Everything is finally over our new home and it is oh so nice to be living out of one home rather than two. Moving day was a nightmare, and I’ll elaborate on that in another post…but lets just say that it did not run smoothly…at all!
I thought this afternoon I’d give this old school over we have in our new house a spin, since the toaster over really isn’t cutting it for me! It’s going to be a bit until we get our fancy new over, so I better learn to love this one.
And what better way to christen the new place than with Blueberry Crumb Bars! I adapted Smitten Kitchen’s recipe quite a bit, in an attempt to make it healthier. I really couldn’t justify putting 2 sticks of butter in and I prefer to use whole wheat flour whenever I can.
Blueberry Crumb Bars (adapted from Smitten Kitchen)
1 cup raw sugar
1 teaspoon baking powder
2 cups white whole wheat flour
1 cup ground quick cook oats
½ cup cold unsalted butter (1 stick)
1 egg white
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup raw sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. Pulse the oats until fine, and then add to a medium bowl.Stir together with 1 cup sugar, 2 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter, egg and egg white. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the 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.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.
Did you bake anything fun this weekend?? Do you have any Fourth of July food traditions?