Small-Batch Blueberry Crumb Bars

It's been a Smitten Kitchen kind of month, so let's get another recipe of hers going!
Eric is amazing and never sleeps.  He goes to bed hours after I do, and then wakes up hours before I do.  In my defense, 4:55am wake-up calls during the week to go to swimming take their toll, and when the weekend rolls around I go into cat-mode and sleep a lot.  But why is this amazing on his part?  When we're in NYC, he sneaks out to the market and picks me up fresh croissants and fruit to have for breakfast.  He doesn't eat either of those things, so it's just him looking out for me.  It's dreamy and awesome.
But sometimes there is leftover fruit come Sunday afternoon when it's time for me to drive home, so I pack it up with me (again, he's not gonna eat it).  I still had this pint of blueberries a few days later, so I decided to bake with it.
It's a great recipe- a quick dough works for both the crust and the crumble, and the blueberries only require a little mixing, not a long simmer on the stove.
And to make this small batch, we use one loaf pan instead of a 9x13.
8 gorgeous squares to dive into, and just enough to share with friends.
They're crumbly in the best way, and bursting with blueberries.  Please supervise your toddlers if you give them one of these... there will be purple stains everywhere.
Had to sneak a bite while they were still warm...
Blueberry Crumb Bars (recipe from Smitten Kitchen)
makes 8 squares

3/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon baking powder
pinch of salt
1/4 cup cold unsalted butter (1/2 stick or 2 ounces)
1 egg white (1/8 cup if using egg substitute)
1 pint of fresh blueberries
1/2 tablespoon lemon juice
2 tablespoons sugar
1 teaspoon cornstarch

Preheat the oven to 375 degrees F (190 degrees C). Line a loaf pan with foil, and spray with oil.

In a small bowl, stir together the flour, 1/4 cup sugar, baking powder, and salt. Use a fork or pastry cutter to blend in the butter and egg- the dough will be crumbly. Add half of the dough to your prepared pan, and pat it down evenly to form the bottom crust.

In another small bowl, stir together the blueberries, sugar, cornstarch, and lemon juice. Spread the blueberry mixture evenly over the crust. Crumble remaining dough over the blueberries.

Bake for 15-20 minutes, or until top crumbles are turning light brown and golden. Cool completely before cutting into squares.

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