Blueberry-Lemon Crumb Bars

OPEN KITCHEN with NATHAN SCOTT

Blueberry-Lemon Crumb Bars

Cut into bars and served with ice-cold milk, these Blueberry-Lemon Crumb Bars are always a favorite.

Ingredients

            Makes one 8-by-11-inch pan

	2¼	cups, plus 1 tablespoon, all-purpose flour
	½	teaspoon baking powder
		Kosher salt
	¾	cup (1½ sticks) unsalted butter, softened, plus more for greasing
	1	cup, plus 1 tablespoon, granulated sugar
	3	large eggs
		Zest of 1 lemon, finely grated
	½	cup milk
	8	ounces fresh or frozen blueberries
	¾	cup light-brown sugar
	¼	teaspoon ground cinnamon

Directions

1.    Preheat the oven to 350ºF.  Butter an 8-by-11-inch baking pan and set aside.  Sift 1½ cups of the flour together with the baking powder and ¼ teaspoon of the salt.  Set aside.

2.    In the bowl of an electric mixer, fitted with the paddle attachment, cream together ½ cup (1 stick) of the butter with 1 cup of the granulated sugar until light and fluffy, 3 to 5 minutes.  Scrape down the sides of the bowl, as needed, with a rubber spatula.  Incorporate the eggs and lemon zest, one at a time, mixing well after each addition.  Then, with the mixer running on low, alternate adding the reserved flour and milk.  Mix until everything is well combined, and then pour the batter into the prepared baking pan and set aside.

3.    In a mixing bowl, toss the blueberries together with 1 tablespoon of granulated sugar and 1 tablespoon of flour.  Sprinkle the blueberry mixture evenly over the surface of the batter.

4.    In a mixing bowl, combine the remaining ¾ cup of flour and ¼ cup (½ stick) of butter with the brown sugar, cinnamon, and a pinch of salt.  Cut in the butter, until the mixture resembles coarse meal. Sprinkle the streusel mixture evenly over the top of the blueberries.

5.    Bake in the preheated oven until a cake tester inserted into the center of the dessert comes out clean, 50 to 55 minutes.  Remove from the oven and cool before serving.