Have we talked about instant gratification on here yet? And how I, like most people, like it quite a bit?
Well, I do. I like it in all forms. My friend Katherin (the birthday-galette maker, remember?) and I hike this trail every so often that we have come to call Instant Gratification Hill. The name is self-explanatory, but essentially, you reach a lookout in about ten minutes. Five if you’re really trying, if ten minutes seems like too long to you.
I’ve found that sometimes, patience is just overrated. This holds true for most things (lines? USPS?), but where cooking is concerned, slow braising and rising times and starters certainly have their limits.
In the name of instant gratification, then, I bring you these cookies (bars?). They follow a pretty foolproof formula, which is to say: flour, sugar, summer fruit, copious amounts of butter. Done and done. They take about ten minutes to throw together (five if you’re really trying, if ten seems like too long to you). Here, patience is rendered completely irrelevant, which is the way I like it, preferably with one of these bars right alongside.
Blueberry Crumb Bar Cookies/Cookie Bars
(Adapted from Smitten Kitchen)
1 ½ cups white sugar
1 teaspoon baking powder
3 cups AP flour
1 cup cold unsalted butter (2 sticks)
¼ teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
4 teaspoons cornstarch
Preheat the oven to 375 degrees. Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or your fingertips to blend in the butter and egg. Dough will be crumbly, almost like scone dough before you add the buttermilk. Pat half of the dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 40 minutes, or until top is golden brown and berries and their juices are bubbling slightly on the edges. Cool completely before cutting into squares. (It also helps, but isn’t necessary, to store these in the fridge once they’re cool.)