Blueberry, Raspberry & Blackberry Crumb Bars

In addition to the Carrot Cake Cupcakes and Chocolate Chip Cookie Dough Truffles, I also made these delights for the Easter holiday. My mother had requested that I also make something with "fruit" for the family for the holiday, so I found these little delights at Smitten Kitchen. Originally, the recipe only called for blueberries, but I decided to mix it up when I saw the beautiful raspberries and blackberries at the supermarket. 

Blueberry, Raspberry & Blackberry Crumb Bars:

1 cup sugar

1 tsp baking powder

3 cups all-purpose flour

2 sticks unsalted butter (cold)

1 egg

1/4 tsp salt

1 lemon (zest and juice needed)

2 cups fresh blueberries

1 cup fresh raspberries

1 cup fresh blackberries

1/2 cup sugar

4 tsps cornstarch

Preheat oven to 375 degrees. Grease bottom and sides of a 9" x 13" pan. In a medium bowl, mix sugar (1 cup), flour and baking powder. Stir in salt and lemon zest. Use a fork or pastry cutter to blend in butter and egg - Dough will be crumbly. Pour half of the dough into baking pan and pat down.

In another bowl, stir together sugar (1/2 cup), cornstarch and lemon juice. Gently mix in the blueberries, raspberries and blackberries. Sprinkle the berry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for approximately 45 minutes or until top is golden brown. Cool completely before cutting into squares.

These came out absolutely delicious... The lemon zest and juice added just the right amount of tartness. They were an absolute hit with family and friends for the holiday. I can always argue with myself that since they have fruit in them that they are healthier than my cupcakes, cakes, truffles and other desserts that I prepare! Add a scoop of vanilla bean ice cream on top if you're feeling a little dangerous! Mmm!