Yield: One 9” x 13” pan
For the Crust:
1 cup (200 g) granulated sugar
3 cups (420 g) Cup4Cup Multipurpose Flour
1 teaspoon (4 g) baking powder
½ teaspoon (2 g) kosher salt
Zest of 1 lemon
1 cup (225 g) unsalted butter, cold and cut into pieces
1 large egg
For the Filling:
½ cup (100 g) granulated sugar
2 tablespoons lemon juice
1 tablespoon (9 g) Cup4Cup Flour
4 cups fresh blueberries
- Preheat the oven to 375°F. Spray a 9” × 13” inch pan with cooking spray.
- In a bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse sand. Add the egg and stir to combine. The dough will be slightly crumbly. Evenly press half of the dough into the bottom of prepared pan.
- In separate bowl, stir together the filling ingredients: sugar, lemon juice and Cup4Cup flour. Fold in the blueberries and mix to coat. Spread the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 – 55 minutes and until the top is light brown. Cool completely before cutting into squares. Store in the refrigerator.