By Chef Alli

Ingredients

Crumb

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp. baking powder
• ½ tsp. kosher salt
• 1 cup cold, unsalted butter, diced into small cubes
• 1 egg

Blueberry Filling

• 4 cups fresh blueberries
• ½ cup granulated sugar
• 4 tsp. cornstarch
• juice of 1 lemon (approx. 3 Tbs.)
• ½ tsp. lemon zest

Instructions

Preheat oven to 375 degrees. Line a 9 x 13 pan with heavy-duty aluminum foil, then lightly grease the foil. 

In a medium bowl, combine the flour, sugar, baking powder and salt.  Using a fork, cut butter into the flour mixture, then the egg, creating a crumbly dough.  Press half of the dough mixture into the prepared 9 x 13 pan. 

Meanwhile, make the filling by whisking together the sugar, cornstarch, lemon juice and lemon zest in a large mixing bowl; fold in the berries, coating well with the sugar mixture.  Spread the blueberry filling over the crumb dough in the pan; crumble the remaining dough evenly over the blueberry layer. 

Bake, uncovered, for 40-45 minutes, or until crumb topping is golden brown.  Cool completely before lifting foil and bars from baking pan to the counter.  Flatten foil flat, then use your bench scraper to cut the bars into 18-24 squares, depending on the size you desire.  Store in an air tight container.