Whenever I go to supermarket, I love going through the veggie and fruit section. I love to see what's currently on season and what are some of the new fruits that are available. Quite recently few years back actually, more and more exotic fruits becomes available to us though they can be expensive. Imagine a kilo of peaches or plums can cost as much $13! Phew! much too expensive, when I have a really bad day or doing so good at work that I just want to reward myself. I grab myself a piece and savor each bite. I love peaches and plums! I would even move to the US for those fruits to become more affordable for me...Well, getting side track here. As I was saying during my trips to the fruit aisle, I usually grabbed a lemon or two and in this case four since they were a little bit small.
When reading the recipe, it seems like such a tedious work but fret not these are so worth it. Made a mistake of not lessening the sugar though it became much too sweet and the blueberries kind of over power the lemon curd. As you can see in the picture above, the lemon curd are none existent to the naked eye. I guess it had something to do with me not letting the frozen blueberry thaw out and drain some of the liquid. Still its something worth trying though. I tried to make it a bit healthy by replacing some of the flour mixture with whole wheat flour. With all the yummy filling people wouldn't notice any difference in the taste of the crumb/crust. Yehey! I like to delude myself into thinking this is healthy but then again remember its not 100% healthy just a little bit so self control is a must specially for those who loves the blueberry/lemon combo like me.
Adapted from My Baking Addiction
- 1 cup white granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- zest of two lemons
- 4 cups fresh or frozen blueberries
- 1/2 cup white sugar
- 3 teaspoons cornstarch
- Preheat the oven to 375 degrees F (190 degrees C). Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, salt, lemon zest and baking powder.
- In a small bowl, whisk the egg and vanilla together until combined.
- Use pastry cutter or your food processor (see not below for alternative method) to blend the flour mixture with the butter and egg/vanilla mixture. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together 1/2 sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Note: If you do not have a pastry cutter or a food processor, simply freeze your butter and use a box grated to grate the butter into the flour mixture. Use two forks or your fingers to fully incorporate.