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Blueberry Raspberry Bars
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Description
These bars are like a blueberry-raspberry better-than-pie dream. I love pie. Any kind of pie, but especially berry pie. I was raised eating pie as the best dessert you can ever have. These are better than pie because they require half the work of making a pie and you still get all the flavor of summer.
Ingredients
- FOR THE CRUST:
- 1 cup Granulated Sugar
- 3 cups All-purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 1 Lemon, Zested
- 1 Egg
- 1 cup Cold Unsalted Butter, Cut Into Cubes
- FOR THE FILLING:
- ⅔ cups Granulated Sugar
- 2 Tablespoons Lemon Juice
- 4 teaspoons Cornstarch
- 4 cups Blueberries And Raspberries (Whatever Proportions You Prefer)
Preparation
Preheat oven to 375ºF and grease a 9×13 inch pan. Set aside.
In a medium bowl, whisk sugar, flour and baking powder. Mix in salt and lemon zest. Using a pastry cutter or fork, blend in egg and butter. This dough will be crumbly. Press half of the dough into the pan to form the crust.
In a separate bowl, prepare the filling. Stir sugar, lemon juice, and cornstarch. Gently fold in berries. Spread berries over the crust evenly. Crumble remaining dough over the top of the berries.
Bake for 45 minutes until top is lightly brown. Remove from oven. Cool completely before cutting into bars. Makes up to 24 bars.
Recipe copied from Annie’s City Kitchen.
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