I found this recipe on Smitten Kitchen, one of my favorite food blogs. I saw it about a year ago, filed it away in my noggin, forgot all about it, rediscovered it, baked it, fell in love with it, and then forgot about it for 2 months. And now, ladies and gentlemen, I am FINALLY posting it. Please don’t let my treatment of this recipe suggest that it is anything other than extremely delicious and simple. It is a keeper. I made it the week my niece stayed with me and packing it in her lunch for camp. I don’t think she minded.
1 1/2 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
3/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
4 teaspoons cornstarch
- Preheat the oven to 375 and prepare a 9×13 inch pan (I suggest a parchment “sling” + pam, but just pam works fine).
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in 1/2 teaspoon 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. Press down to compact and ensure even coverage.
- In another bowl, stir together 1/2 cup sugar, 1/4 teaspoon salt, 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 40-50 minutes, or until top is slightly brown. Cool completely before cutting into squares. Can be refrigerated for 1+ week