The thing I love most about living in the south during the summer time is the HEAT!
NOT! I’m no fan of heat…or blueberries actually. But this recipe is a great addition to any home. The fruits are interchangeable and it’s easy peasy! Let me know if you make it & like it!
I must apologize for the picture…someone got into it before I got a good picture!
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes
for the fruit layer:
4 cups fresh blueberries
1/2 cup sugar
3 teaspoons cornstarch
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter (2 sticks)
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
to make fruit layer:
Stir together the sugar and cornstarch. Gently mix in the blueberries. Set aside.
Preheat the oven to 375 degrees F (190 degrees C). coat a 9×13 inch pan with butter or non-stick cooking spray.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
Layer the blueberry mixture evenly over the crust and crumble left over dough onto the berry layer.
Bake for 45 minutes, or until brown on top. Cool completely before cutting into squares.