3 cups all-purpose flour
1-1/2 cups sugar, divided
1 tspn. baking powder
1 tspn. cinnamon
1/4 tspn. salt
Zest and juice of one lemon, divided
1 cup (2 sticks) cold unsalted butter, cut into 1-inch slices
1 large egg
2 tspns. vanilla extract
4 cups fresh blackberries
4 tspns. Cornstarch
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Preheat the oven to 375° degrees. Grease a 9”×13” pan. Mix together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest. Add the butter, egg and vanilla extract. Mix until dough is crumbly. Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping. In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook too long – the bottom will burn). Cool completely before cutting into squares. Serve with ice cream if desired.
If I had to list a “Top 10” food list (and that would be hard!), one on my list would be blackberries. I remember picking them every summer. If you have ever picked them, you KNOW how tiring picking can be. My brother Ed called me this weekend and offered to give me some fresh blackberries and I jumped at his offer. Everyone needs a few bowls of blackberries with a little milk and sweetener. I did – and still had enough blackberries left over to make this recipe. Like anything in life, I highly recommend a la mode. Sometimes, it’s the simple things, like blackberries, that remind us that the world keeps spinning, the sun keeps rising and setting, and God’s got us. Enjoy these bars …and enjoy life!