Now that summer is in full bloom and fresh berries are abundant, I’ve been making jam like crazy. As addicted as I’ve become to canning though, I still love to incorporate berries into sweet baked treats when it’s not too hot to turn on the oven. These bars are easy to whip up, and the fun part is that you can substitute the blueberries for whatever berry you like – raspberries, strawberries, blackberries – the possibilities are endless!
For the filling:
- 3 cups fresh blueberries
- 1/3 cup granulated sugar
- 3 Tbsp brown sugar
- 3 tsp cornstarch
- 1 tsp ground ginger
- 1 Tbsp lemon juice
For the dough:
- 1 cup unsalted butter
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 2 cups flour
- 2 Tbsp cornstarch
- 1 tsp kosher salt
First, measure out three cups of blueberries.
Preheat the oven to 350 degrees and grease a 9×9″ baking dish. Crush the blueberries and then pour them into a medium bowl. In a small bowl, mix together the sugars, cornstarch, and ginger. Stir the sugar mixture and lemon juice into the blueberries.
In a medium bowl, cream together the butter, brown sugar, and vanilla.
In another medium bowl, whisk together the flour, cornstarch, and salt.
Add the dry ingredients into the wet ingredients half at a time until crumbly.
Press 2/3 of the dough into the pan, reserving the remaining third. Bake the crust about 10 minutes or until very lightly browned.
Pour the blueberry filling on to the hot crust, and then sprinkle the remaining dough over the top.
Bake 20-25 minutes or until the crumb topping turns golden brown.
Cool before serving.