Wicked Weekend #13….a little late!
What a whirlwind of a week! B and I had a great time in Nashville…. Helped my sister out at the YWCA Celebrity Auction at the CMA Fest. They netted over $80,000 for great programs helping women in Middle Tennessee. Woo Hoo!!!! Big Kenny did an awesome job as auctioneer (stepping in for Martina McBride who had a scheduling conflict). I cannot believe how skinny that guy is…… Not fair…..Not fair…… My only regret is not winning the bid for Martina McBride’s handwritten lyrics to “I’m Going to Love you Through it”. As I mentioned here, that song sets me over the edge every time I hear it. I thought it would be perfect in my new office (post on this later)!!! Unfortunately, I had to stop bidding at $975. My limit was $1K, and even at that price I knew I would never live it down with PT. I would have heard about it till I was 80, if I lived that long anyway. LOL! Small blessing that I lost, but at least I can say that I helped drive the price up with my bidding.
B was at a hockey showcase and spent most of the 4 days either busting his butt on the ice or doing off ice training to gauge his fitness level. He was one tired guy when it was all said and done. I thought it was ironic that his jersey number was #13…….and we are celebrating Wicked Weekend #13! How cool is that? I am a firm believer in signs! What does this sign tell me? That you are going to LOVE these blueberry bars!
These are quick and easy and will remind you of blueberry crumble! And who doesn’t love a good crumble?! Add this to your must-have’s for your next shin-dig or gathering! Actually, they are so delish that you just need to whip them up for your loved ones.
Go ahead….surprise them!
Café Blueberry Squares
Crust & Topping:
1 ½ cups all-purpose flour
1 ½ cups rolled oats
1 cup firmly packed brown sugar
½ tsp baking powder
¼ tsp salt
1/8 tsp ground cinnamon
1 cup unsalted butter, cut into chunks
3 cups blueberries
¾ cup sugar
2 Tbsp cornstarch
1 Tbsp lemon juice
* Spray an 11×7 baking dish with cooking spray and place on a parchment lined baking sheet.
* For crust & topping: In a food processor, put flour, oats, brown sugar, baking powder, salt and cinnamon and pulse to blend, about 30 seconds. Add butter and pulse to cut butter into dry ingredients until you have a crumbly mass, not dry but not sticking together.
* For filling, toss berries in a bowl with sugar, cornstarch and lemon juice.
* Spread or pat half of oatmeal mixture firmly into pan. Spread on blueberry mixture. Top as evenly as you can remaining oatmeal mixture and press lightly. Chill 30 minutes.
* Preheat oven to 350 degrees.
* Bake 40-45 minutes until fruit starts to bubble; then reduce oven temperature to 325 degrees, and bake until done, another 15-20 minutes, or until fruit that bubbles is deeper in color and edges of squares are browned. Cool completely in pan before cutting or refrigerate 2-3 hours before cutting.
Source: a passion for baking