Blueberry Crumb Bars

INGREDIENTS:

Crumb Mixture:

• 3 cups (390g) all-purpose flour (spoon and level)
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup (226g) cannabutter, chilled and cut into cubes (see #41cBlog for recipes)

Filling:

• 1 Tbsp (9g) cornstarch
• 1/2 cup (100g) granulated sugar
• 1 1/2 Tbsp (22ml) lemon juice
• 4 cups (538g) fresh blueberries, at room temperature

INSTRUCTIONS:

1. Preheat oven to 375 degrees F. Butter a 9×13-inch baking dish (also line with parchment and butter parchment if you’d like to lift them out easier), set aside.
2. In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder, and salt.
3. In a small mixing bowl, whisk together egg and vanilla until combined.
4. Add egg mixture and cold butter cubes to the flour mixture and using a fork or a pastry cutter, cut the mixture together until it resembles coarse crumbs.
5. Press 1/2 of the mixture evenly into the prepared baking dish.
6. In a separate mixing bowl, whisk together the remaining 1/2 cup granulated sugar and cornstarch, and stir in lemon juice.
7. Add blueberries then toss mixture to evenly coat, pour, and spread coated blueberries evenly over the crust in the baking dish.
8. Sprinkle the remaining crumb mixture over the berry layer.
9. Bake in a preheated oven for about 38 – 42 minutes until top is golden brown.
10. Allow to cool for about 20 – 30 minutes before cutting into squares.
11. Store cooled bars in an airtight container in the refrigerator (rewarm in the microwave for 10 – 15 seconds if desired).

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