July = blueberry time
There’s something about July that is so blueberry-y.
It must be the fact that it is mid-summer and towards the end of berry season. And with July blueberries come these Blueberry Cream Cheese Crumb Bars. If that doesn’t sound good, I don’t know what does.
If you make this recipe, be sure to tag your creation with the hasthtag #foodfinessa.
Blueberry Cream Cheese Crumb Bars.
- 4 cups fresh blueberries
- 1/2 cup white, granulated sugar
- juice of 1 lemon
- 3 cups all-purpose flour
- 1 cup white, granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- zest of 1 lemon
- 3/4 cup cold cream cheese
- 3/4 cup 1-1/2 sticks unsalted butter
- 1 large egg
- Preheat oven to 350 degrees F. Grease an 8 by 8 inch pan. Set aside.
- In a large bowl, toss blueberries with sugar and lemon juice. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Using a pastry cutter, two knives, or your fingers (but making sure to work quickly in order to not melt the butter), cut the cream cheese and butter into the dry ingredients. Fold in the egg until the dough is clumpy yet not too wet.
- Pat half the dough tightly into the pan. Add in blueberry mixture, spreading it evenly over dough. Sprinkle remaining dough over blueberries. Bake bars for 40-45 minutes or until the top is golden brown. Enjoy warm or cool!
