Blueberry and lemon crumb bars
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Blueberry and lemon crumb bars
Last updated 6/12/2012 1:09:21 AM. Recipe ID 36270. Report a problem with this recipe.
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      Title: Blueberry and lemon crumb bars
 Categories: Blueberry, Desserts
      Yield: 24 Servings
  1 1/2 c  All-purpose flour;
      2 tb Sugar
      2 ts Grated lemon rind
    1/4 ts Salt
    1/2 c  Cold butter; cut in 1/4"
      1 lg Egg yolk
      1 ts Vanilla extract
      1 tb Cold water; optional

    1/2 c  Sugar
      2 tb All-purpose flour;
    1/4 ts Freshly ground nutmeg
      2 c  Blueberries; rinsed and

      5 tb Soft butter
    1/2 c  Packed light brown sugar
    3/4 c  All-purpose flour;
           Confectioner's sugar
  Oven 400F / 200C. Butter is unsalted unless otherwise stated.  Lightly
  butter a 13- x 9-inch baking pan. TO MAKE THE CRUST: Combine flour,
  sugar, lemon zest and salt in the bowl of a food processor. With the
  motor running, add pads of cold butter, a few at a time. In a small
  cup, stir together the egg yolk and vanilla. With the motor running,
  gradually add the yolk mixture; process until the mixture pulls
  together. If the mixture seems dry, add some to all of the cold
  water. Turn dough out (it will be crumbly) into the prepared pan;
  with floured fingertips, carefully press the dough into an even layer
  over the bottom of the pan. TO MAKE THE FILLING: In a large bowl,
  stir together the sugar, flour and nutmet until blended. Add the
  blueberries; stir to coat. Spread the blueberry-sugar mixture into an
  even layer over the crust. TO MAKE TOPPING: Work the butter and sugar
  together with a wooden spool until blending. Using a fork, gradually
  add the flour, stirring until the mixture resembles coarse crumbs.
  Sprinkle the mixture evenly over the blueberries. BAKE for 15
  minutes. Reduce the oven temperature to 350 degrees, and back for 25
  to 30 minutes longer, or until the edges and topping are browned and
  the blueberries are cooked. Cool on a wire rack before cutting into
  bars. Lightly sprinkle with powdered sugar before serving. 

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Recipe ID 36270 (Apr 03, 2005)

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