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:
- 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.
- In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder, and salt.
- In a small mixing bowl, whisk together egg and vanilla until combined.
- 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.
- Press 1/2 of the mixture evenly into the prepared baking dish.
- In a separate mixing bowl, whisk together the remaining 1/2 cup granulated sugar and cornstarch, and stir in lemon juice.
- Add blueberries then toss mixture to evenly coat, pour, and spread coated blueberries evenly over the crust in the baking dish.
- Sprinkle the remaining crumb mixture over the berry layer.
- Bake in a preheated oven for about 38 – 42 minutes until top is golden brown.
- Allow to cool for about 20 – 30 minutes before cutting into squares.
- Store cooled bars in an airtight container in the refrigerator (rewarm in the microwave for 10 – 15 seconds if desired).