Friday, June 12, 2015

Blueberry Lime Crumble Bars

Blueberry season is upon us, my friends!  The husband and I have made an annual tradition of heading to a nearby berry farm and picking tons of a large, tart variety.  After thoroughly gorging ourselves, we freeze several quart bags of them to keep on hand for the rest of the year.  I made these bars a few weeks back with the last lingering frozen berries on hand, hoping that the berry farm would open soon.

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 egg
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.

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