Blueberry Crumb Bars

I made these blueberry crumb bars yesterday. From the always and ever extraordinary Smitten Kitchen. I did halve the recipe because 36 bars is a lot. Ok, no. It's because I only had 1 pint of blueberries. Who are we kidding; when have I ever approached food with any moderation?

Blueberry Crumb Bars (adapted from Smitten Kitchen)

1/2 cup white sugar

1/2 teaspoon baking powder

1 1/2 cups flour

zest of 1 lemon

1 egg

8 oz (or 1 stick) of cold salted butter, cubed

2 and a little extra cups (or 1 pint) blueberries

1/2 cup white sugar

juice of half a lemon (about 2 tablespoons)

2 teaspoons corn starch

one. Mix sugar, baking powder, flour and lemon zest in a bowl. Cut and blend in cold butter cubes and egg with a fork. It'll be crumbly.

two. In a separate bowl, toss blueberries with sugar, lemon juice, and cornstarch.

three. Layer half of the flour mixture into a greased 10 x 6 pan. Repeat with all of the blueberries; careful you don't dump the excess liquid too. Layer the remaining flour mixture on top.

four. Bake for 50 minutes until golden and bubbly.

Cool completely before you cut if you want bars. I'd imagine that this would also make a fantastic hot blueberry cobbler of course requiring a generous scoop of vanilla ice cream.