Esta es una exhibición prevé de cómo se va ver la receta de 'Blueberry Lemon Crumb Bars' imprimido.

Receta Blueberry Lemon Crumb Bars
by Jaime Oliver

So these Blueberry Lemon Crumb Bars were actually supposed to get made & blogged last week for The Lady Behind The Curtain Dessert Challenge. The ingredients for the challenge were blueberries & lemon, obviously. Life got crazy & the bars never got made.

I had already bought all of the ingredients I needed though so I decided to still make them over the weekend & I'm so glad I did! They were delicious!! I packed them full of fresh blueberries & they had just a hint of lemon! The combo was perfect!! I would definitely recommend these for a perfect summer treat!!

BLUEBERRY LEMON CRUMB BARS

YIELD: 16 bars

INGREDIENTS:

COOKING DIRECTIONS:

Preheat your oven to 350 degrees. Grease an 8-inch square baking pan. Line the bottom with parchment paper, leaving an overhang on two sides; butter and flour the paper, tapping out excess.

Make the topping: In a medium microwave safe bowl, melt the 6 tablespoons of butter. Whisk in the brown sugar; then add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate the topping until ready to use.

In a medium bowl, whisk together the remaining 3/4 cup flour and baking powder; set aside. In a large bowl, using an electric mixer, beat the remaining stick of butter, powdered sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture and the lemon zest. Spread batter evenly in pan; sprinkle with the blueberries, and then the chilled topping.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using the paper overhang, lift cake onto a work surface; cut into squares.

Be sure to stay connected on social media for all the latest recipes & behind the scenes fun!

CHECK OUT DOREE, A PRETTY AWESOME MOMMY & FOODIE @