It’s the middle of winter and blueberries are tragically out of season so we cooked them up in a delectable bar format that’s perfect for any time of year. Blueberry bars are simple to make, irresistible to eat and a perfect activity for a snow day or snowy day.

Blueberry Bars
Adapted very closely from Smitten Kitchen

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces) cut into chunks
1 egg
1/4 teaspoon salt
Zest and juice of half a lemon
4+ cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking pan.

Combine 1 cup of sugar, 3 cups of all-purpose flour, 1 teaspoon of baking powder, the zest from half a lemon and ¼ teaspoon of salt in a medium bowl. Add the butter and egg. If you have a stand mixer, use the butter hook attachment. Otherwise, mix using a fork, a pastry cutter or two knives until the dough is textured and light. Small chunks of unblended butter are fine. Evenly spread a bit more than half of the dough into the bottom of the baking pan and gently tamp down.

In a separate large bowl, mix ½ cup of sugar and 4 teaspoons of cornstarch. Add the juice from half a lemon and briefly mix. Add the blueberries and stir until all of the blueberries are coated by the mixture. Eating a few blueberries at this step is a good idea. Distribute the dressed blueberries over the bottom crust and sprinkle the remaining crust over the top. Some blueberries should peak through and the top crust should not be patted down.

Bake for about 45 minutes or until the juices from the filling are bubbling through the slightly-browned top crust. For an even cut, wait until the bars are completely cool until cutting. To indulge in something delicious without worrying about how clean the slices are, serve immediately with whipped or un-whipped heavy cream.