Jen Urich, owner of Farmer X Baker and Root and Heart Farm, shares this delicious Blueberry Bars recipe with TABLE readers. This recipe is versatile, in that you may replace any fruit of your choosing for the blueberries, and, for those who eat a plant-based diet, switch out the butter for a vegan plant-based substitute.
Blueberry Bars Recipe
INGREDIENTS
For the Crust:
1 stick (1/2 cup) plus 5 tablespoons unsalted butter or vegan plant based butter, room temperature, and more for pan
1 cup sugar
2 cups unbleached all-purpose flour or we use GF flour (Bobs Red Mill)
1 teaspoon kosher salt (Diamond Crystal)
For the Filling:
1 pound blueberry or fruit of choice (3 cups), pitted
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
INSTRUCTIONS
-
Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
-
Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
-
Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
RECIPE BY JENNIFER URICH / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
Don’t miss a single delicious thing: Subscribe to TABLE Magazine here!
