Jul 23

our favorite summer dessert



Our favorite thing about the summer – any season, really – is embracing what’s in season. And somehow, summer’s seasonal fruits and veggies always seem to be the best of the best. Is there anything better than pulling blueberries off the bush and eating them right away, still warm from the sun?

Okay, so we cheated. We didn’t pick the blueberries we used in this recipe, unless you count a trip to Mom’s Organic Market. But this is our favorite summer dessert – fresh, seasonal, easy (!) and so, so good.

These blueberry bars will make you many friends and will probably cement your status as your mom’s favorite child. Or your child’s favorite parent. We’re just sayin’.



The recipe comes to us straight from one of the greatest kitchens on the internet – Smitten Kitchen.

We came across it a few years ago, tested it out not expecting much more than a tasty bite, and were blown away when we first ate the fruits of our labors. These bars are good. Like, insanely good.

So good that when you make the first batch of the summer, you can’t even wait for them to cool down before taking a forkful from the pan. Sorry, roof of mouth. You were burned for a greater cause.



They’re good for dessert, with ice cream. They’re good for a snack. They’re good for breakfast, with coffee.

Blueberry crumb bars are good for any and everything. That’s our rule and we’re sticking to it.




Blueberry crumb bars

Recipe from Smitten Kitchen, photos by Glass Alley

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the 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.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.