These blueberry crumble bars are like a dessert masquerading as a breakfast. How bad can that be? (Right, Ina?)
This year school starts a week earlier than normal in our county. Next Monday, to be exact: August 19. Does that seem early to you? It did to us.
I remember when I was a kid, back in 1980-something, school started after Labor Day, not a couple weeks before. Summer seemed endless and we spent several weeks of August at my grandparents’ shorehouse in Connecticut, with plenty of room to spare before school began.
This early start may be crappy from a kid’s perspective, but as a full-time working mom – I really don’t feel the difference.
Being a working mom can sometimes be a juggle, especially when I try to fit things in like the PTA, or volunteering, or even surprise birthday lunches at the school.
Having said that, there are some requests that come my way that feel right at home. Some might say they’re right up my alley – even if I’ll never be a “room mom.” I’m not sure I’d be cut out to be a room mom anyway (but don’t tell my elementary-schooler that).
The PTA put on a back-to-school breakfast for the teachers today. The theme was “Coffee Shop,” which meant bakery goods galore! Even if I’m not much of a baker, I can whip up some goodies on command – heck, I even enjoy the opportunity.
Thinking through what I already had at the house (this mom didn’t have time to stop at the store on the way home from work), I wanted something that would make use of the pint of fresh blueberries sitting in my crisper drawer.
And then I remembered it. The pin I used for a recent food holiday that SCREAMED blueberry goodness. Bright purple against a buttery crumble, begging to be baked and devoured.
That, my friends, was the treat I had to make – with a twist of lime.
1-1/2 cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 stick cold salted butter (cubed)
1 large egg
1 pint blueberries
¾ cup sugar
⅛ cup lime juice
2 teaspoons cornstarch
Preheat the oven to 375°F. Butter a 9×9″ glass baking dish and set it aside.
Combine the flour, ½ cup sugar, salt and baking powder in a mixing bowl. Add the butter and the egg, and then use a fork, your fingers, or a pastry cutter (if you have one) to incorporate the butter into the dry ingredients. The mixture is good to go when it reaches a coarse crumble.
Press ½ of the crumb mixture into the bottom of the baking dish.
In another bowl, whisk together the lime juice, ¼ cup sugar and cornstarch. Add the blueberries and gently toss them to coat.