Whole Wheat Blueberry Crumble Bars
Okay, so I’ve become a little obsessed with baking lately. It’s summer; the season of no homework and fresh, plentiful Costco fruit (which my household of three have no chance of ever finishing.) I’ve made good use of my time by looking up recipes on pinterest and food gawker and trying them out. However, I keep stumbling onto smitten kitchen’s food blog.. which has so far impressed me with fabulous, delicious dessert recipes. After indulging in a few too many sweets this week, I decided to make these sound and feel healthier by adding some whole grain flour to the mix. It turned out great and I recommend you try it out too!
1 cup white sugar
1 teaspoon baking powder
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (if you don’t have this, then 3 cups of APF will suffice)
1 cup cold unsalted butter (2 sticks)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 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.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
I have heard this this recipe will work if you half it. I know 4 cups of blueberries may sound like a lot, so half it and see if that is more manageable. Good luck trying to cut in egg in half though :)
I got this recipe from Smitten Kitchen.