Month: September 2016

Peanut Butter Pie

Peanut Butter Pie Recipe By The Wood and Spoon Blog. This is a simple make ahead dessert recipe inspired by Paula Deen's Mrs. Salter's pie. This is a cream cream cheese and whipped cream peanut butter filling topped with salted salty caramel and chopped peanuts. The whole thing is stuffed in a brown sugar, butter, and pretzel pie crust. This recipe takes less than 30 minutes and is a great treat to make for a dinner party or casual gathering. Find the recipe at thewoodandspoon.com

Like most kids these days, I come from a broken home. My parents divorced when I was young, and by the time I was three, my mom had remarried Michael, my stepdad. From that point on, a majority of my childhood was spent with my mom and Michael, and for a long time, it was just the three of us in our house.

Twenty five years later, I can tell you that some things never change. There’s just as many “laugh till we cry” moments and still a handful of cold shoulders and spats. In those years in between, Michael taught me how to ride a bike, how to parallel park, how to balance a checkbook. How to pass a class, how to shoot a basketball, how to break up with a boy.  He let me dance on his feet as a toddler and carried me on his shoulders as a little girl, but as an adult, he challenges me to carry myself with confidence and to produce the best with what I’m given. In a time when tumultuous relationships exist within families of all kinds, I’m grateful to have been grafted  into a family that has made me a better person. 

Peanut Butter Pie

Peanut Butter Pie

Growing up, our family of three spent a lot of time eating out, and like any normal kid, my favorite part of the meal was always dessert. Luckily, Michael and I shared that love, and 99% of the time, dessert was ordered at our table. Our favorite…debatable. But one dessert that was frequently ordered and I will always associate with Michael is peanut butter pie

That love of peanut butter pie has followed me all of my life. Several years ago, I sat across from a guy on our first official date. After a meal full of conversation and starry eyed looks, he offered to order dessert. Let me be clear- I never turn down dessert. BUT! I was trying to be dainty and ladylike and completely unassuming, so I insisted I was stuffed (ha!) and politely declined. Instead of accepting my unconvincing dismissal, my date ordered me a slice of peanut butter pie to go, and I swear to you that at that moment, I was in love. Five years later and 2 kids later, that date is now my husband and we eat dessert every night. And whenever I get the itch to make peanut butter pie, I think of that first date, the many slices of peanut butter pie that came before it, and how grateful I am that Michael unknowingly taught me to love a man who orders me dessert. 

Peanut Butter Pie

Peanut Butter Pie

The peanut butter pie I am sharing with you today is not your average Joe. It’s a caramel peanut butter pie with a pretzel crust and it. is. my. jam. If you think you’re the person that can’t bake or doesn’t have pie skills, this is the recipe for you. Your time has come, and you have to make this pie. A buttery and salty pretzel crust, pressed underneath a layer of caramel, creamy peanut butter filling, and finally, pillowy dollops of whipped cream. A few more drizzles of salty caramel and a handful of crushed peanuts later, and you’re pretty much halfway down the highway of my dreams.

You want this pie. You need it. And if you don’t have the detailed memories of peanut butter pie like I do, this is definitely the recipe that will give you some. Make this peanut butter pie, eat it all, and then high five yourself for winning on this Monday. Cheers to you!

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Peanut Butter Pie

Peanut Butter Pie Recipe By The Wood and Spoon Blog. This is a simple make ahead dessert recipe inspired by Paula Deen's Mrs. Salter's pie. This is a cream cream cheese and whipped cream peanut butter filling topped with salted salty caramel and chopped peanuts. The whole thing is stuffed in a brown sugar, butter, and pretzel pie crust. This recipe takes less than 30 minutes and is a great treat to make for a dinner party or casual gathering. Find the recipe at thewoodandspoon.com

This peanut butter pie features a pretzel crust, drizzles of caramel, and dollops of homemade whipped cream. Enjoy garnished with extra pretzels, peanuts, and drizzles of caramel!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Category: Pie
Scale

Ingredients

For the crust

  • 6 ounces (170 gm) of pretzels
  • 1/4 cup (55 gm) brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup /1 stick (113 gm) of unsalted butter, melted

For the filling

  • 2 cups (480 ml) heavy cream
  • 1/2 cup (100 gm) sugar
  • 1 block / 8 ounces (225 gm) of cream cheese, room temperature
  • 1 cup (255 gm) peanut butter
  • 1 cup (125 gm) confectioners sugar
  • 1/4 cup of prepared caramel (see notes)
  • 1/4 cup (40 gm) peanuts
  • Extra pretezels for decorating, if desired

Instructions

To prepare the crust

  1. Preheat an oven to 350 degrees.
  2. In a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are crumbs. Add the melted butter and pulse to combine.
  3. Pat out the crumbs into the bottom and sides of a standard (not deep dish) 9″ pie plate. Bake in the oven for 8-10 minutes until set. Allow to cool completely before using.

