Monday, July 30, 2012

Blueberry Raspberry Bars

We can all pretend that these are okay to eat for breakfast.  They count as fruit.  If we all agree that it's ok then the calories don't count.  Power of the masses.  The antioxidants from the blueberries cancel out the fat in the butter.  It's science.  Who are we to question science?  

See?  Look at those berries.  They're a vision of health.  Health ccoovvered in sugar.  That's mostly how I like my health anyway.      

Actually, I like it covered in sugar and then surrounded by flour and butter.  Listen guys, I'm no nutritionist but I'm pretty sure it's ok to eat fruit like this.  The key is moderation.  Don't eat the whole pan in one night.  Just eat half the pan at night and the other half in the morning.  It's good for the digestion.  
Ok, I'm lying a bit.  It's not good for the digestion unless you have it with a giant iced coffee.  Now we're talkin'.  Iced coffee, sweet buttery goodness and a magazine.  On a Saturday morning.  In summer.  Wearing pajamas.  That's the best way to enjoy these bars.  

I mean, if the picture above doesn't make your mouth water then you need to see a doctor.  And while you're there ask about my antioxidant/butter theory.  I may be off on the science.....

Here's the recipe!  

1 cup granulated sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold, unsalted butter, cut into cubes
1 egg
1/4 tsp salt
zest from one lemon
2 Tbsp lemon juice
4 cups blueberries/raspberries (whatever proportions your prefer)
2/3 cup granulated sugar
4 tsp cornstarch

1.  Preheat oven to 375 degrees F and grease a 9x13 inch pan.  Set aside. 
2.  For the crust, in a medium bow, stir together 1 cup sugar, 3 cups of flour, and 1 tsp baking powder.  Mix in salt and lemon zest.  Using a pastry cutter or fork, blend in egg and butter.  This dough will be loose and crumbly.  Press half of the dough into the pan to form the crust.  
3.  In another bowl, stir together 2/3 cups sugar, lemon juice, and corn starch.  Fold in strawberries and blackberries.  Spread the berries over the crust evenly.  Crumble remaining dough over the top of the berries.
4.  Bake for 45 minutes until top is lightly brown.  Cool completely before cutting into bars.  Makes up to 24 bars.  
5.  Eat with iced coffee on a summer Saturday morning with a magazine in your pajamas.

Recipe adapted from Baker Chick

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