Blueberry Crumb Bars
4 cups flour
1 ½ cups sugar
1 teaspoon Argo® Baking Powder
¼ teaspoon Tone’s® Salt
1/8 teaspoon Tone’s® Cinnamon
1 cup shortening
3 teaspoons Argo® Cornstarch
4 cups fresh blueberries
•Preheat oven to 350⁰F degrees.
•Grease a 9x13 inch pan. Place parchment paper down and grease the paper.
•In a large bowl, add flour, 1 cup of the sugar, Argo® Baking Powder, Tone’s® Salt and Tone’s® Cinnamon. Blend well.
•Gently combine the egg and shortening and add to the mixture—mix well with your hands. Dough should be crumb-like.
•Place half of the dough in the greased pan; spread and press it in the pan.
•In a small bowl, combine the rest of the sugar and Argo® Cornstarch. Add blueberries and toss to coat. Spread mixture out over the dough in the pan.
•Add the rest of the crumb dough over the berry mixture and press to spread.
•Place in the oven and bake for 45 minutes until the crumb topping has become golden brown.
•Let cool for at least 1 hour before cutting into squares. Serve with a dollop of whipped cream.
1 ½ cups heavy cream
2 tablespoons powdered sugar
1 tablespoon Argo® Cornstarch
•Combine all ingredients with a hand mixer until stiff and peaks hold up.
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