Blueberry Crumb Bars

I love blueberry muffins in the morning, but these Blueberry Crumb Bars are delicious any time of day.  They are the farthest thing from low fat, but when blueberry season arrives, they are a must!  If you want to live in real sin, plop a scoop of vanilla ice cream on a slice just after it comes out of the oven.

Blueberry Crumb Bars

1 1/2 C sugar, divided

1 tsp baking powder

3 C flour

1 C butter, softened

1 egg, lightly beaten

1/4 tsp salt

pinch of cinnamon

3 tsp cornstarch

4 C blueberries

Combine 1 C sugar, baking powder, and flour.  Cut in butter and egg.

In a separate bowl combine 1/2 C sugar and cornstarch.  Toss in blueberries and gently stir.

In to bottom of a Grande Round Mold place half of he crumb mixture.  Layer on blueberries and remaining crumb mixture.  Bake at 375 degrees for 45 minutes.  Let cool before enjoying.

Notes:  You could half this recipe and use checkerboard mold.

I have made this using almond flour and honey instead of all-purpose or sugar.