Whole-Wheat Blueberry Bars

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Whole-Wheat Blueberry Bars

 

1 1/3 cups whole-wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar

2 tablespoons butter, softened

2 tablespoons vegetable oil

1 large egg

1 teaspoon vanilla

3 tablespoons whole-wheat flour

1/2 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon grated lemon rind

2 cups blueberries, picked clean

1 tablespoon lemon juice

 

Preheat oven to 350 degrees. Spray 9 x 13 pan with pan spray.

Stir together 1 1/3 cup whole wheat flour, baking powder, soda & salt; set

aside. In mixer beat together brown sugar, butter, oil, egg & vanilla until

smooth, making sure no lumps of brown sugar remain. Add the dry ingredients &

stir until well- blended; the mixture will be firm. Reserve 1/2 cup (packed) for

topping.

Place remaining dough in pan & cover with a piece of plastic wrap & use it to

press dough into the bottom of prepared pan. Remove plastic wrap; bake at 350

degrees for 15 minutes or until puffed & golden.

Using fingertips, gradually mix remaining 3 tablespoons flour into reserved 1/2

cup of topping until it gets crumbly. Set aside.

Combine sugar, all-purpose flour & zest; set aside. Combine blueberries & lemon

juice in saucepan; cook stirring over medium heat until berries begin to exude

juice. Add sugar mixture & stir until the filling reaches a simmer & thickens.

With a wooden spoon, push down the higher outside edges of the baked crust; pour

hot filling over it & spread all the way to the sides of the dish. Spinkle with

topping. Bake 15 to 20 minutes or until topping is golden.

Transfer to a rack & let cool, covered with a kitchen towel to soften crumbs

slightly. Cut into 24 bars. Dust with confectioners' sugar & serve.

 

 

 

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