Hurry! Before It's Too LATE!

Because blueberries are about to head right out of season, yo. Actually, with the way temps are going here in California (um, hot with a side of HOT), blueberries may well be part of the produce sections around here through December. I'm quite over this non-autumn weather we're having. But I'm not sure who to yell at for it.

These blueberry crumble bars are OUTSTANDING. Like - crazy goodness in yer mouth. I made them for a movie night my neighbors and I had (my neighbors? Well, they're the best. I've got two rad school psychologists next door, a sweet, funny plastic surgeon [holllaa!] upstairs who has a supah-hilarious criminal psychiatrist friend who's over a whole heck of a lot, and a majorly kind, cute, 30 year old guy
across the street. Before you go leaving comments about how the two of us should totally, like, date...everything is under control.)

What was ridiculously cool about this movie night is that it was outside and we used a projector to splat the movie right onto the side of the house. Yes.

Blueberry Crumble Bars
courtesy of Smitten Kitchen (congrats on the baby, Deb!)

{Makes roughly 36 smallish rectangles}

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. 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 pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. 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.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown.
Cool completely before cutting into squares.