blueberry crumb bars

Blueberry Crumb Bars

I bought a huge carton of blueberries at the beginning of this week, and by Friday I was beginning to worry they’d go bad if I didn’t finish them soon. It was time to put them into something. I’d never made anything except blueberry muffins, so I ventured to the internet to find a recipe for blueberry… something.

Smitten Kitchen had the recipe I wanted – blueberry crumb bars. They were very, very easy to make and don’t even require your butter to be room temperature, so they can be made on the fly. (Now that the school semester has started, I *definitely* don’t have time to be baking anything, but I always do anyway.) I was worried my dough was too floury and would just end up tasting like floured blueberries, but once it was baked it looked great and is so tasty.

Blueberry Crumb Bars

Blueberry Crumb Bars

Blueberry Crumb Bars
from Smitten Kitchen

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt 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.

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.  Cool completely before cutting into squares.



I had been wanting to make snickerdoodles for so long – and the only reason I hadn’t was… because I didn’t feel like buying cream of tartar. I don’t know of anything else that would require cream of tartar (although I know there are things out there do require it) and I couldn’t bring myself to buy it just to make cookies.

But of course, if for nothing but the sake of experimentation, I finally just broke down and bought the stuff. And voila, snickerdoodles could be made. Now I just need to figure out what other recipes have cream of tartar, or make truckloads of these cookies…


This recipe is called “soft snickerdoodles,” and they were very soft on the first day out of the oven, but turned completely hard and crunchy the next day. Fine with me, though; they still tasted good!


from Brown Eyed Baker

Yield: About 4 dozen

2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.

2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.

3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.

5. Chill the dough for at least 30 minutes.

6. In the meantime, mix together the sugar and cinnamon in a small bowl.

7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.

8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.

9. Chill the dough and cookie sheets between batches.

10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.