A year and some odd months ago when I started my blog Food for My Family, I wasn’t much of a blog reader. I would read infrequently here and there, but there was one place that I found I came back to on a more routine basis.

If you’re interested in food blogs at all, you’ve probably come across Smitten Kitchen. Deb’s storytelling style and descriptions are captivating and engaging, so engaging, in fact, that there’s a whole community of Smitten Kitchen readers, commenting on blog posts, her Flickr page and following her on Twitter.


And who can blame them us? Deb constantly serves up delicious, seasonal eats, and then there’s the Jacob factor. As of last September, readers have been enjoying tales and stories of the world’s cutest baby, constantly checking in to see the status of his head of hair, his crawling abilities and, most recently, his ever increasing list of foods conquered.

I first made these blueberry crumb bars back in 2008 when they were posted by Deb. I made them again during blueberry season last year, and then, well, again this year. They are easy. They store well. My mouth likes them, and my kids’ mouths like them. Enough said.

Lemon Blueberry Crumb Bars (via Smitten Kitchen)
1 cup sugar
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 egg
1 cup (2 sticks) cold butter
1 lemon, zested and juiced
½ cup sugar
4 teaspoons cornstarch
4 cups blueberries

Mix together 1 cup of sugar, the flour, baking powder, salt, egg and lemon zest. Using a pastry cutter or a food processor on pulse, cut butter chunks into the mix. It should be crumbly. In a separate bowl, mix together lemon juice, sugar, cornstarch and blueberries.

In a 9×13” pan press half of the crumb mixture in the bottom. Top with blueberries. Spread into an even layer. Top with remaining crumb mixture. Bake in a 375º F oven for 45 minutes or until top is lightly browned. Allow to cool slightly before eating. Serve warm (with ice cream) or store in the refrigerator and serve cold. They are delightful both ways.

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