recipe 22
Blueberry crumble bars with lemon glaze
Heather Adams
Ingredients
Cookie Base + Topping:
1/2 cup cold butter, cut into pieces
1 pouch (17.5 oz) Sugar Cookie Mix
Filling:
3 cups fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
1 tbsp lemon zest
1 tbsp lemon juice
Glaze:
1 cup powdered sugar
1-2 tbsp fresh lemon juice
Instructions
1. Heat oven to 375 degrees F. Line a 9-inch square pan with parchment paper.
2. In a large bowl, cut butter into cookie mix, using a pastry blender or fork, until mixture is crumbly.
3. Reserve 1 cup of mixture for topping; set aside. Press remaining mixture in the bottom of the pan. Bake 15 minutes.
4. In a medium bowl, mix filling ingredients.
5. Spread filling over partially baked crust. Sprinkle reserved cookie mixture over filling.
6. Bake 32-36 minutes or until light golden brown and bubbling around the edges. Cool for 4 hours. Cut into bars.
7. In a small bowl, whisk powdered sugar and 1 tbsp of lemon juice. Add additional lemon juice 1 tsp at a time until desired consistency.
8. Drizzle glaze over cooled bars. Cover and refrigerate.