This recipe was posted to one of my favorite fashion blogs and i wanted to make it instantly. Of course, she isn't gluten intolerant so i had to tweak it to make it work for me but it was buttery and delicious and turned out just like what i thought it would. Here is my tweaked recipe but i will add a note for those who just want to make it with regular flour. i hope you enjoy it as much as i did!
Blueberry crumb bars
2 cups brown rice flour
3/4 cup sweet rice flour
1/4 cup corn starch
1/4 teaspoon xanthan gum
(or use 3 cups all purpose flour instead of above ingredients)
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
the zest of 1 lemon
1 cup cold butter
1 egg
4 cups fresh blueberries
the juice of the zested lemon
1/2 cup white sugar
4 teaspoons cornstarch
1. preheat the oven to 375 and grease a 9 by 13 pan
2. place the blueberries in a med sized bowl and set to the side
3. in a med bowl stir together sugar, flours, xantahn gum, baking powder, salt and lemon zest.
4. using your fingers mix in the butter until a grainy, sand like mixture then add the egg and mix. the dough will be slightly sticky and crumbly.
5. pat half of the flour mixture into the bottom of prepared pan
6. in a another small bowl mix together the 1/2 cup sugar and 4 teaspoons cornstarch
7. take the bowl of blueberries and pour the lemon juice over the top mixing gently
8. add the flour/cornstarch mixture to the blueberries and mix gently until coated
9. pour blueberries on top of the crust in pan
10. crumble remaining dough over the blueberries
11. bake for 45 min or until top is golden brown (mine took about 55 min, this one is better to cook longer than too short) cool completely before cutting into squares
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