{"id":3593,"date":"2013-04-19T18:11:36","date_gmt":"2013-04-19T22:11:36","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=3593"},"modified":"2013-04-19T18:11:36","modified_gmt":"2013-04-19T22:11:36","slug":"blueberry-crumb-bars","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=3593","title":{"rendered":"Blueberry Crumb Bars"},"content":{"rendered":"

I have blueberries in the freezer from last summer, and with spring upon us (despite the prediction of snow for tomorrow) I’ve been looking at ways to use them up.<\/p>\n

This is a Smitten Kitchen recipe, but it’s 5 years old, so I don’t mind reposting it here.<\/p>\n

\nBlueberry Crumb Bars<\/b>
\nAbout 16 cookies<\/i><\/p>\n

1\/2 cup white sugar
\n1\/2 teaspoon baking powder
\n1 1\/2 cups unbleached white flour
\n1\/2 cup cold butter
\n1 egg
\na pinch of salt
\nZest and juice of half a lemon
\n2 cups blueberries
\n1\/4 cup white sugar
\n2-3 teaspoons cornstarch (if you’re using frozen blueberries (and it just delicious with frozen) use a little more cornstarch)<\/p>\n

Heat your oven to 375 degrees. Grease an 8\u00d78 inch pan.<\/p>\n

Stir together 1\/2 cup sugar, 1 1\/2 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Pat half of dough into the prepared pan.<\/p>\n

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.<\/p>\n

Put in the oven. Set your timer for 35 minutes and when it goes off check every 5 minutes or so until top is slightly brown. Allow to cool for as long as you can stand it before cutting into squares. It is best when slightly warm.<\/p>\n<\/div>\n

\"Blueberry<\/a>
Blueberry Crumb Cookie<\/figcaption><\/figure>
\nThis makes an incredible cookie. I laughed with delight when I first bit into one. They’re that good.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dreaming of a blueberry summer.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3593","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/3593","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3593"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/3593\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}