So, if you haven’t noticed, I can’t seem to stop with the fruits – evidently berries in particular. Call me fruity. I don’t know what it is exactly, the true source of motivation eludes me. However, I can’t seem to adequately explain the sense of joy and happiness I feel when it comes to baking. I honestly believe it has much to do with my amazement at my own success in following instructions and measurements exactly and completely. I’m certainly not one to stay within the lines.
I guess that it’s just a combination of the availability of all these terrific and delectable fruits and the sense of self-discipline I seem to temporarily have over my naturally unruly self. Well, whatever it is, it’s making my kitchen and home smell amazing and I don’t want that to stop.
Although I do realize that I’m reverting to my narcissistic foodie ways once more, indicating that it is yet again time to write about the other restaurants that I have been fortunate enough to try recently, I can’t say I’m not enjoying my time within my own kitchen. Oh, which also reminds me that I’m going to have an enormous list of restaurants to write about within the next week or two since tomorrow, I’m ecstatically going up, up, away and off to Los Angeles, California – undoubtedly a food mecca within the U.S. As always, one can eat and live vicariously through the photos and blogs on this site. So, look forward to taking an extremely overdue vacation with none other than, yours truly!
Until then, try throwing your friends an intimate summer dinner party! That’s what I did and it was an immense success. This blueberry crumb bar was made as the dessert to top off our entertaining and extravagant evening and it was actually the motor that drove me to invite my friends over for dinner and dessert. The blueberries were so plump and round like juicy, flavor-filled pearls. A total party in your mouth. While I found this recipe good as is, I accidentally added a little too much lemon to the crust. Hence, I ask you to please follow the recipe diligently instead of doing things ahead of yourself, which I kind of made the mistake of doing. Happy baking!
Blueberry Crumb Bars
From Smitten Kitchen
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of half a lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
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.
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.
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.