It all started when I saw that blueberries were on sale. And I'm a sucker for berries, fruit is good, but there is just something so refreshing about living in California and being able to get berries all the time. So I was going through my favorite baking blogs, trying to decide what to make when I saw this recipe for raspberry crumb bars, and I thought that's it. I want to make this, especially since I had people coming over to get ready for a ball and I knew a little snack would be awesome. So I went to the store, without fully looking at the recipe, bought my berries, then discovered, that I didn't get enough raspberries. But I did have a lot of blueberries. So I adapted the recipe and made a mixed berry crumb bar, and it's addictive and delicious, my friends almost didn't get any.
Mixed Berry Crumb Bar
Ingredients:
1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of 1 lemon
16 tbsp. cold unsalted butter, cut into pieces
1 large egg
4 cups fresh berries
4 tsp. cornstarch
Juice of 1 lemon
Directions:
Preheat the oven to 375° F. Grease a 9 x 13″ pan; set aside.
In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the raspberries with a rubber spatula until combined. Sprinkle the berry mixture evenly over the crust. Crumble the remaining dough over the top of the berries.
Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving
Blueberry Cinnamon Rolls
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Yield: 8-12 large cinnamon rolls or 12-16 smaller rolls
Ingredients:
For the cinnamon rolls:
6½ tbsp. sugar
1 tsp. salt
5½ tbsp. unsalted butter, at room temperature
1 large egg, slightly beaten
1 tsp. lemon zest
3½ cups bread flour
2 tsp. instant (rapid rise) yeast
1 cup plus 2-4 tbsp. whole milk or buttermilk, at room temperature
For the filling:
3 tbsp. plus 1 tsp. sugar
¾ tsp. ground cinnamon
1½ cups fresh blueberries
For the glaze:
3 cups powdered sugar
1 tbsp. freshly squeezed lemon juice
6-7 tbsp. milk
1 tsp. lemon zest
Directions:
In the bowl of an electric mixer, cream together the sugar, salt and butter on medium-high speed until smooth. Mix in the egg and lemon zest until incorporated. Mix in the flour, yeast and milk until a dough forms. Switch to the dough hook and knead on low speed, about 8 minutes until the dough is silky and supple, tacky but not sticky. (You may need to add a little extra flour or liquid to achieve this texture.) Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.
Mist a work surface with spray oil. Roll it out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls). Combine the sugar and cinnamon in a small bowl and mix to blend. Sprinkle the cinnamon sugar mixture over the surface of the dough. Sprinkle the berries over the top evenly of the dough. Starting with the wide edge, roll up the dough into a cigar-shaped log, creating a cinnamon sugar spiral as you roll. Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. Transfer them to a baking sheet lined with parchment paper or a silicone baking mat, placing the rolls about ½-1 inch apart.
Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size. At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days. Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.
Preheat the oven to 350˚ F. Bake for 20-30 minutes, or until golden brown. Let cool in the baking about 10 minutes, then transfer to a wire rack. Whisk together the glaze ingredients in a medium bowl until smooth and then swirl over the top of the cinnamon rolls. Let cool at least 15-20 minutes before serving.
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