A gorgeous day

Beautiful day out today. Clear skies, low temps. There was some dew this morning and a huge spider web in the field, so I took my camera out and shot this cool pic. spiders make the bast subjects. Anyway, I found a recipe for blueberry crumb bars on Smitten Kitchen's blog http://smittenkitchen.com/2008/07/blueberry-crumb-bars/#more-531

Hers look much better than mine - I used the wild Maine blueberries and they're smaller. I think if I used the same berries again I'd increase the amount of berries and add some oats to the top layer. But they were delicious. And better chilled.

Blueberry Crumb Bars

Adapted from All recipes and smitten kitchen

makes one 9 x 13 pan

1 cup white sugar

1 tsp baking powder

1 and 1/2 cups all purpose flour

1 and 1/2 cups white whole wheat flour (or you can use 3 cups all purpose and omit the whole wheat flour)

1 cup cold butter (2 sticks, I used unsalted)

1 egg

1/4 tsp salt

zest and juice of one lemon

4 cups fresh blueberries

1/2 cup white sugar

4 tsp cornstarch

Preheat the oven to 375 degrees F. Grease a 9 x 13 inch pan.

In a medium bowl, stir together 1 cup sugar, both flours, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch, and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes or until top is slightly brown. Cool completely before cutting into squares.