Wednesday, July 30, 2014

I know...more blueberries....Blueberry Pie Bars

This past weekend was well...relaxing and tiring all at the same time.  Seems crazy, but you know what I am talking about.  Since it is the end of July again it was time for the annual Tour de Shore ride from Philadelphia to Atlantic City.   James and I made it, and somehow with out getting caught in any of the rain showers coming through the area.  That was the tiring part.  It was nice to just hangout at the beach Saturday, sleep in, walk to Wawa for breakfast and Rita's for dessert and just have a general plan without all the details being planned out.  

A little pre-ride on Saturday, plus Charles and I had to try out James' tandem.  I was seriously so afraid I was going to injure myself before the ride the next day.  You would have thought I didn't know how to ride a bike.

So many people come out for this ride!  Irish Pub Tour de Shore

All done! We made it the 65 miles to the beach.

Before the ride, well admittedly a couple of weeks ago now, where these blueberry pie bars.  Charles took a poll from those on his team to see what they wanted me to bake.  The winner was actually Lemon Bars, but I had already made lemons bars for them twice, so I figured why not make lemon bars and something else.  That something else turned out to be these blueberry pie bars.  The crust if shortbread like and very tender, with a crumbly almost soft textured top over the blueberries.  These bars are not too sweet, and the blueberries really shine in them.  Give them a try and Enjoy!

I am lazy and love using my food processor to make anything where the butter starts out cold.

Ready for the oven now that the crumble topping is there with the blueberries just peaking out.

Lemon and Blueberry pie bars, the choice was up to them.

Blueberry Pie Bars: (recipe adapted from The Novice Chef)
3 cups all-purpose flour
1 1/2 cups sugar, divided
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
zest and juice of one lemon, divided
1 cup (1 sticks) cold unsalted butter, cut into chunks
1 large egg
2 teaspoons vanilla extract
4 cups fresh blueberries
4 teaspoons cornstarch

1.  Preheat the oven to 375°F. Grease a 9×13 inch pan.

2.  In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest.  

3.  Add the butter, egg and vanilla extra. Pulsing until dough is crumbly.  Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.

4.  In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

5.  Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long - the bottom will burn).  Cool completely before cutting into squares. Store in an airtight container at room temperature.

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