Ingredients
CRUMBS
1 cup (200 grams) Domino granulated sugar
1 teaspoon baking powder
3 cups (390 grams) Gold Medal all-purpose flour
1/4 teaspoon Morton salt
Zest of one lemon
1 cup (8 ounces or 225 grams) cold unsalted butter, cut into chunks
1 large egg
BERRIES
Juice of 1 lemon
1/2 cup (100 grams) granulated sugar
4 teaspoons Argo cornstarch
4 cups fresh blueberries
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, 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.
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.
Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.