To prepare the pie

  1. Whip the cream and sugar together in a medium sized bowl until stiff peaks form. Set aside.
  2. In a separate large bowl, beat the cream cheese, peanut butter, and confectioners sugar together until smooth, about 1 minutes. Fold in 2/3 of the whipped cream until smooth.
  3. Layer half of the peanut butter mixture into the pie pan. Drizzle with half of the caramel. Layer the second half of the peanut butter mixture on top. Drizzle with remaining caramel and top with the reserved whipped cream. Garnish, if desired, with peanuts and pretzels. Chill in fridge for 2-4 hours until cold before serving.

Notes

  • I like Bobby Flay’s recipe for salted caramel (found on NYT.com) but store bought is fine.

Recipe Adapted From: Paula Deen

Painted Sugar Cookies

Painted Sugar Cookies Recipe and Tutorial by The Wood and Spoon Blog By Kate Wood. This is a recipe for almond vanilla sugar cutout cookies that doesn't require chilling the dough. The dough holds its shape for cookie cutters. The frosting isn't like a royal icing- it is a simple glaze made with milk and powdered sugar and flavoring. you can pipe or dip the cookies icing on and then paint with food coloring gel and alcohol. Find the how to on the blog thewoodandspoon.com

Forget the Kardashians. Forget Birkenstocks and ombre hair and cold shoulder shirts. Forget Lebron and matcha and cold brew coffee. Yeah, all of those things might be having a moment… but painted sugar cookies? Well, in my book, they’re really having a moment.

I get a million and one food related questions on any given week, but one of the most frequent items I get asked about are painted sugar cookies. Why? Well, for one, sugar cookies are a crowd pleaser. I’ve literally never heard anyone say, “I don’t like sugar cookies,” and I can tell you that if I did, we wouldn’t be friends. They’re sweet and celebratory, and if you know what you’re doing, they’re fun way to tie desserts into any themed event or party.

Up until a few years ago, I had only been exposed to the two extremes of sugar cookies: a soft, lofthouse style cookie with a thick and creamy butter-based frosting, and a hard, crunchy sugar cookie with tooth-shattering, cloyingly sweet royal icing. Enter painted sugar cookies. These little guys are a soft yet stable sugar cookie that holds its shape in the oven. The icing is pipeable and easy to decorate with but without all the fuss of a royal icing.

Painted Sugar Cookies

If you’re anything like me, trying to pipe a bunch of designs on a cookie is a daunting, time consuming, and ultimately disappointing task. I’ve done it before, and I can say that I won’t be doing it often in the future. Painting the cookies allows me to decorate the cookies and flex my creative muscle without all the mind-numbing tedious work of piping. I love it. 

Once the sugar cookies are iced and dry, you simply mix a small amount of gel food coloring with a clear liquor. I prefer vanilla vodka, but really, you can use any type of clear liquor. (Sidenote: If you would prefer to not use alcohol, you can try clear vanilla extract.) Once your paintbrush is wet with a teeny amount of liquor and food gel, you are free to paint away! I usually just paint solid colors on the cookies, but if you’re super artsy, you can Monet and van Gogh all over that goodness. The world (read: cookie) is your oyster, so go for it. 

For cookie inspiration, you can check out the cookies I’ve made here, here, here, and here.

Let me know how your cookie making goes and be sure to have a blast doing it. Cheers to you!

