Blueberry Bars
Tools used: Square Flexipat, Perforated Baking Sheet, Cake Server Knife, Petite Grater, Stainless Mixing Bowl, Heat Resistant Spatula, FRENCH PANTRY Raspberry Violet Jam
Ingredients
2 1/4 cups flour
3/4 cup packed light brown sugar
1/2 teaspoon Kosher salt
2 sticks butter, at room temperature
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
1 teaspoon cornstarch
2 teaspoons vanilla extract
2 teaspoons lemon zest
1/2 cup blueberry or raspberry jam or FRENCH PANTRY Raspberry Violet Jam
Directions
Place the Square Flexipat on the Perforated Baking Sheet. Preheat the oven to 350 degrees F.
In the Stainless Mixing Bowl, or the bowl of a stand mixer, beat together the flour, brown sugar, salt, and the butter, until a crumbly dough forms. If the dough seems dry, add 1 Tablespoon water.
Press 1/2 of the dough into the bottom of the Square Flexipat. To the remaining dough, add the granulated sugar and the cinnamon.
In the Stainless Mixing Bowl, toss together the blueberries, cornstarch, vanilla, and lemon zest. Spoon the berries evenly over the dough. Dollop the jam over the berries. Sprinkle the remaining cinnamon-sugar dough over the berries. Transfer to the oven and bake for 45-50 minutes, until the crumble is a light golden brown.
Let cool completely before cutting into bars with the Cake Server Knife. Keep stored in a sealed container for up to 1 week.
* These blueberry bars are amazing! Perfect for summer and beyond. I've had this recipe pinned for a while and finally got to it. They are very easy, with everyday staples you already have on hand. I did use fresh blueberries but the recipe calls for a frozen option as well. This recipe is from Half Baked Harvest. Use blueberry jam, or use the FRENCH PANTRY Raspberry Violet Jam. These are going to be my go-to bars to take lots of gatherings this summer.