Blueberry Crumb Bars

Remember the blueberries we picked a little over a week ago? They are all gone! We ate them in salads, as ice cream toppings, and as snacks…yum! :D In addition, I decided to use some to make these decadent blueberry cookies. The filling was full of summery berry flavor with a hint of citrus (and surprisingly not too sweet), and was sandwiched between crumbly, buttery crusts…so delicious!

Recipe from Smitten Kitchen
Crust
1 cup sugar
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Zest of ½ lemon and 1 lime*
1 cup cold unsalted butter (2 sticks) plus extra for greasing the baking dish
1 extra-large egg

Filling
4 cups fresh blueberries
½ cup sugar
4 teaspoons cornstarch
Juice of ½ lemon and 1 lime*

* Original recipe calls for 1 lemon but since I only had ½ a lemon, I added 1 lime as well which turned out great!

Adjust oven rack to the middle position and preheat oven to 375°F. Grease a 9 x 13-inch baking dish/pan and set aside. For the crust, in a large bowl, mix sugar, flour, baking powder, salt, and zest. Cut in 2 sticks butter with a pastry blender until mixture is crumbly. Then, stir in egg (with a fork) until dough is evenly moistened. Pat half of the dough in the baking dish. For the filling, in a medium bowl, gently mix the blueberries, sugar, cornstarch, lemon, and lime juice until evenly combined. Pour filling over the bottom crust and sprinkle the rest of the dough on top of the blueberry. Bake until top is golden brown, about 45 to 55 minutes. Cool completely before cutting into bite-size pieces. Store leftovers in the fridge.