Ingredients
Method
Step-by-Step
- Heat the oven to 375°F (190°C). Grease a 9 x 13-inch baking pan or line it with parchment paper, leaving enough overhang on the sides to lift out the cooled bars.
- Whisk together the flour, 1 cup granulated sugar, baking powder, and salt in a large bowl.
- Cut in the cool vegetable shortening until the mixture resembles coarse crumbs. Mix in the egg, keeping the dough crumbly rather than blending it into a smooth ball.
- Press approximately half of the crumb mixture firmly into the bottom of the prepared pan.
- In a separate bowl, gently toss the blueberries with 1/2 cup sugar, cornstarch, and lemon juice until the berries are evenly coated.
- Spread the blueberry mixture evenly over the crust, taking it close to the corners without pressing down on the berries.
- Scatter the remaining crumb mixture over the fruit, leaving some larger crumbs for a pleasing rustic topping.
- Bake for 45 to 50 minutes, until the crumb topping is lightly golden and the blueberry filling is bubbling around the edges.
- Cool the pan for at least 30 minutes, preferably until completely cool, before lifting and slicing. Chill briefly for especially neat cuts.
Notes
For a richer flavor, substitute 1 cup unsalted butter for the vegetable shortening. Optional additions include 1 teaspoon vanilla extract or 1 teaspoon finely grated lemon zest. If using frozen blueberries, do not thaw them; toss them directly with the sugar and cornstarch and expect several additional minutes of baking.