I love blueberries and wanted to use some today. Digging into my ever growing bundles of recipes I came across this one for Blueberry Crumb Bars. A slice goes down well with a cup of coffee or they work well for a quick dessert with a scoop of ice cream or a spoonful of whipped cream.
While typing out the recipe, I automatically typed ‘Swiss roll’ to describe the tin. That is what we called them back in Mammy’s kitchen. Who makes Swiss rolls today? I used to be a dab hand at it back in the day. Maybe they will come back into favour along with baked Alaska, one of these days.
Blueberry Crumb Bars
Preheat the oven to 190°C
1 cup white sugar
1 teaspoon baking powder
3 cups plain/all-purpose flour
1 cup cold butter/8 ounces
1 egg
¼ teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
½ cup white sugar
4 teaspoons cornstarch
Grease a 9×13 inch Swiss roll tin.
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.
In another bowl, stir together the ½ cup white 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.
Bake in the oven for 45-50 minutes, or until top is slightly brown.
Cool completely before cutting into squares.
These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!
For variation why not try sour cherries or cranberries when they are available. I prefer to use orange instead of lemon with cranberries.
Aside from the deliciousness of the subject, I always love to read posts from you British Isle folks. “A dab hand” ? I love it. Next thing you know, I’ll start spelling some words with “OU” instead of just the “O”. as in favor.
Al, we are really Irish living in a foreign land 😉 I was a dab hand at lots of things but master of few!
Yum, makes me want to try it and brew up some coffee.
Mine are about to come out of the oven. The problem will be trying to resist trying them before I prepare and cook dinner!
Can you eat butter in baked goods? I thought all dairy caused you problems.
Nancy, I substitute soya spread for my baking, but list the butter as per all my recipes when I write them up for use on my blog. I use vegetable or olive oil in savory cooking.
Gotcha. Thanks.
“Who makes Swiss rolls today?” I do, Grannymar, I do. I share your love of blueberries. Though prefer eating them “raw” and unadorned.
U
Mammy was Victoria queen and & I made Swiss rolls and egg sponges (same thing, different shapes). The disappeared in one sitting, almost as fast as meringues. I love all fruit, though blackberries would be my least favorite.