The original recipe used all purpose flour, and all shortening. Frankly, I only had 1/2 cup of shortening left, so I subbed for half butter; I always prefer the flavor with butter. I love that these are 100% whole grain, and you seriously can’t tell the difference. If anything, the whole wheat adds a great nuttiness.
Once the butter mixture is mostly incorporated add the egg, having beaten it lightly first. Blend it in.
In another bowl mix the cornstarch and sugar. I go out of my way to find a non-GMO certified cornstarch. GMO anything really freaks me out. Add the zest of half an orange, and the juice. Lemon would also be lovely. I just happened to have an orange on hand. These early berries are not super sweet, the extra hit of juice works beautifully. Gently stir in the berries so they don’t break.
Press half of the flour mixture into the pan to form a bottom layer. Pour the berries over, and arrange in a single layer. Cover with the remaining crumb dough. Bake for 45 minutes until lightly golden. Let the dish cool completely before you cut the bars. As you can see, I used a cast iron baker. Total torture. It took hours for the thing to really cool.
- 3 cups whole wheat pastry flour
- 1 cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- ½ cup (non hydrogenated) shortening
- ½ cup cold butter, cubed
- 1 egg
- 4 cups fresh blueberries
- ½ cup sugar
- 3 tsp cornstarch
- zest and juice of half and orange
- Preheat the oven to 375º. Grease a casserole dish. 9 x 13 or so.
- In a medium size bowl, mix together the flour, sugar, salt and cinnamon. Cut in the shortening and butter with a pastry blender, or a fork.
- The original recipe used all purpose flour, and all shortening. Frankly, I only had ½ cup of shortening left, so I subbed for half butter; I always prefer the flavor with butter. I love that these are 100% whole grain, and you seriously can’t tell the difference. If anything, the whole wheat adds a great nuttiness.
- Once the butter mixture is mostly incorporated add the egg, having beaten it lightly first. Blend it in.
- In another bowl mix the cornstarch and sugar.
- Add the zest of half an orange, and the juice. Lemon would also be lovely.
- These early berries are not super sweet, the extra hit of juice works beautifully. Gently stir in the berries so they don’t break.
- Press half of the flour mixture into the pan to form a bottom layer. Pour the berries over, and arrange in a single layer. Cover with the remaining crumb dough. Bake for 45 minutes until lightly golden.
- Wait for the bars to cool completely, then cut into desired size.
{ 2 comments… read them below or add one }
Could I use thawed blueberries? I have lots from last season in the freezer.
I don't know, I always use fresh. If you try it, I would make sure to drain them well. Let me know how it turns out!