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Items Needed:

Cutout sugar cookies, approximately 30 small-medium, recipe below
Sugar cookie frosting, recipe below
Piping bag fitted with #2 tip
Gel food coloring
Clear liquor (vodka, rum, etc)
Clean, unused paint brushes
 

Directions:

Fill piping bag halfway with sugar cookie frosting. Pipe borders around cookies, being careful to not get too close to the edge. Using a paint brush, “paint” frosting into the center of the cookie, filling in to the outside border. (For a good tutorial on this method, check out the Ina Garten video here) I typically will border and fill 4-5 cookies at a time. Continue this process until all of the cookies are iced. Set aside for 3 hours, or until icing is set and dry. If you’re in a humid climate, you can use a small fan pointed at the cookies to help expedite this process.
Cover your work surface with wax, parchment, or newspaper. Pour 3-4 tablespoons of liquor into a small glass or bowl. Set out a plate or some other type of palette for your gel food color “paints”. Squirt small, 1/8 teaspoon drops of food coloring on your palette. Dip your brush in the liquor and then into the gel food coloring. Notice how the food coloring will thin out and bleed. The more diluted your food coloring is with alcohol, the less vibrant your colors will be. For more saturated tones, use less liquor. You can test out the colors on a paper towel or extra cookie. When you have the desired color, begin to paint! Try to avoid over-saturating your cookie as this can cause the icing to loosen up or become sticky. If your brush becomes too wet, dab it a bit on the paper towel. Once completed, allow your cookies to dry thoroughly before enjoying!
 
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Cutout Sugar Cookies

Painted Sugar Cookies Recipe and Tutorial by The Wood and Spoon Blog By Kate Wood. This is a recipe for almond vanilla sugar cutout cookies that doesn't require chilling the dough. The dough holds its shape for cookie cutters. The frosting isn't like a royal icing- it is a simple glaze made with milk and powdered sugar and flavoring. you can pipe or dip the cookies icing on and then paint with food coloring gel and alcohol. Find the how to on the blog thewoodandspoon.com

Perfect every time cutout sugar cookies get the royal treatment with some cute and colorful painted icing! Find the tutorial and buttery recipe here!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 30 1x
Scale

Ingredients

For the cookies

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 sticks unsalted butter, cold and cut into small pieces
  • 1 egg
  • 11/2 teaspoon princess cake and cookie emulsion (or 1 teaspoon vanilla and 1/2 tsp almond extract)

For the icing

  • 3 cups powdered sugar
  • 36 tablespoons of whole milk or heavy cream
  • 1 teaspoon almond extract, vanilla extract, or bakery emulsion

Instructions

For the cookies

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients and set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
  4. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
  5. Place shapes on a baking sheet and freeze briefly for about 5 minutes.
  6. Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

For the icing

  1. Sift or whisk powdered sugar to remove lumps.
  2. Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
  3. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.

Notes

  • Icing will keep in the fridge for up to a week and can easily be colored with gel food coloring.

Recipe Adapted From: Bake At 350

 

Concord Grape Upside Down Cake

concord grape upside down cake recipe by the wood and spoon blog by kate wood. This is a buttery golden single layer cake made with juicy seedless concord grapes. The cake gets baked in the oven and gooey pieces of fruit keep the cake moist for days. This is a great cake to eat for breakfast or dessert or tea time. Make this cake in a springform pan. Find the recipe and how to roast grapes on thewoodandspoon.com

Have you ever met someone that speaks your language?

No, I’m not talking English, French, or (to speak of my suffering initiative at learning a second language) Spanglish. I’m talking your heart language. Someone who gets stuff the way you do.

Humor me for a minute.

When my friend Lauren texts me a picture of the Kate Spade “Eat Cake For Breakfast” bag or says “OMG, me too!” for the millionth time in our conversation, it’s because she speaks my language. Or when my friend Kate posts this video of cats trotting on a treadmill to my Facebook wall for the millionth time… I’m sorry, but that mess gets me every time. Or when I tear up a bit during deep conversation with my mom because she’s somehow managed to put words to feelings I’m experiencing and it’s like I’m being realized for the first time… she’s speaking my language. 

concord grape upside down cake

What I mean is that sometimes a person’s passions, thoughts, and joys align perfectly with your own, and when it happens, it’s an incredible sense of relief/satisfaction because you realize that you’re not alone, that someone sees you, and that there’s someone who identifies with who you are. If you haven’t experienced this yet, you will. Give it time. And if you have, you know exactly what I mean.

This is how I often feel about my friend Rayne. She’s newer on the lineup of people I would categorize as “Best,” but she’s essential in that I think she gets it. Rayne can speak almost every dialect of my heart language fluently and does so with seemingly little effort. This girl loves well, is tremendously thoughtful, and has helped grow in me a spiritual strength, resilience, and faithfulness just by living it out in her own life. She lives in the proverbial presidential suite of my heart and if you knew her, you’d know she wouldn’t accept anything less. Really, she’s just the best. 

