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Print this Recipe    Blueberry And Lemon Crumb Bars

1 1/2 cups all-purpose flour, unbleached
2 tablespoons sugar
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/2 cup cold butter, cut in 1/4" slices
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon cold water, optional

1/2 cup sugar
2 tablespoons all-purpose flour, unbleached
1/4 teaspoon freshly ground nutmeg
2 cups blueberries, rinsed and sorted

5 tablespoons soft butter
1/2 cup packed light brown sugar
3/4 cup all-purpose flour, unbleached
confectioner's sugar

Combine flour, sugar, lemon zest and salt in the bowl of a food
processor. With the motor running, add pads of cold butter, a few
at a time. In a small cup, stir together the egg yolk and vanilla.
With the motor running, gradually add the yolk mixture; process
until the mixture pulls together. If the mixture seems dry, add
some to all of the cold water. Turn dough out (it will be crumbly)
into the prepared pan; with floured fingertips, carefully press
the dough into an even layer over the bottom of the pan.

In a large bowl, stir together the sugar, flour and nutmet until
blended. Add the blueberries; stir to coat. Spread the blueberry-sugar
mixture into an even layer over the crust.

Work the butter and sugar together with a wooden spool until
blending. Using a fork, gradually add the flour, stirring until
the mixture resembles coarse crumbs. Sprinkle the mixture evenly
over the blueberries. BAKE for 15 minutes. Reduce the oven temperature
to 350 degrees, and back for 25 to 30 minutes longer, or until the
edges and topping are browned and the blueberries are cooked. Cool
on a wire rack before cutting into bars. Lightly sprinkle with
powdered sugar before serving.


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