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.