With fresh blueberries galore sitting in my fridge and I didn’t want them to go to waste so yesterday I made blueberry pancakes for breakfast and mini blueberry crumb bars for me and the munchkin…
These are really easy to make and a great way to use up some fresh blueberries. This is one of my favorite blueberry recipes! I got the recipe from Smitten Kitchen.There’s also beautiful step by step photos on her site.
Here’s the recipe from Smitten Kitchen:
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
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 like to cut everything up in mini food form for me and my toddler.