(from "The Great Holiday Baking Book" by Beatrice Ojakangas)
Saturday morning, the kids and I found fresh blueberries at the farmer's market, and we knew we had to search one of our favorite cookbooks to whip up something yummy for my parents' anniversary celebration at our house. Here's what we chose to make:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
1 egg, slightly beaten
2 cups fresh blueberries
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons cornstarch
1 tablespoon sugar
In a large bowl with an electric mixer, combine the flour, baking powder, and sugar. With the electric mixer, blend in the butter until the mixture resembles coarse crumbs. Add the egg and mix until a smooth dough forms. Wrap in plastic wrap and chill for 30 minutes.
In a medium saucepan, combine the berries, sugar, lemon juice and zest, cornstarch, and salt. Cook over low heat, stirring until the mixture is blended. Increase the heat to medium and cook, stirring until thickened. Cool to room temperature.
Preheat the oven to 375 degrees. Butter a 13x9-inch jelly roll pan. Remove 1/4 of the chilled dough. On a lightly floured surface, roll out the large portion of dough to fit the bottom and sides of the baking pan. To transfer the dough, roll it around the rolling pin and then unroll onto the baking pan. Spoon the cooled filling evenly onto the pastry-lined pan. On a floured surface, roll out the reserved dough to 1/8-inch thickness and about 12 inches square. With a pastry wheel or a sharp knife, cut the dough into 1/2-inch strips. Lay the strips in a latticework pattern over the blueberry filling. Trim and crimp the edges of the pastry to seal. Sprinkle the top with 1 tablespoon sugar.
Bake for 25 to 30 minutes or until the lattice is golden brown. Cool in the pan on a wire rack. To serve, cut into 1 1/2 x 3 inch bars or 3-inch squares for dessert.