At the beginning of the summer, I thought the vacation was flowing out slowly, like a thick stream of honey onto a bowl of Greek yogurt. I was thankful and I took each day at a time.
I've gotten an internship for the summer. I've been busy but I'm apprecitaive of the experiences I'm gaining. I've been in kitchen too. I've made a sweet potato hash and spicy cornbread. I can now proudly say that I've made a cheesecake (sans mixer). I have also made a couple more blueberry yogurt cakes, uber healthy carrot cake cupcakes, a batch of semi-failed maple pecan muffins. (I decided to be all healthy and swap all the oil for yogurt, half of the flour for whole wheat pastry. Tough but edible when extremely hungry.)
Now that my schedule has arrived, and college worries are piling up, I know summer will be closing after a blink of an eye. I want to savor the rest of August. See, eat, watch, read and do things I can't during my senior year. (All because of two simple words. College. Apps.)
And now, on to these pretty bars. These blueberry crumb bars are the reeaaaaal deal. Everyone in my household enjoyed them. "Let's make lemon bars next time," my mom said, after she praised the bars. They're pretty and delicious enough to trick someone into thinking they're complicated. While snickering to yourself, recite the recipe you've memorized. (I did.)
Blueberry Crumb Bars
Barely adapted from Smitten Kitchen
I literally memorized the recipe! I've only made one, teeny alteration. Can you find it?
1 c sugar
1 lemon, zested
3 c flour
1 t baking powder
1/4 t salt
1 c cold, unsalted butter
1/2 c sugar
4 t cornstarch
1 lemon, juiced
4 c blueberries
Preheat the oven to 375 and prepare an 11x13 pan. I used a rectangular glass pan that has "3 quarts" etched on the bottom.
Combine the zest and the 1 c of sugar together. Mix well so that the zest is fully incorporated. Add the flour, baking powder, and salt. Then, add the butter and the egg. Use a fork or a pastry cutter to incorporate. Press half of the dough into your prepared pan.
Mix 1/2 c sugar, lemon juice, and cornstarch together. Add blueberries and mix. Pour in the blueberry mixture. DO NOT LEAVE OUT THE PINK LIQUID! Sprinkle the rest of the dough on top of the blueberries.
Bake for 40-60 minutes. My bars baked in 40; Deb's baked in 60. Cool before cutting.