The view from the window is a good reminder that fresh local berries are still months away. It's freezing cold and snowy! So, when it comes to berries, I need to think about what I have in my freezer. And to be honest, I find frozen berries quite tricky with baking. Have you made a pie or pastries that just turned way too wet and mushy? I have. Oh, many times. This recipe is different and perfect for frozen blueberries - they turn into a gorgeous, almost jelly like layer with the help of corn starch. They are easy to pack on the go - truly homemade tasting snack bars.
Ingredients (makes 20-25)
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup sugar
- 1/4 teaspoon salt
- 1 lemon, zest and juice
- 8 ounces (225 g) butter
- 1 egg
- 2 1/2 cups blueberries, fresh or frozen
- 1/2 cup sugar
- 4 tablespoons corn starch
Combine flour, baking powder, sugar and salt. Grate lemon zest into the mixture. Cut in cold butter. When the mixture is evenly crumbly, add in an egg. Mix just until combined.
Mix blueberries, sugar and lemon juice. Add in corn starch and toss well. Press half of the dough into the bottom of an oven dish (9 x 13 inches / 20-30 cm) lined with parchment paper. Spread the blueberry mixture on top. Crumble the remaining dough evenly on top of the berries.
Bake at 375 F (190 C) for 45 minutes or until the top is golden. Cool completely, and after that preferably allow them to set in the fridge for a few hours. Cut into bars.