blueberry and crunchy nut crumb bars

Adapted from Smitten Kitchen
Makes 24 small squares
Blueberry crunchy nut crumb bars
1/2 cup white sugar
1 teaspoon baking powder
2 1/4  cups all-purpose flour
1 cup crunchy nut cereal, crushed (measure 1 cup before crushing)
1 cup cold unsalted butter, cut into cubes (2 sticks or 8 ounces)
1 egg, beaten
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan. 

2. In a medium bowl, stir together 1/2 cup sugar, 1 1/2 cups flour, and 1/2 teaspoon baking powder. Mix in pinch of salt and half of the lemon zest. Rub one stick of butter into the flour, and then mix through half of the egg with a fork. Dough will be crumbly. Pat the dough into the prepared pan. In the empty mixing bowl, stir together the remaining 3/4 cup flour, the crushed cereal, 1/2 teaspoon baking powder, pinch of salt salt and lemon zest. Rub in the remaining 1 stick of butter and mix in the rest of the egg. Set aside.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble the cereal dough mixture over the berry layer.4. Bake in preheated oven for 30 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares. Serve with a big scoop of vanilla ice cream.

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