I also subbed whole wheat flour for half of the AP flour, which lent itself so nicely to this rustic dessert
:: Blueberry Crumb Bars ::
Adapted from Smitten Kitchen
Yield: 36 small bars
1 cup white sugar
2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 cup cold unsalted butter (2 sticks)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
Preheat the oven to 375. Grease a 9×13 inch pan (I prefer Bakers Joy, it doesn't mess up your pans).
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 1/2 cup 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.
Cool completely before cutting into squares. I found that chilling in the fridge for a few hours helped immensely.
These get a little soggy after a few days, so you can either freeze these (triple wrap in plastic) or bring them home when you visit your family, like I did. These didn't last long!
Let me know how you like them!