Fresh berries snuggled under a crumb top.
Ingredients
- all-purpose flour: 2 cups
- white sugar: 2 Tbsp
- lemon zest: 2 tsp
- pinch salt: 1 piece
- butter, chilled and: 0.5 cup (diced)
- egg: 1 piece
- vanilla extract: 1 tsp
- blueberries: 2 cups (fresh)
- white sugar: 0.25 cup
- ground nutmeg: 0.125 tsp
- butter: 5 Tbsp (softened)
- packed brown sugar: 0.5 cup
- all-purpose flour: 0.75 cup
- confectioners' sugar for dusting: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
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Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
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Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
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Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
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Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
