Although available year round, I think of blueberries as a summer fruit. Recently, I purchased some that were grown in east Texas, big, beautiful, and bursting with flavor. I never knew blueberries could be grown here in Texas. Aside from the heat, (and perpetual drought) I love summer here. It’s a dry, like open your oven door and stick your head in, heat. I prefer that over the humid, walk outside and melt into the pavement, heat. Over 20 some odd years, we have grown accustomed to the inferno!
Sorry for the rant……. back to blueberries. Not only delicious, the little blue morsels offer a healthy dose of antioxidants, fiber and have a low glycemic index. They are good for you!! I love them in a salad, in pancakes, and in this yummy shortbread bar. I ran across this recipe on all recipes.com submitted by Chef John. His recipes are easy to follow and many are accompanied by an instructional video, which is good for any visual learner, like me.
Every Spring I find myself dreading the hot, dry summer that lies ahead, but not this year. Rather than complain, I plan to enjoy the heat, (did I just say that?) and jump feet first into the cool pool!
Blueberry Shortbread Bars
Ingredients
1 stick cold unsalted butter, cut into small cubes
1 1/2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1 egg yolk
1/2 teaspoon ice water, more if needed
3/4 to 1 cup fresh blueberries, washed
Directions
- Preheat oven to 375 degrees F
- Whisk together flour, sugar, cinnamon, salt and baking powder in a large bowl.
- Cut in cold butter using a pastry cutter until butter pieces are about pea size. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
- Pour about 3/4 of the crumb mixture into an ungreased 9×9 inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbs. Press lightly.
- Bake 30 to 35 minutes until the top is golden and sides are crisp and lightly browned. Cool completely and cut into squares/bars.
Recipe adapted from Chef John on Allrecipes.com
