Recently I've been tied away to camp/orientation. It's tiring but a fun journey to take. Since I got home, spent a little quality time with the mum since it's her 55th, and baked these to kill some in between spare time that I had before dinner. Bought a can of blueberry at NTUC and had no idea what to do with it. But here goes!
Ingredients
- 1½ cups white sugar, divided
- 1 tsp baking powder
- 3 cups all-purpose flour
- 1 cup unsalted butter (2 sticks)
- 1 egg
- ¼ tsp salt
- 1 pinch ground cinnamon
- 1 lemon, juiced and zested
- 4 cups fresh blueberries
- 3 tsp cornstarch
Directions
- Preheat the oven to 375°F. Butter a 9×13″ baking dish.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, cinnamon, 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 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 preheated oven for 45-60 minutes, or until top is slightly brown. Cool completely before cutting into 24 squares.
Recently I've been tied away to camp/orientation. It's tiring but a fun journey to take. Since I got home, spent a little quality time with the mum since it's her 55th, and baked these to kill some in between spare time that I had before dinner. Bought a can of blueberry at NTUC and had no idea what to do with it. But here goes!
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