July 11, 2010

If you've got blueberries to use...

Give these a shot.

I made these a few weeks ago because I was in the mood to bake but didn't want to hassle with individual cookies or anything time consuming. I kind of pieced this recipe together but the end result was wonderful and I will most certainly make this again. Although next time I would double the crust recipe and use a smaller pan - 8x8 square - instead of a small oblong pan.

We'll call these Blueberry Cookie Bars

For the Crust

Combine 1 1/2 cups flour and 1/2 cup powdered sugar. Cut in 1 1/2 sticks butter that's room temperature and has been cut in to pieces. Press firmly in to a sprayed pan to form a crust. Bake at 350 until lightly browned - about 15 minutes if you're using a 13x9 pan. I used the next size down and it took about 10 minutes. But again, next time I'd double this and use an 8x8.

For the Blueberry Mixture

I used about 2 cups of blueberries, mostly fresh and a handful of frozen to make up the difference. Add in 1/2 cup sugar and 3 T cornstarch. Place all of this in a saucepan and simmer until the blueberries break up and the mixture forms a nice thick jelly mixture. Pour this mixture on top of the crust and bake for another 20 or so minutes until the mixture sets up.

Let cool, and enjoy!

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