A solid dessert from Smitten Kitchen. Stuck to the pan a bit – I was surprised parchment paper wasn’t recommended. I did half blueberries, half blackberries for a new spin because that’s what I had on hand.
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
Zest of one lemon
1 cup cold unsalted butter, cut into chunks
1 large egg
Juice of 1 lemon
1/2 cup granulated sugar
4 teaspoons cornstarch
2 cups fresh blueberries and 2 cups blackberries (or all of either)
Preheat the oven to 375 degrees. Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, 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 45-50 minutes, or until top is slightly brown. Cool completely before cutting into squares.