INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
TOPPING
Oven 400F / 200C. Butter is unsalted unless otherwise stated.  Lightly
butter a 13- x 9-inch baking pan. TO MAKE THE CRUST: Combine flour, sugar,
lemon zest and salt in the bowl of a food processor. With the motor
running, add pads of cold butter, a few at a time. In a small cup, stir
together the egg yolk and vanilla. With the motor running, gradually add
the yolk mixture; process until the mixture pulls together. If the mixture
seems dry, add some to all of the cold water. Turn dough out (it will be
crumbly) into the prepared pan; with floured fingertips, carefully press
the dough into an even layer over the bottom of the pan. TO MAKE THE
FILLING: In a large bowl, stir together the sugar, flour and nutmet until
blended. Add the blueberries; stir to coat. Spread the blueberry-sugar
mixture into an even layer over the crust. TO MAKE TOPPING: Work the butter
and sugar together with a wooden spool until blending. Using a fork,
gradually add the flour, stirring until the mixture resembles coarse
crumbs. Sprinkle the mixture evenly over the blueberries. BAKE for 15
minutes. Reduce the oven temperature to 350 degrees, and back for 25 to 30
minutes longer, or until the edges and topping are browned and the
blueberries are cooked. Cool on a wire rack before cutting into bars.
Lightly sprinkle with powdered sugar before serving.
Posted to MC-Recipe Digest V1 #167
Date: Wed, 24 Jul 1996 11:41:58 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Marie likes to make these bars in midsummer when the blueberry
crop
is at its peak, but frozen berries may be used; the bars will be a
little
more moist. As the bars bake, the butter crust, sugared
blueberries and
brown-sugar crumb topping melt together.  The result is a
just-sweet-enough
fruit bar that is perfect with a tall glass of lemonade or ice tea
(or so
says Marie, who is a Bon Appetit columnist and author/editor of
several
cookbooks.)

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