Jen Urich, owner of Farmer X Baker and Root and Heart Farm, shares a delicious blueberry bar 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
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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.
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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.
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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
Try some of TABLE’s other cookie recipes:
Chocolate Peanut Butter Rugelach
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