In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.Īdd blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish. Press 1/2 of the mixture evenly into prepared baking dish. In a small mixing bowl, whisk together egg and vanilla until combined.Īdd egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs. In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt. This will allow you lift the bars out easier after baking. I like to line the dish with a parchment paper sling (parchment that hangs over the side of the dish) and butter the parchment paper as well. A delightfully easier and more portable version of blueberry crumble.ģ cups all-purpose flour (spoon and level)ġ cup plus 2T butter, chilled and cut into cubesĤ cups fresh blueberries, at room temperature This recipe is from a site called Cooking Classy. Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: Servings: 15
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