Blueberry Crumb Bars

I was digging around the freezer and found some frozen blueberries.   Lately, I have been trying some new gluten-free, egg-free and dairy-free recipes, but I wanted to make something easy, tried and true... and also DELICIOUS!  This is another classic recipe I should write down for the kiddies.  I have been making these squares for over 5 years!

Blueberry crumb bars came to mind.  I wasn't in the mood to make yummy blueberry muffins.  

I must thank Allrecipes.com for the wonderful selection of recipes.  What makes this website invaluable is the number of ratings and reviews for each recipe.  Reading the reviews from people who have made this recipe makes a world of difference for those who wonder if the recipe is good.  Looking at my binder full of printed recipes, I saw that it has been a while since I made Blueberry Crumb Bars.   I have brought these to potlucks and social gatherings with requests for this recipe.  

This recipe is very easy to put together.  I decreased the sugar and used butter instead of shortening.  The butter makes them smell scrumptious while baking!

Make the dough with a pastry blender and pat half of the crumbly flour mixture into a 9x13 greased pan.  Lightly pat the crust and smooth it evenly with the back of a tablespoon.

Next, spread the blueberry/sugar/cornstarch mixture evenly on top of the dough.  

Spoon the remaining dough evenly over the berry layer and pop in preheated oven. 

Bake in 375F oven for about 45 minutes or until top is slightly browned.  

The combination of butter, juicy blueberries and crunchy crust makes this an addictive square.  They may not look fancy but after one bite, you will want to reach for another one!

Blueberry Crumb Bars

1 cup white sugar (I used 2/3 cup)
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening (I used butter)
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar (I used 1/3 cup)
3 teaspoons cornstarch 

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. 
Dough will be crumbly. Pat half of dough into the prepared pan.  

In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

- Adapted from Allrecipes.com: Blueberry Crumb Bars

To make them prettier, I dusted the blueberry bars with powdered/icing/confectioners' sugar.  Nessa brought these squares to her class for Snack Day with some strawberries and carrot cake.  She told me that everyone LOVED them!

Enjoy!

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Reduced Sugar Butter Tart Squares

In the middle of June, I had a craving for something that tasted like Christmas but it had to be easy, buttery and sweet.  Butter Tart Squares!  I like making one big pan full of yummy squares.  They are great for sharing!   

Butter tarts are a classic Canadian treat.  I usually see them on cookie platters around the holidays and Christmas.  These tarts are LOADED with sugar, raisins and nuts.  Classic ingredients for the holidays.

The original recipe was from Canadian Living Magazine.  I doubled the recipe to fit a 9"x13" pan but I cut the brown sugar in half!   Nuts were omitted due to nut allergies in the family.  I couldn't bring myself to use the whole amount of sugar.  

Everyone loved these squares!  Even with the reduced sugar, they were still sweet enough from the raisins and shortbread crust.  I don't like my treats tooth-achingly sweet, just sweet enough.  With butter.  For butter tart purists, you can add up to the full amount of sugar.  For us, it was tasty enough!  My son enjoyed each bite with his eyes closed...  YUM!

Reduced Sugar Butter Tart Squares

makes 1- 9"x13" pan

Crust:

2 cups all-purpose flour

1/2 cup granulated sugar (I used 1/3 cup) 

1 cup butter

Topping:

1/4 cup butter, melted

4 eggs,  lightly beaten

2 cups light brown sugar (I used only 1 cup!)

1/4 cup all-purpose flour

1 tsp baking powder

1 tsp vanilla

2 pinches salt

2 cups raisins (I used 1.5 cups)

1 cup coarsely chopped pecans (I omitted)

In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9x13-inch pan; bake in 350°F (180°C) oven for 15 minutes.

Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.

- Adapted from Canadian Living Magazine: July 2009

Enjoy!

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