This recipe is for those who love berries as much as I do. Combinig 2 off my favourites ingredients blueberry and lemon, these bars are just the perfect treat for a rainy day.
Makes 9-16 squares
INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon baking powder
Pinch of salt
90g cold salted butter, cut into small pieces
1 egg yolk
1 teaspoon fresh lemon juiceÂ
Blueberry filling
1 cup fresh blueberries
2 tablespoons light brown sugar
2 teaspoons cornstarch
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
DIRECTION
Preheat oven to 350ºF (180ºC). Butter and 8 inch square pan and line the bottom of the pan with parchment paper.
Star by making the dough, in a medium bowl mix the flour, sugar, baking powder and salt. Then, add the butter and egg yolk and star mixing all the ingredients with a fork or your fingers to pinch the butter into the flour mixture until the dough is crumbly.
Take 2/3 part of the dough into the bottom of the prepared pan and press with the back of a spoon. Set aside.
In another bowl stir together the blueberries, sugar, cornstarch, lemon zest and lemon juice. Spread the blueberry mixture over the dough, then cover with the remaining crumble dough.
Bake for 20-22 minutes, until the crust is golden brown. Remove from the oven and let to cool for 1o minutes until transfering to a wire rack to cool completely. Once cooled, put in the refrigerator to chill. (Otherwise you will get a messy surface like mine with all the crumbs everywhere after cutting). Once they are chilled and before serving cut into 9 big squares or 16 small ones.
Keep them fresh in a glass/plastic container in the fridge or at room temperature for up to 3 days.
Enjoy