Description
French tarragon adds a distinctive flavor to these simple blueberry crumb bar cookies.
Ingredients
Scale
For the Crumble Dough
- 1&1/2 Cups(192 grams) all purpose flour
- 1/2 Cup(64 grams) granulated sugar
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- Zest of 1/2 lemon
- 1 Stick(114 grams) unsalted butter
- 1 Egg
For the Blueberry Layer
- 1/4 Cup(32 grams) granulated sugar
- 2 Teaspoons cornstarch
- Juice of 1/2 lemon
- 2 Generous cups(300 grams) fresh blueberries
- 1 Tablespoon chopped fresh French tarragon
Instructions
- Preheat oven to 375F/190C
- Grease an 8″x8″ pan/20-cm square pan
- In a medium bowl mix together all the ingredients for the blueberry layer, set aside.
- In another medium bowl whisk together the flour, sugar, baking powder, salt and lemon zest.
- Add the unsalted butter and egg to the flour mixture, working in with a fork until crumbly.
- Press half the crumble dough in the prepared pan.
- Cover evenly with the blueberry mixture.
- Finish by covering the blueberries with the remaining crumble dough, carefully pat down- dough will be slightly sticky.
- Prep Time: 15 mins
- Cook Time: 35 mins