My prayer for you today is that you all would have a showering (excuse the pun) of Raynes in your life- if not today, someday soon. That there would be a life on this earth that you find so beautiful, rare, and exciting that you can’t help but love and celebrate them to the fullest measure. I think we all need a person that brings us that much joy, so my hope for you is that you’ll find yours. 

concord grape upside down cake

One thing that Rayne and I don’t see eye to eye on is upside down cake. I don’t always get it but she lovvees it. A few months ago, she was trying to convince me that pineapple upside down cake was an underrated, top 5 dessert, and honestly, I think I tuned her out because ew. Just ew. Never one to turn down a challenge though, I started researching upside down cakes and finished my investigation rather surprised at the delicious outcomes. 

So today, in honor of Rayne, I have two things for you:

First, a letter. For you, for your heart friend, for whoever. Download this free letter template and write to someone who speaks your language. Tell them you see them and that they mean something to you. And tell them why. It feels good to receive gratitude and it feels even better to give it. So make it rain (Rayne?) some love on someone today.

Second, a recipe for this concord grape upside down cake. If you’ve never roasted grapes, that in and of itself is worth it because the change in flavor is extraordinary. This is a messy cake and it’s not much to look at but it pairs beautifully with cheese and wine so there’s that at least. Similar to my favorite Kate Spade bag, I absolutely adore eating this at breakfast, because cake without frosting usually just reads “BREAKFAST” to me. Whenever you eat it, definitely share a slice with your friend and let them know they’re worth making weird fruity cakes for. 

concord grape upside down cake

I’d love to hear how you celebrate the people you love. If you have any ideas, or recipes you like the share with your favorites, please tell me about them in an email or the comments section below. 

Happy Tuesday and cheers to you!

Click here to view the free downloadable letter template!

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Concord Grape Upside Down Cake

This sweet concord grape upside down cake made with a warm, honey caramel and sweet roasted fruit is delicious, rustic option for breakfast, dessert, and everything in between.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 1 hour 20 minutes
Scale

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup packed golden brown sugar
  • 1 tablespoon honey
  • 1 1/2 cups seedless concord grapes
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • Lightly sweetened whipped cream

Instructions

  1. Preheat oven to 350°F.
  2. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce.
  3. Transfer to 9-inch-diameter cake pan with 2-inch-high sides.
  4. Top with the grapes.
  5. Mix flour, baking powder, cinnamon and salt in medium bowl.
  6. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light.
  7. Add sugar and beat until creamy.
  8. Add eggs and beat until light and fluffy. Beat in extracts.
  9. Add dry ingredients alternately with milk, mixing just until blended.
  10. Spoon batter evenly over plums.
  11. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
  12. Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan.
  13. Serve cake warm with whipped cream.

Notes

  • Be sure to purchase SEEDLESS concord grapes. This is one case where seeds simply will not do! Other varieties of grapes would lack the sweet, grape-like flavor we want in this cake so be sure you purchase the right kind.

Recipe Adapted From: Bon Appetit

Blueberry Lemon Bars

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd. thewoodandspoon.com

Are we ready to close out the summer? Is it really already time?

Saying goodbye to summer feels a lot like saying goodbye to an old friend. Summer is that lively, carefree friend who shows up out of nowhere at your front door, sleeps on your couch and eats all your food, but gives you a load of funny stories and blurry photographs to save as memories. You shared some good moments and probably even got burned a time or two, but at the end of the day, there’s always promise that they’ll come back around again. 

For my family, this summer was filled with a ton of joyful, big life moments, but was also not without its share of challenging learning experiences. Here’s a few things I learned: 

 
  • I learned that I could keep two humans alive, surviving on minimal hours of sleep.
  • I learned that hormones are the wild, unbridled beasts of a postpartum body, generous enough to treat me to a receding hairline (at 28) and sweat production akin to a linebacker in a snowsuit on the Fourth of July.
  • I learned that my toddler is SMART- smart enough to learn the ABC’s (thanks preschool!) and smart enough to wait until I leave the room to crawl up on the counter and put her grubby paws in my freshly iced sugar cookies.
  • I learned that I probably don’t have a future in gardening, as it turns out my green thumb is actually more like gangrene- decrepit, black, and in desperate need of an amputation STAT (sorry, tomatoes). 

Blueberry Lemon Bars

This summer was a series of ups and downs, learning and unlearning, and trial and error, so while I’m sad to leave my jean shorts and tank tops behind, I’m excited for the next page in our book. Plus, I can keep some of those summer repeats on replay for at least another couple weeks, right? (I’m looking at you, ice cream cones!)
 
