So armed with a fresh supply of these juicy morsels I happily baked - and have a stack of things to try over the rest of the summer as long as the weather isn't too sweltering here in CA!
The prep was fun and easy!
BLUEBERRY CRUMB BARS
adapted from the Brown Eyed Baker
3 cups flour
1/2 cup Truvia Baking Blend (or 1 c. sugar, Splenda or Truvia)
1 tsp. baking powder
1/4 tsp. salt
1 cup cold, unsalted butter,cut into cubes
4 cups fresh blueberries
1/4 cup Truvia Baking Blend (or 1/2 c. sugar, Splenda or Truvia)
4 tsp. cornstarch
juice of 1 lemon
zest of 1 lemon
Preheat oven to 375. Lightly grease a 13x9" pan.
(The original directions called for using a pastry blender and feel free to do that. But I used a food processor and it came out perfectly crumbly! So those are the directions I am using!)
In a food processor bowl (at least 9 cup capacity), add flour, Truvia Baking Blend, baking powder , salt and cold butter in cubes. Quickly pulse the ingredients just until it seems blended and then add the egg and pulse a few more times. If you overprocess, it will come together like a dough!
Press half of the mixture (about 3-3 1/2 cups) into the baking pan.
In a large mixing bowl, whisk together the remaining Truvia Baking Blend, cornstarch, and lemon juice. Then fold in the blueberries and lemon zest and gently mix until the berries are coated. Spread the blueberry mixture over the crust, distributing the juice over the filling too. Crumble the remaining mixture over the top of the blueberry filling. (I sprinkled some mini cinnamon chips over all - purely optional).
Bake for 45-50 minutes or until the top is light golden brown. Cool before cutting into squares.