Sunday, November 13, 2011

Blueberry Cobbler Bars












Here is a dessert that is so delicious you don't even need know how to store leftovers since there will be no leftovers.  I made it parve since I was serving it after a chicken dinner (chicken piccata if you must ask, using the sauce in the veal version).  

 This is also great to serve at your next Hadassah meeting, or pretty much for any company (or for when the neighbor drops in). A little on the rich side, but I rationalize that skinless, boneless chicken made with just a touch of olive oil allows me to be a little naughty later on.

Use butter instead for a yummy dairy version.  Cardamon, in case I haven't mentioned it before, is a sweet Indian spice.  It harmonizes love-a-ly with cinnamon and nutmeg.  Try it next time you bake an apple pie.  If you can't find it in your local market, just bump up the cinnamon a tad.

Blueberry Cobbler Bars
Adapted from My Baking Addiction
Yield:  12 generous (family) or 20-24 polite company servings


4 cups blueberries
1/2 cup light brown sugar
1 cup granulated sugar, divided
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 tsp. ground cardamon
1 cup (2 sticks) cold unsalted margarine, cut up
1 egg
1 Tbl. lemon zest
1 Tbl. cornstarch


Preheat the oven to 375 degrees F. Line a 9×13 inch pan which parchment and lightly spray with cooking spray.  Set aside.














If your blueberries are frozen, defrost by placing them in a colander and running cold water over them.  Set aside to drain.














In the large mixing bowl of your mixer, add brown sugar, 1/2 cup of the granulated sugar, flour, baking powder, salt and the 3 spices. Run mixer on low until mixture is evenly distributed.   Add butter and egg;  mix at medium-low speed just until the dough becomes crumbly (if it looks almost done, it's done).














Pat half of dough into prepared pan (preferably with clean hands; it won't cook long enough to sterilize dough).














Bake for only five minutes.  Dough will NOT be brown, or even remotely cooked through.

Remove pan from oven and allow to cool slightly (about 5 minutes).















While pan is cooling, in a small mixing bowl use a hand whisk to mix together remaining white sugar, lemon zest and cornstarch. Gently fold in blueberries.














Spread blueberry mixture evenly over the lightly baked dough.














Sprinkle remaining dough evenly over blueberries.














Bake for an additional 45 minutes, or until top is slightly brown. Allow to cool slightly (at least 15 minutes), then cut into squares.













Gratuitous bad-angle photo of dog raising his paw in futile attempt to look cute enough to get a bar of his own.

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