sugar, flour, baking powder, salt, lemon zest, egg, and butter before it gets blended to be the crumble
Crumble mixture- half for the bottom of the pan, half for the crumble topping
Pour your blueberries on your crust and spread evenly
Crumble your topping over the layer of blueberries, bake and you are done!
Look out it's blueberry season! That means I went on a blueberry baking binge. As you know I live in Dallas, Texas and some of you might have heard that Texas is known for it's fabulous blueberries. A few years ago a few friends of mine read about Blueberry Hill Farms in Edom, TX on Style/Swoon, the place looked like fun so we loaded up in the car and headed east to pick some blueberries. Little did we know that Edom turned out to be a great little town with fun shops and a great local cafe called The Shed- if you stop here I suggest you order either a piece or the entire Lemon Ice Box pie and take it home to enjoy all week.
Blueberry season lasts through the end of July, I recommend going early so that you don't bake in the Texas sun. I was able to pick a full basket and then I bought another pre-picked bag in the store to bring home and freeze so that I could use them all year. Freezing is easy, first lay your blueberries flat on a baking sheet on a paper towel don't cover and place in the freezer for a hour, remove the berries from the tray and place them in a plastic ziplock freezer bag and return to the freezer. I like to take a cup out at a time and let thaw in the fridge or on the counter to use in my cereal and oatmeal throughout the week. To kick off my blueberry baking binge I began with Blueberry Crumble Bars, these are amazing and super easy to make. I hope you enjoy them. You should be able to get about 36 small bars or about half of that if you do larger squares.
- 1 cup white sugar
- 1 tsp baking powder
- 3 cups of all purpose flour
- 1 cup cold butter (2 sticks)
- 1 egg
- 1/4 tsp salt
- zest and juice of 1 lemon
- 4 cups of fresh blueberries
- 1/2 cup white sugar
- 4 tsp cornstarch
Preheat your oven to 375 and grease a 9x13 pan.
- In a medium bowl stir together 1 cup of sugar, 3 cups of flour, and baking powder. Mix in salt and lemon zest. Uses a for or pastry cutter to blend in butter and egg. Doug will be crumbly. Pat half of the dough into the pan.
- In another bowl, stir together sugar, cornstarch, and lemon juice. Gently mix in the blueberries. Sprinkle evenly over the crust. Crumble the remaining dough over the berry layer.
- Bake in the oven for 45 min, or until the top is slightly brown. Cool completely before cutting into squares.
These are great stored in the fridge and served cold as well.
Here are some of my photos from my visit to Blueberry Hill Farms...