Berry Good Bars - July, 2016.

There is nothing better than fresh blueberries from a farmer's stand! I make this recipe every summer for friends who stay in NYC (not in the Hamptons)

RAVE reviews! You can substitute any jam you want (so many choices!), but don't use jelly as it is too runny. Go with fresh raspberries or strawberries if you must, but blueberries will always be my fave.

The recipe can be found on pages 98 and 99 of Fat Witch Brownies.

• Ingredients
• Bottom Layer
• 6 tablespoons (¾ stick) unsalted
    butter, room temperature
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg
• 1 cup of unbleached all purpose
    flour
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon apricot jam
• Top Layer
• 1 tablespoon fresh lemon juice
• ½ teaspoon pure vanilla extract
• ½ cup of packed light brown sugar
• â…“ cup quick-cooking oats
   (not instant)
• 3 cups fresh blueberries, washed
    and thoroughly dry

• Directions
• Preheat the oven to 350 degrees F.
• Grease 9" square baking pan with butter and dust with flour. Tap out the excess.
• For the bottom layer, beat the butter and both sugars until well combined.
• Add the egg and continue beating until smooth.
• Measure the flour, baking powder, salt.
• Sift together directly into the dough. Mix gently until combined.
• With a spoon, mix in the jam and let the batter be a little streaky.
• Using a spatula, spread the dough evenly into the baking pan
• Bake for 12 minutes or until the edges are slightly brown.
• Remove the pan from the oven and set aside.
• To make the top layer whisk the lemon juice and vanilla together in a medium sized bowl.
• Then add the sugar and oats. Mix with a spoon and gently stir in the blueberries..
•  
• Toss so the oat mixture so it lightly covers all the berries.
• Spread the mixture over the cooked bottom layer and bake for 15 minutes or until the berries are shiny or a toothpick inserted in the middle comes out clean or with only crumbs, not dough on it.
• Remove the pan from the oven and let it cool for at least one hour. Cut just before serving
• Makes 12-16 servings. Refrigerate after cooling.