Last week I rallied my motley crew of three capable, but less than enthusiastic, kids and we headed to Sloop Blueberry Farm out in Naches. There’s a few things to know about me, and one of them is: I’m serious about blueberry picking. I’ve picked blueberries in 90 degree weather and 9 months pregnant, I’ve picked blueberries at 6 in the morning, I’ve picked blueberries with a 1-week-old infant. I don’t mess around. My goal is to stuff enough blueberries in my freezer for the entire year. It never quite happens, but every year I try.
I promised the person who picked the most blueberries (fully expecting it to be me) got to pick the ice cream treat on the way home. Well, my two boys ‘teamed’ up and they picked 25 pounds of blueberries, leaving my daughter and I in the dust with just 23 pounds. They gleefully announced to everyone within a one-acre radius we were headed to Dairy Queen for giant blizzards.
Before you think we were toiling away for hours, we picked almost 49 pounds of blueberries in under two hours. Blueberries grow in clumps, almost like grapes and picking them is literally the easiest thing you can do. The berries practically fall into your bucket as you gently pull the fruit from the stems. I want to go out and pick some more but I’m not sure I have the room in my freezer. To preserve my berries, I filled my clean kitchen sink with ice cold water and dumped the berries in. I laid out clean towels on my kitchen counter and using a colander, scooped the berries out of the water after a minute or two. I allowed the berries to dry on the towels and then stored them in gallon-size freezer bags. At just $1.75 per pound, I have enough berries for pancakes, smoothies, treats and snacking to last months. If you’re local, and want to find a u-pick farm near you, go to www.farmfreshfun.com for a list of farms and what’s in season.
These blueberry crumb bars are the perfect way to use blueberries. Whether you pick them yourself or buy a container at the grocery store, nothing says summer like this sweet, fruity dessert. The crust is basically a lightly sweetened shortbread cookie with a hint of lemon zest. The filling is just blueberries with a bit of corn starch to thicken the juices and the crumb on top is the same as the crust, just crumbled over the blueberries. I found this recipe on a website called smittenkitchen.com years ago and it’s one I go back to every summer once blueberries are in season. The original recipe calls for a 9×13 pan but I prefer to use a 9×9 square pan for a thicker crust. Whichever size pan you use, you can’t go wrong.
Blueberry Crumb Bars
· 1 cup granulated sugar
· 1 teaspoon baking powder
· 3 cups all-purpose flour
· ¼ teaspoon salt
· Zest of one lemon
· 1 cup cold unsalted butter, cut into chunks
· 1 large egg
· 4 cups blueberries
· Juice of 1 lemon
· 4 teaspoons cornstarch
· ½ cup granulated sugar
Preheat the oven to 375 degrees. Line a 9×9 pan with parchment paper.
In a bowl, stir together sugar, flour, baking powder, salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly, kind of like a shortcake or biscuit dough where the butter pieces are the size of a pea. Pat a little over half the mixture into the bottom of the pan, forming an even layer.
In another bowl, mix the blueberries, cornstarch, sugar and lemon juice gently together. Layer the blueberry mixture over the crust. Crumble the remaining dough over the blueberry layer.
Bake in the oven for 45 to 60 minutes until the top is lightly brown and the juices are bubbling. The smaller pan will require closer to 60 minutes, the larger 9×13 pan will take closer to 45 minutes. Cool completely before cutting into squares. Store extras in the refrigerator.