I stumbled into this recipe after having an abundance of blueberries from the farmer's market and a surprise delivery from Duchy Originals. I thought to myself, "Kasey, you're not the best baker in the world... it's time to step up your game!". So I did! Let me know what you think.
2 cups of blueberries
1 cup of white sugar cornstarch
2 1/4 c flour, sifted
1 stick of butter, room temp
1/2 c white sugar
1 tsp sea salt
1 tbsp lemon zest
For Crumb Topping:
2 tbsp butter
1 package Duchy Originals Lemon All Butter Shortbread
2 tbsp brown sugar
Preheat oven to 350 degrees.
In a saucepan, combine blueberries and sugar over a low flame and allow for the blueberries to burst and release their juices.
In a small dish, combine a few spoonfuls of the blueberry liquid and one spoonful of cornstarch to start. Whisk together to create a slurry.
Let this mixture cool and thicken.
In a large mixing bowl, combine butter and sugar together in a mixing bowl until fluffy. Use a stand mixer to make this easier.
Slowly mix in sifted flour, lemon zest, and salt. The mixture will get very crumbly, keep mixing a bit more and right before you're about it give up, it will get to the dough consistency. Be sure to scrape the edges of the bowl too! This will insure you have all ingredients mixed evenly.
Press the dough into a rectangular glass baking pan. Pour the berry mixture over the top using as much as the fruit as you can. Try to hold off on too much liquid.
To make the crumb topping, pulse together the Duchy cookies, butter and sugar in a food processor or chopper. Sprinkle crumb over the blueberry mixture.
Bake for 35-40 minutes or until liquid has completely thickened.
Cut into squares and serve.
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