BLACKBERRY CRUMB BARSAdapted from Smitten Kitchen  Yet again, today I embarked on a blackberry culinary adventure. The original recipe calls for blueberries instead of blackberries, and lemons instead of limes, but since I can find neither in Ecuador, I thought I’d try to make magic with what I had. And magic it was. Unfortunately, I couldn’t get them to look that attractive, but don’t let the look fool you. They were very yummy.  Ingredients: 1 cup white sugar1 teaspoon baking powder3 cups all-purpose flour1 cup cold unsalted butter (2 sticks or 8 ounces)1 egg1/4 teaspoon saltZest and juice of one lime4 cups fresh blackberries1/2 cup white sugar4 teaspoons cornstarch Directions: 1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in 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.3. 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.4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (Your oven may take longer, so just keep on eye on it.) Cool completely before cutting into squares.
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BLACKBERRY CRUMB BARSAdapted from Smitten Kitchen  Yet again, today I embarked on a blackberry culinary adventure. The original recipe calls for blueberries instead of blackberries, and lemons instead of limes, but since I can find neither in Ecuador, I thought I’d try to make magic with what I had. And magic it was. Unfortunately, I couldn’t get them to look that attractive, but don’t let the look fool you. They were very yummy.  Ingredients: 1 cup white sugar1 teaspoon baking powder3 cups all-purpose flour1 cup cold unsalted butter (2 sticks or 8 ounces)1 egg1/4 teaspoon saltZest and juice of one lime4 cups fresh blackberries1/2 cup white sugar4 teaspoons cornstarch Directions: 1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in 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.3. 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.4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (Your oven may take longer, so just keep on eye on it.) Cool completely before cutting into squares.
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BLACKBERRY CRUMB BARSAdapted from Smitten Kitchen  Yet again, today I embarked on a blackberry culinary adventure. The original recipe calls for blueberries instead of blackberries, and lemons instead of limes, but since I can find neither in Ecuador, I thought I’d try to make magic with what I had. And magic it was. Unfortunately, I couldn’t get them to look that attractive, but don’t let the look fool you. They were very yummy.  Ingredients: 1 cup white sugar1 teaspoon baking powder3 cups all-purpose flour1 cup cold unsalted butter (2 sticks or 8 ounces)1 egg1/4 teaspoon saltZest and juice of one lime4 cups fresh blackberries1/2 cup white sugar4 teaspoons cornstarch Directions: 1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in 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.3. 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.4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (Your oven may take longer, so just keep on eye on it.) Cool completely before cutting into squares.
Zoom Info
BLACKBERRY CRUMB BARSAdapted from Smitten Kitchen  Yet again, today I embarked on a blackberry culinary adventure. The original recipe calls for blueberries instead of blackberries, and lemons instead of limes, but since I can find neither in Ecuador, I thought I’d try to make magic with what I had. And magic it was. Unfortunately, I couldn’t get them to look that attractive, but don’t let the look fool you. They were very yummy.  Ingredients: 1 cup white sugar1 teaspoon baking powder3 cups all-purpose flour1 cup cold unsalted butter (2 sticks or 8 ounces)1 egg1/4 teaspoon saltZest and juice of one lime4 cups fresh blackberries1/2 cup white sugar4 teaspoons cornstarch Directions: 1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in 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.3. 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.4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (Your oven may take longer, so just keep on eye on it.) Cool completely before cutting into squares.
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BLACKBERRY CRUMB BARS
Adapted from Smitten Kitchen 

Yet again, today I embarked on a blackberry culinary adventure. The original recipe calls for blueberries instead of blackberries, and lemons instead of limes, but since I can find neither in Ecuador, I thought I’d try to make magic with what I had. And magic it was. Unfortunately, I couldn’t get them to look that attractive, but don’t let the look fool you. They were very yummy. 

Ingredients:

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lime
4 cups fresh blackberries
1/2 cup white sugar
4 teaspoons cornstarch

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in 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.
3. 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.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (Your oven may take longer, so just keep on eye on it.) Cool completely before cutting into squares.

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    Yet again, today I embarked on a blackberry culinary adventure. The original recipe calls for
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