recipe here, over at Smitten Kitchen and I kept it the same, except for a few minor changes, I put in less sugar and added more lemon!
Eat them for breakfast, a post-nap snackie or even for dinner if you’re into that kinda thang. Can I pause for a second to say “check out those nails?!” Ooooo ahhhhhh, still going strong with the no nail biting game, didn’t think it was possible but we are over here at the 7 month mark and they are still there, on the tips of my fingers. Anyways- make these bars, (or don’t- it’s 2017, you do YOU) but for reals you’ll be a better you if these bars are in your life.
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold unsalted butter (2 sticks or 8 ounces)
- 1 egg
- ¼ teaspoon salt
- Zest and juice of 2 lemons
- 4 cups fresh blueberries
- ⅓ cup white sugar
- 4 teaspoons cornstarch
- preheat the oven to 375
- grease a 9x13 inch pan
- stir together ¾ cup sugar, 3 cups flour, and baking powder
- mix in salt and lemon zest
- use a fork or pastry cutter to blend in the butter and egg
- dough will be crumbly
- pat half of dough into the prepared pan
- in another bowl, stir together the rest of the sugar, cornstarch and lemon juice
- mix in the blueberries
- sprinkle the blueberry mixture evenly over the crust
- crumble remaining dough over the berry layer
- bake for 45-50 mins or until the top is slightly brown
- wait until these bad boys are completely cool before cutting them or you will have a crumbly mess on your hands (not speaking from experience or anything)