I do not know why I can’t write this post.
Short story: I saw this recipe and filed it away as looking delicious and something I wanted to make soonish. With end of blueberry season fast approaching, I knew it would have to be soon. Enter Friday, when I had some time– and just slightly less than 2 pints of blueberries– on my hands. Opportunity was a-knocking, and I answered the call.
I made a few modifications to the recipe:
- I substituted 4oz neufchatel cream cheese for 4oz of the butter. (This was an idea I got from Madam Chow, and it worked wonderfully in the peach tart I made a little while back.) I thought it was an awesome modification to this recipe as well. I had intended to sub out only about 2oz of the butter. But when I saw that the cream cheese was not preventing the flour from crumbling nicely, I just couldn’t resist adding more. (It didn’t hurt that I had almost an entire opened package of the cream cheese left, which I was looking to use up.)
- I also subbed 1.5 cups whole wheat pastry flour for 1.5 cups of the all purpose.
- At the very last moment, I bailed on using the lemon zest in the crumble dough. I used the lemon juice on the blueberries, though. Someday I’ll get around to discussing my complicated relationship with lemon flavor.
Everybody loved the bars, and nobody seemed to notice the whole wheat or reduced butter. I’m sure the bars would have been more delectable with all butter and all white flour. But, they were still so good, the modifications didn’t feel like a sacrifice at all.
p.s. These photos are rudimentary and crass. You should really check out the photos at Smitten Kitchen. If they don’t make you salivate, you are probably not alive.