INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon lemon zest
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup salted butter, chilled and cut into cubes
2 teaspoons cornstarch
1 tablespoon lemon juice
2 cups fresh blueberries, at room temperature
1 1/2 tablespoons turbinado sugar
METHOD:
Preheat oven to 375°F. Butter and line an 8 x 8-inch baking dish with parchment or foil, leaving a few inches of overhang.
In a mixing bowl, combine flour, 1/2 cup granulated sugar, baking powder, salt, and lemon zest.
In a small mixing bowl, whisk together egg yolk and vanilla. Add egg mixture and cold butter cubes to the flour mixture and using a pastry cutter, cut butter into the flour until the mixture resembles coarse crumbs. Gently press 2/3 of the mixture evenly into the baking dish.
In a separate mixing bowl, combine the remaining 1/4 cup granulated sugar and cornstarch. Stir in lemon juice, then add blueberries. Toss blueberries to coat then spread blueberries evenly over the crust in the baking dish.
Sprinkle the remaining crumb mixture over the berry layer. Sprinkle turbinado sugar evenly over the crumb topping. Bake in preheated oven for about 38 – 42 minutes until the top is golden brown. Allow to cool for about 30-45 minutes before cutting into squares. Using the parchment overhang, gently lift out bars from the pan and place them on the cutting board. Cut into 9 or 12 squares and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
