Fast. Easy. Delicious. That’s what I look for in a recipe. I admire adventurous cooks and the love they put into recipes with a lengthy list of ingredients but that’s just not me. When I get the itch to bake I love it when I have all the ingredients on hand in my pantry and I don’t have to spend dollars on (and time looking for) items I’ve never heard of and will likely never use again. I’ve been going crazy on blueberries this summer and it seems there’s an abundance of them in the supermarket looking plump and juicy and tempting me on every trip there. Most of the time I eat them raw in plain yogurt or in vanilla ice cream but when I saw this recipe I decided it was time to get out the flour and sugar and bake it up. This recipe fits the requirements of Fast. Easy. Delicious. It’s yummy either warm or cold, eaten as is or under a creamy topping of vanilla ice cream. Perfect for picnics and backyard barbeques, it’s not too sweet allowing the fresh taste of the blueberries to dominate. It’s a keeper.
- 3/4 cup sugar, divided
- 2 teaspoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 2 cups blueberries
- 1 1/2 cups all-purpose flour (I always use self-rising flour because I always have it on hand. Just skip the baking power and salt.)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1 1/2 tablespoons turbinado sugar (Confession: I had to look up turbinado sugar, which is just a fancy word for raw cane sugar. I skipped this since I didn’t have it in the pantry.)
- Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- In a small bowl, combine 1/4 cup sugar and cornstarch. Stir in lemon juice. Add blueberries and gently toss to combine; set aside.
- In a large bowl, combine flour, remaining 1/2 cup sugar, baking powder and salt. Add egg yolk, vanilla, lemon zest and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
- Spread 2/3 of the batter into the prepared baking dish. Spread blueberry mixture evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter and turbinado sugar.
- Place into oven and bake until lightly browned, about 35-40 minutes. Let cool slightly before cutting into bars.
Recipe via Damn Delicious