Blueberry Lemon Bars
One thing I did manage to get right this summer? Blueberry lemon bars. 
No other fruit is so quintessentially summer to me than blueberries. With their beautiful purple skins and juicy innards just begging to burst in my oven, I usually can’t keep blueberries in my fridge long enough to test out new recipes. BUT! This summer, I set out to perfect my blueberry lemon bars, and hold the phone because I think I did it.
My goal with for blueberry lemon bars was to create a good crust to fruit ratio, for that crust to be lightly scented with lemon, and for the bars to easily be sliced into neat squares for serving. After a few trial runs, this is the recipe I nailed down.
Blueberry Lemon Bars
The crust is a lemon shortbread/sugar cookie hybrid and doubles as the crumble sprinkled on top of the bars as well. The filling is simple: berries and sugar, with a sprinkle of a few other ingredients, all tossed together quickly in a bowl. The whole thing bakes up pretty quick in the oven and stays good for DAYS. Fresh or frozen blueberries can be used for these little pals, although if you don’t take advantage of the inexpensive seasonal fruit then I just don’t know what’s the matter with you.
 
BONUS! I’m also including an expanded recipe in the event that you want to make these bad boys for a crowd. The smaller recipe still make more than you’d expect though, so don’t go too crazy right off the bat (actually, go wild, because who cares. I’m not holding you back.)
Blueberry Lemon Bars
 
Blueberry Lemon Bars
Blueberry lemon bars should be the cherry on top, the encore, or whatever you want to call it of a delicious and well-lived summer. I hope you share one or two of these before we fall face first into autumn.
 
Cheers to you and have a great week!
 
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Blueberry Lemon Bars

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd. thewoodandspoon.com

These blueberry lemon bars boast a sweet and salty lemon shortbread crust and crumble, and are filled with juicy blueberries!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
Scale

Ingredients

For the crust

  • 1 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 11/2 teaspoon lemon zest
  • 21/3 cup all purpose flour
  • 1/2 teaspoon salt

For the filling

  • 3 cups blueberries
  • Juice of 1 lemon
  • 1/3 cup sugar
  • 1 tablespoon cornstarch

Instructions

  1. Preheat the oven to 350 degrees. Line a 9″ square pan with aluminum foil, covering all sides of the pan.
  2. Cream the butter and sugar together until well combined, about 1 minute. Add the vanilla and lemon and stir to combine. Scrape the bowl, then add the flour and salt. Stir on low speed until clumps begin to form. Scrape the bowl as needed, continuing to stir only until combined. Pat out 2/3 of the crumbs into the bottom of the prepared pan.
  3. In a medium sized bowl, combine all of the ingredients for the filling and toss gently. Strain any extra juice from the berries and sprinkle them evenly over the crust.
  4. Crumble the remaining dough over the top of the blueberries and crust.
  5. Place in the preheated oven and bake until the crumbs on top are golden brown, about 1 hour. Allow to cool completely before cutting.
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Blueberry Lemon Bars for a Crowd

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd. thewoodandspoon.com

A slightly adapted version, these blueberry lemon bars boast a sweet and salty lemon shortbread crust and crumble, and are filled with juicy blueberries!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
Scale

Ingredients

For the crust

  • 21/2 sticks unsalted butter
  • 1 cup sugar
  • 11/2 teaspoon vanilla
  • Zest of two lemons
  • 3 cups flour
  • 1 teaspoon salt

For the filling

  • 2 pints blueberries
  • Juice of 2 lemons
  • 1/2 cup sugar
  • 11/2 tablespoons corn starch
  • Pinch of salt

Instructions

  1. Preheat the oven to 350 degrees. Line a quarter sheet pan with aluminum foil, covering all sides of the pan.
  2. Cream the butter and sugar together until well combined, about 1 minute. Add the vanilla and lemon and stir to combine. Scrape the bowl, then add the flour and salt. Stir on low speed until clumps begin to form. Scrape the bowl as needed, continuing to stir only until combined. Pat out 2/3 of the crumbs into the bottom of the prepared pan.
  3. In a medium sized bowl, combine all of the ingredients for the filling and toss gently. Strain off any extra juice the berries produce and sprinkle them evenly over the crust.
  4. Crumble the remaining dough over the top of the blueberries and crust.
  5. Place in the preheated oven and bake until the crumbs on top are golden brown, about 1 hour 15 minutes. Allow to cool completely before cutting.