Alan and I went blueberry picking after a mama deer and her baby ate every berry from our new bushes. We came home with 10.5 pounds of berries!
We froze some, I baked a pie and muffins, and I made yummy, easy bars. I can’t imagine our ever growing tired of anything and all things blueberry! I really do understand why our deer friends cleaned off our bushes so well.
– Linda Nelson
Blueberry Crumble Bars
1 cup sugar (you can use all vegan white sugar, or brown, or a combination)
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold vegan butter (2 sticks or 8 ounces)
1 flax see egg (2.5 tablespoons ground flax seeds mixed with 3 tablespoons water, whipped with a fork)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
4 teaspoons cornstarch
1 teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the vegan butter and flax seed egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the cornstarch, lemon juice, and cinnamon. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares. Store in the refrigerator.