Baby You're a Firework

I LOVE blueberries and since we are solidly in blueberry season I decided to make a July Fourth treat. But in order to make it truly patriotic I had to add a bit of red to the mix et voila - blueberry & strawberry crumble bars. They are very easy to make and pretty no fuss which is exactly what I want when baking in the summer.

 Blueberry & Strawberry Crumble Bars























Ingredients

 Blueberry Filling2 cups fresh or frozen blueberries2 cups of strawberries cut in large pieces3 teaspoons cornstarch2 tbsp lemon zest2 tablespoon freshly squeezed lemon juice , don't use bottle lemon juice - it's too tart1/3 cup granulated sugar


Crust and Crumble1 1/2 cup all-purpose flour , spooned & leveled3/4 cup granulated sugar1 teaspoon baking powder1 Cup unsalted butter2 large egg yolkTurbinado sugar for sprinkling


InstructionsPreheat the oven to 375 degrees. Line a jelly roll baking pan (9x12) with aluminium foil and grease with butter. In a medium bowl toss together the ingredients for the fruit layer (blueberries, strawberries, cornstarch, lemon zest, lemon juice & sugar). Set aside. In a separate large bowl whisk together the flour, sugar & baking powder. Cut in the butter & egg yolks I like to use my hands to make sure the butter is fully incorporated. It should look like fine wet sand. Press about two thirds to three quarters of the mixture into the bottom of the prepared pan. Pour the berry mixture over top. Crumble the remaining dough over the berry mixture by squeezing it in a fist with your hand, then crumbling it over top. Bake in the oven for about 60 minutes or until the berries are bubbling and the crumble layer starts to get golden brown. Allow to cool fully to room temperature (about 3-4 hours) . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares.

 ****Adapted from Just So Tasty

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