1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
The Carnivorous Herbivore |
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Whenever I think of summer, I think of blueberries. I was one of those fortunate ones who lived amongst hundreds of blueberry bushes. Summer desserts consisted of blueberries either in a fruit salad, or with a bit of cream. So simple, and so perfect. This dish is just as simple, and just as perfect. The crumble is easy to make, and is used for both the base and the topping, with tons of berries in between. This is delicious for an Independence Day picnic, bake sale, or summer housewarming. Add a few sliced strawberries for a July fourth twist! Happy Independence Day, everyone! Thanks to Smitten Kitchen for the recipe! You'll need: 1 cup white sugar 1 teaspoon baking powder 3 cups all-purpose flour 1 cup cold unsalted butter (2 sticks or 8 ounces) 1 egg 1/4 teaspoon salt Zest and juice of one lemon 4 cups fresh blueberries 1/2 cup white sugar 4 teaspoons cornstarch Note: I halved the above and it fit perfectly in an 8x8 inch pan. Preheat the oven to 375 degrees and grease a 9 x 13 inch pan. In a medium bowl, stir together the sugar, the flour, and the baking powder. Mix in the salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be very crumbly. Pat half of dough into the prepared pan. 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. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares. Enjoy!
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