when life gives you lemons...

....you obviously make blueberry lemon crumb bars!

I am trying really hard to be a better baker. I typically can only make homemade chocolate chip cookies perfectly-- Everything else is hit or miss (usually a miss) but good thing I live with a sugar junkie. I swear, he will eat anything with sugar in it, on it, or around it! That's why I don't mind trying new recipes over and over again till I get it right--I know that no matter how terrible it turns out, he will still love it. I'd like to think it's just true love (true love for sweets or me is debatable :))

I came across this recipe here and it honestly is as easy as making box cake--but better because it's not actually box cake! I also love it because it isn't too, too sweet and the directions she laid out are just so easy to follow. I have reposted the recipe below with just a few tweaks that I did which turned out perfectly.  I hope you guys enjoy it as much as we did! 

 

Blueberry Lemon Crumb Bars

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces) and cut them into cubes
1 egg
1/4 teaspoon salt
Zest and juice of one and 1/2 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. (Mine was actually a tad bit smaller, but it worked out just fine) 

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 diced up 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 15-20 minutes in my oven) Cool completely before cutting into squares.