“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
This is a samll passage of Robert Frost’s poem about his favorite berry, the blueberry. The poem is entitled Blueberry as well. Even though he was not a Yankee by birth, this Pulitzer prize winning poet wrote frequently about rural New England life, work and social behaviors.
Blueberry Crumb Bars
Many a Sunday church supper and bake sale throughout New England have had Bluleberry bars for sale and to enjoy after a hearty round of baked beans. I remember going to many church functions growing up in Canaan, Maine and there they were!! A half dozen or so varied colored dishes holding a pyramid of blue sandwiched between brown. Even though they all tasted the same(at the time and as a teen) each one was not better nor worse than the other. They were all the same sweet goodness slowly drooping their stained filling onto the tablecloth.
1 c. sugar
1 t. baking powder
3 c. flour
1 c. butter or margaine, chilled
1/4 t. salt
1/4 t. cinnamon
4 c. fresh blueberries
1/2 c. sugar
3 t. cornstarch
Preheat the oven to 350 degrees F. Grease a 9×13 inch pan with non-stick cooking spray or oil. In a medium bowl, stir together 1 c. sugar, flour, salt, cinnamon and baking powder. 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.
In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the blueberry layer. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.