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Loading...| 1 cup granulated sugar | |
| 1 tsp baking powder | |
| 3 cups all-purpose flour | |
| ½ tsp Fleur de Sel | |
| Zest of one lemon | |
| 2 sticks cold, unsalted butter, cut into chunks | |
| 1 large egg, beaten | |
| ½ cup Lemon Sugar | |
| Juice of one lemon | |
| 2 tsp Tahitian Cookie Extract | |
| 1/2 tsp Pure Lemon Extract | |
| 4 tsp cornstarch | |
| 4 cups fresh or frozen blueberries |
These sweet-tart crumble bars have a buttery short crust with just the perfect little salty pop. We bring a duo of extracts – Tahitian Cookie Extract and Pure Lemon Extract – to heighten the flavor from the blueberries. Bake up a batch, then steep a cup of our Blueberry Jasmine Green Tea, and you’ll definitely be singing the blues—in a good way!
This recipe was featured in the June 2018 issue of Country Roads Magazine.
| 1. | Preheat oven to 375°F degrees. |
| 2. | Place the sugar, baking powder, flour, Fleur de Sel and lemon zest in the bowl of a food processor. Pulse to combine. Add in half of the butter chunks and the egg. Pulse to combine. Add in the remaining butter and pulse until a ball of dough comes together. Divide in half and set aside. |
| 3. | In a bowl, combine the Lemon Sugar, lemon juice, extracts, cornstarch and blueberries. Allow to sit for 15 minutes. |
| 4. | Grease a 9X13 pan. Press ½ of the short crust into the bottom of the pan. Pour the blueberry filling over the crust. Crumble the remaining short crust over the filling. |
| 5. | Bake for 45 minutes or until the top is lightly brown. Cool completely before cutting—we found it easiest to cut them after they were chilled. |
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