On with DESSERT!!!!!! You’ll love these bars because they’re ultra easy to make and not heavy in taste or texture. Which could be bad because you feel like you could eat about 10 of them! I have been addicted to anything in bar form lately and shortbread crust. The two together leave you with 1,000 possibilities! I just can’t get enough!
I’d like to talk about Spring. Spring: get here. NOW!! I’m sick of winter. The prediction of more snow has just made me more **blah** and I’m pretty much over it. Even the spicy Korean food and the upcoming wine party in my life, along with coveted spring break aren’t enough to lift my spirits. Thanks Spring–I feel better now……
These come together in no time and aren’t ‘over the top’ sweet like so many desserts are. These are great with a scoop of vanilla ice cream or extra berries on top to adorn their perfection. These are also great for sharing since they can sit out without breaking down or cause any foodborne illness.
an hour + cooling time
Crust & crumb topping
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar (light or regular)
- 2 cups blueberries (frozen or fresh is fine)
- 3 tablespoons corn starch
- 1/4 cup sugar
- Preheat oven to 350F. Line 9×9-inch baking pan with aluminum foil.
- Make the crust.
- In a large bowl, whisk together flour, sugar, salt.
- Cut butter into chunks and add to flour mixture. (I grate butter using a cheese grater since I never have any that’s soft)
- Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs.
- Pour HALF (or about half) into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
- Add brown sugar to the other half and mix to combine
To make filling:
- Toss the blueberries with the corn starch and sugar
- Top crust with berries
- Sprinkle crumb topping all over the pan
- Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
- Cool completely before slicing.
- Top slices with confectioners’ sugar to serve.
Makes about 16 bars.