Side Pannel
Blueberry and Lemon Crumb Bars
Blueberry and Lemon Crumb Bars
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- -----------------------------------CRUST-----------------------------------
- 1 1/2 c All-purpose flour;
- -unbleached
- 2 tb Sugar
- 2 ts Grated lemon rind
- 1/4 ts Salt
- 1/2 c Cold butter; cut in 1/4"
- -slices
- 1 lg Egg yolk
- 1 ts Vanilla extract
- 1 tb Cold water; optional
Directions
FILLING
1/2 c Sugar
2 tb All-purpose flour;
-unbleached
1/4 ts Freshly ground nutmeg
2 c Blueberries; rinsed and
-sorted
TOPPING
5 tb Soft butter
1/2 c Packed light brown sugar
3/4 c All-purpose flour;
-unbleached
Confectioner's sugar
Oven 400F / 200C. Butter is unsalted unless otherwise stated. Lightly
butter a 13- x 9-inch baking pan. TO MAKE THE CRUST: Combine flour, sugar,
lemon zest and salt in the bowl of a food processor. With the motor
running, add pads of cold butter, a few at a time. In a small cup, stir
together the egg yolk and vanilla. With the motor running, gradually add
the yolk mixture; process until the mixture pulls together. If the mixture
seems dry, add some to all of the cold water. Turn dough out (it will be
crumbly) into the prepared pan; with floured fingertips, carefully press
the dough into an even layer over the bottom of the pan. TO MAKE THE
FILLING: In a large bowl, stir together the sugar, flour and nutmet until
blended. Add the blueberries; stir to coat. Spread the blueberry-sugar
mixture into an even layer over the crust. TO MAKE TOPPING: Work the butter
and sugar together with a wooden spool until blending. Using a fork,
gradually add the flour, stirring until the mixture resembles coarse
crumbs. Sprinkle the mixture evenly over the blueberries. BAKE for 15
minutes. Reduce the oven temperature to 350 degrees, and back for 25 to 30
minutes longer, or until the edges and topping are browned and the
blueberries are cooked. Cool on a wire rack before cutting into bars.
Lightly sprinkle with powdered sugar before serving.
1/2 c Sugar
2 tb All-purpose flour;
-unbleached
1/4 ts Freshly ground nutmeg
2 c Blueberries; rinsed and
-sorted
TOPPING
5 tb Soft butter
1/2 c Packed light brown sugar
3/4 c All-purpose flour;
-unbleached
Confectioner's sugar
Oven 400F / 200C. Butter is unsalted unless otherwise stated. Lightly
butter a 13- x 9-inch baking pan. TO MAKE THE CRUST: Combine flour, sugar,
lemon zest and salt in the bowl of a food processor. With the motor
running, add pads of cold butter, a few at a time. In a small cup, stir
together the egg yolk and vanilla. With the motor running, gradually add
the yolk mixture; process until the mixture pulls together. If the mixture
seems dry, add some to all of the cold water. Turn dough out (it will be
crumbly) into the prepared pan; with floured fingertips, carefully press
the dough into an even layer over the bottom of the pan. TO MAKE THE
FILLING: In a large bowl, stir together the sugar, flour and nutmet until
blended. Add the blueberries; stir to coat. Spread the blueberry-sugar
mixture into an even layer over the crust. TO MAKE TOPPING: Work the butter
and sugar together with a wooden spool until blending. Using a fork,
gradually add the flour, stirring until the mixture resembles coarse
crumbs. Sprinkle the mixture evenly over the blueberries. BAKE for 15
minutes. Reduce the oven temperature to 350 degrees, and back for 25 to 30
minutes longer, or until the edges and topping are browned and the
blueberries are cooked. Cool on a wire rack before cutting into bars.
Lightly sprinkle with powdered sugar before serving.
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