In my oven...right now.

[hippywife]

Blueberry Crumb Bars

http://smittenkitchen.com/2008/07/blueberry-crumb-bars/

I'll let you know how they turn out, but they do come from Smitten Kitchen so I've no doubt they'll be delicious. :9

[wildflower]

1. Ooh...I have some blackberries left over

I just may try this with them. Do you think that would be good? This looks fabulous!

[hippywife]

2. Sure.

I was debating using blackberries or even a mix of berries myself. :hi:

[Duer 157099]

3. OMG those look soooo good!

I've only got dried blueberries. I wonder if I hydrated them if it just *might* sorta work?

[hippywife]

4. It might.

Maybe re-hydrate them in some warm apple juice, if not just warm water just enough to cover.

[hippywife]

5. The verdict.

Bill says they are delicious. I think they are very good but lack a little pizazz. I think the next time I'll mix some cream cheese into the dough and sprinkle just a little kosher salt in with the fruit.

Now the dishes are done and I'm waiting for my carrot cake muffins to come outta the oven so I can go to bed with my book.

Everyone have a restful evening and sleep well. :hi:

[EFerrari]

6. Yum! Bookmarked!

Thanks. :hi:

[hippywife]

7. Make sure to look at

the final post I made about the outcome before you make them.

A very good morning to you, Beth! :hi:

[pengillian101]

8. Holy cow that sounds yummy!

I actually have all the ingredients on hand, hippywife, including your sour cream suggestion - where and when would you add that?

Gads, this sounds most excellent!





"Blueberry Crumb Bars
Adapted from AllRecipes.com

Recipes like this make me wonder why I don’t use AllRecipes.com more. After seeing a blueberry crumb bar on another site, I immediately wanted to make them but the first recipe seemed overly fussy. I knew there was a simpler way to do it, and lo and behold, All Recipes had it. Once I swapped the shortening for butter–of course–and dolled it up with some lemon juice and lemon zest, they were just as heavenly as the 176 commenters promised they’d be.

I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). But if you have blueberries on hand, do not miss a chance to make these.

These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!

Yield: I cut these into 36 smallish rectangles

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

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, 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.

3. 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.

4. 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."

[hippywife]

9. Cream cheese, gilli.

Not sour cream.

I just drizzled a little loose lemon cream cheese icing I had left over from a cake I baked and it's pretty good.

:hi:

[pengillian101]

10. Ohhhhhhhhhhhhh!

I actually also have cream cheese and lemon, and could make something like that for a drizzle.

You inspire me in the kitchen and so :hi: thanks!