3 cups flour
1 teaspoon baking powder
2/3 cup white sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 cup white sugar
2/3 cup brown sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 cup brown sugar
3 teaspoons pure almond extract, divided
1 cup unsalted butter, room temperature, cubed
1 extra large egg
1/2 teaspoon salt
1 lemon, zested
4 cups fresh blueberries, washed and picked through
2 teaspoons ground cinnamon
2 teaspoons lemon juice
4 tablespoons tapioca starch or arrowroot (you can use corn starch, I prefer the "feel" of the other two)
1 cup finely chopped walnuts (not ground)
Preheat oven to 375 degrees F.
In a large bowl, stir together flour, baking powder, 2/3 c white sugar, 2/3 c brown sugar, salt and lemon zest. Do not use an electric mixer for this recipe.
Add the egg, 2 teaspoons of the almond extract and the soft butter. With the back of a carving fork mix until all incorporated. Mixture will resemble a loose dough.
Take between 2/3 and 3/4 of the mixture and press it evenly into the bottom of a 9" x 13" glass baking dish. Bake for 6 minutes.
While crust is baking, in a medium mixing bowl combine blueberries, the other teaspoon of almond extract, lemon juice, 1/2 c white sugar, tapioca starch and cinnamon. Toss with wooden spoon gently pressing down on blueberries a few times. Spread evenly over crust.
If you only have whole or halved walnuts, put them into your food processor and process for 17 seconds. Combine the walnuts with the remaining crust batter and add the remaining 1/2 c brown sugar.
Spread evenly over the blueberries, patting down ever so slightly. Return to oven for 45 minutes or until center just barely jiggles. After 22 minutes, tent dish with foil to avoid top getting too brown. Turn dish around for even baking.
Cool completely and cut into squares. Store in an airtight container.
UltimateCook
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments