Blueberry and lemon are a classic combination, but I wanted to try something a bit different, so I swapped in lime instead. The result is something fresh, slightly tart, and highly addictive. If blueberries and lemon waltz in perfect harmony, blueberries and lime perform a tango. These buttery, crumbly goodies store best in the refrigerator, making them a perfect treat on a hot summer day.
Blueberry Lime Crumble Bars
Makes about 36 squares
3 c. AP flour
1 1/4 c. sugar, divided
1 t. baking powder
1/4 t. salt
1 c. cold unsalted butter (2 sticks), plus more for pan
1/2 t. vanilla
Zest and juice of one large (or 2 small) limes
4 c. blueberries (fresh or frozen - if frozen, let thaw)
1 T. corn starch
Preheat your oven to 375 degrees.
In a large mixing bowl, mix together 3/4 c. sugar, flour, baking powder, and lime zest. Add butter, egg, and vanilla, and use a pastry cutter to bring the dough together (the dough, as the name suggests, will be rather crumbly).
In a separate bowl, add blueberries and sprinkle with the corn starch and 1/2 c. sugar. Add the lime juice and stir well.
Grease a 9x13 pan (I prefer glass). Pat 2/3 of the dough into the pan, forming an even layer. Top with the blueberry mixture, and sprinkle remaining 1/3 of the dough on top of that.
Bake for 45-55 minutes, or until the top is golden brown. Let cool completely on a wire rack, and cut into small squares (mine were about 1 1/4" to 1 1/2"). Store in the refrigerator for the best texture.