And summer is slowly (sadly) coming to an end. It actually is the end now and also the last of summer fruit. Two weekends ago, we went to the farmer’s market for some last summer fruit and vegetables. Blueberries were nearly dying but still yet alive and we found a stand selling super plump looking blueberries for $1 for two pints! Jackpot! So, the next mission came – what will I make? (Actually, the next mission was grabbing a few sweet potatoes, green onions, and other sorts of goodies. We also witnessed a verbal fight with some pushing and shoving between some fruit stand vendors but quickly backed away to watch from afar. Kind of addicting to watch?)
Back to the blueberries – these little buds are a classic for breakfast baked goods. There are so many options from blueberry crumble, blueberry coffee cake, blueberry poptarts, and even blueberry pie – no one is judging! In the morning though, I prefer to have my baked goods a bit less sweet but no skimping on the butter. And so, here, I rely on my handy dandy Korean baking cookbook again for blueberry crumbles! Similar to the matcha brownies, these Korean baked goods are not as sweet. I often cut down on the sugar on many American baked goods but for these, I’d recommend going with the full amount written. We used super ripe blueberries which resulted in the most jammy-crumble topped blueberry bars. The crust was just crumbly and flaky enough with a super moist jam-like filling topped off with delicious crumbles.
I made a batch for the week so I can send some off for my husband but ended up eating half of the batch myself. There goes my diet.
|Cook Time||35-40 minutes|
8 inch pan
- 1½ cup (180 g) all purpose flour
- ⅖ tsp (2 g) baking powder
- ½ cup + 2 ½ Tbsp granulated sugar
- ¼ tsp salt
- ½ cup (110 g) butter cold
- 1 egg yolk
- 1 tsp vanilla extract
- 2½ cup blueberries
- ⅛ tsp (20 g) granulated sugar
- ¾ Tbsp lemon juice
- ¾ Tbsp (6 g) corn starch
- Preheat the oven to 375 degrees F (190 degrees C). Prepare the pan - line an 8 inch square pan with parchment paper or spray it with a nonstick vegetable spray.
- Make the crust first. Sift together the all-purpose flour and baking together in a medium sized bowl.
- Using a knife, pastry blender of fork, cut the cold butter into pea sizes. Add the butter, egg yolk and vanilla extract into the flour mixture.
- With a whisk, tap at the flour mixture and whisk lightly until the mixture becomes like coarse crumbs. Pour 2/3rds of the mixture into the prepared pan. The mixture will still be crumbly. Pat the crust with your hands and the mixture will bind together. Refrigerate for 30 minutes.
- Make the filling. Combine the blueberry, lemon juice and sugar in a medium sized bowl. Mix well together. Add in the cornstarch and mix together again.
- Pour the blueberry mixture on top of the refrigerated crust pan. Sprinkle with the remaining flour mixture.
- Bake for about 35-40 minutes. Remove from the oven and allow to cool for 30 minutes on a wire rack. Transfer to the refrigerator to chill for 3 hours before cutting into squares.
Leave a Reply