Combine the best flavors of classic blueberry muffins with the structure of a berry buckle
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- Zest of one lemon
- 1 cup unsalted butter , cold and cubed
- 1 large egg
- 1 lemon's juice
- 1/2 cup granulated sugar
- 4 teaspoons cornstarch
- 2 fresh blueberries
Preheat oven to 375F. Line an 8x8" pan with parchment.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. Use a fork or pastry cutter to blend in the butter and egg.
Pat half of dough into the prepared pan.
In another bowl, stir together blueberries, sugar, cornstarch and lemon juice. Pour the blueberry mixture evenly over the crust.
Crumble remaining dough over the berry layer.
Bake for 45 minutes, or until slightly brown. You might need to broil it for no more than 30 seconds to get that nice brownness on top.
Cool completely before cutting into squares.
Serving: 1two-inch squareCalories: 514kcalCarbohydrates: 77gProtein: 5gFat: 21gSaturated Fat: 13gCholesterol: 72mgSodium: 123mgPotassium: 83mgFiber: 2gSugar: 43gVitamin A: 674IUVitamin C: 3mgCalcium: 43mgIron: 2mg