Blueberries are delicious by themselves. They are like little bubbles bursting with flavour.
Could this extraordinary fruit be any better?
Yes. With a dynamic duo known as Butter and Oats.
You may have to cut your summery treats into bite sized pieces because people will definitely be fighting over them.
Crumbly, Craggly, Crumbles.
Blueberry Crumb Bars
(adapted from Cook’s Illustrated, Allrecipes.com, and Smitten Kitchen)
(and, very randomly, the blue colour also reminds me of Violet Beauregarde from Willy Wonka and the Chocolate Factory.)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp baking powder
2 cups all purpose flour
1/4 tsp cinnamon (I used 1/2tsp cinnamon and 1/8 tsp of nutmeg)
1 cup old-fashioned oats
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 large egg
1/2 tsp sea salt
Zest and juice of one lemon
4 cups fresh blueberries (you can use frozen berries too, but do not thaw them)
1/2 cup dark brown sugar ( I used less because my blueberries were very sweet)
4 tsp cornstarch
For the crust:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan. (line with parchment paper)
In a large bowl, stir together 1/2 cup brown sugar, 1/2 cup granulated sugar, flour, oats, cinnamon, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan (and reserve 2 cups for the topping). Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
Mix lemon juice, berries, sugar and cornstarch (sifting it helps) in medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
Yield: 24 bars (while the recipe notes that these should be enjoyed the day they are made, you can prepare the components ahead of time and refrigerate until ready to use)