As many of you know, I spend some of my spare time watching a variety of cooking shows. (Note that I didn’t say the Food Network. Since they’ve gone to the dark side of broadcasting — a.k.a. “reality” TV — I watch that network far less.) Since I can not always watch them when broadcast, many of these programs end up recorded on my DVR. Then, on some rainy day or sleepless night, I’ll clear my DVR of these recordings, zipping through the programs hoping that something will catch my eye. That’s how I found today’s recipe and it was quite a catch, even if I do say so myself.
If you’re at all like me, you enjoy the combination of blueberry and lemon flavors. After all, a blueberry muffin without a hint of lemon is just a muffin. These slices have an abundance of both ingredients and the result is one delicious treat. It’s ridiculously easy to prepare and there are no exotic nor hard-to-find ingredients. If you don’t have fresh blueberries, go ahead and use frozen. In fact, I always buy and freeze blueberries at the peak of their season, so, that I can enjoy blueberry pie when the cold weather hits. This Winter I’ll have a slice, too. If you try this recipe, I bet I won’t be the only one.
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Blueberry-Lemon Slice Recipe
- 2 cups all-purpose (AP) flour
- 1 cup sugar, divided
- 1 tbsp baking powder
- 2 tsp salt
- 1 egg yolk mixed with 1 tbsp water
- zest & juice of 1 lemon
- 10 tbsp butter, cubed and placed in freezer for about 30 minutes
- 3 cups blueberries, fresh or frozen may be used
- 1 tbsp cornstarch
- pinch of salt
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- Pre-heat oven to 350˚ F (177˚ C)
- Place flour, sugar, baking powder, salt and lemon zest in a food processor. Process the ingredients till thoroughly mixed. Add the egg mixture and continue to whirl until combined.
- Place the very chilled butter cubes into the food processor. Pulse the ingredients, repeatedly, until the mixture looks like little pearls,
- Reserve 2 cups of the crumble mixture and use the rest to cover a greased 9 X 9″ baking dish. Press it down to form a crust.
- Meanwhile, place the blueberries, remaining sugar, lemon juice, corn starch, and a pinch of salt into a large bowl. Gently stir until everything is evenly coated.
- Once the bottom crust has been formed in the baking dish, pour the blueberries into the baking dish, covering the crust.
- Use the reserved crumble to cover the blueberries.
- Bake in a pre-heated oven for 35 to 45 minutes. Blueberries should be soft and the crumble browned to your satisfaction.
- Allow to cool and set before cutting into squares.
- Serve as-is or with optional Lemon Cream & Limoncello Syrup. (See Notes)
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The sharp-eyed among you may notice that I used an 8 X 8″ baking dish and not the 9 X 9″ dish indicated in the recipe. My 9 X 9″ dish met an untimely end when it crashed into the floor. It was empty, thankfully.
Although I’ve never done so, it’s suggested these slices be served with a Lemon Cream & Limoncello Syrup. Here’s that recipe, also from The Chew:
1 cup limoncello
1/2 cup heavy cream
1 tablespoon granulated sugar
1/4 cup lemon curd
- In a small sauce pan over medium heat, reduce limoncello by half. Refrigerate until well-chilled.
- Meanwhile, whip together heavy cream with sugar until stiff peaks form. Fold in lemon curd.
- When ready to serve, place a dollop of the lemon cream mixture atop each slice, accompanied by a drizzle of the limoncello reduction.
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It’s déjà vu all over again …
Back in our part of Michigan, it’s puffball season. Well, it’s supposed to be but you never really know until your find them. Sometime during October, these large, oblong-shaped funghi appear in areas that are mostly shaded from the sun. Up until a few years ago, 1 to 3 of them could be found behind Zia’s garage. Now, for reasons known only to Mother Nature, they’ve moved to its side. You needn’t worry about that, though, for you can find some, as well as learn how to prepare them, by clicking HERE.
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Coming soon to a monitor near you …
Something Special to Commemorate Columbus Day
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