Blueberry crumble bars. Basic and beautiful.
1 ½ cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 stick cold salted butter (cubed)
1 large egg
1 pint blueberries
¾ cup sugar
⅛ cup lemon juice
2 teaspoons cornstarch
Preheat the oven to 375°F. Butter a 9×9″ glass baking dish and set it aside.
Combine the flour, ½ cup sugar, salt and baking powder in a mixing bowl. Add the butter and the egg, and then use a fork, your fingers, or a pastry cutter (if you have one) to incorporate the butter into the dry ingredients. The mixture is good to go when it reaches a coarse crumble.
Press ½ of the crumb mixture into the bottom of the baking dish.
In another bowl, whisk together the lemon juice, ¼ cup sugar and cornstarch. Add the blueberries and gently toss them to coat.
Layer all the blueberries on top of the crumb mixture in the baking dish. Sprinkle the remaining crumb mixture on top – it should be enough to almost cover the blueberries.
Bake the blueberry crumble bars for 45 to 50 minutes, or until the blueberries are bubbly and the top is golden brown.
Let the bars cool completely before cutting.
I got the recipe here.