Bar Cookies

Blueberry Crumb Bars

I had the Monday doldrums really badly today. Well, maybe doldrums isn’t the correct vernacular…. I felt uninspired and tired. I suppose it was because I woke up several times last night, and realized that no, Toto, I wasn’t in Rome anymore.

Which really kinda bummed me out.

So when Mom called earlier today, and suggested another trip/vacation, the first thing I thought of was, ” More Ricotta Fresca!” Which is this:


Freshly made ricotta cheese – sweet and creamy and unlike ANYTHING you’ve ever had here. And while I’m no expert, I’ve eaten more than my fair share of fresh ricotta in several states – and none of them have ever come close to this.

Just thinking about consuming it again is making my taste buds go agog with unrestrained passion for such an unparalleled culinary experience.

I think I need to sit down for a moment……

In the meantime, go make a batch of these bars. You won’t regret it.


One year ago: White Bean Roasted Garlic Hummus

Blueberry Crumb Bars – adapted from brown eyed baker

Crumb topping:
3 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1 cup cold unsalted butter, cut into small cubes
1 egg

Blueberry Filling:
4 cups fresh blueberries
1/4 cup granulated sugar
4 tsp cornstarch
Juice of one lemon

Preheat oven to 375 degrees.  Lightly grease a 9×13-inch baking pan.

Make the crumb topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan. In a separate large bowl, whisk together the sugar, cornstarch and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.

Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.


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