BlueberryCrumble Bars

Oh. My. Goodness.
I'm going to level with you here. I ran my first 5k on Friday evening (27:47!), and it felt absolutely amazing. It's really incredible what our bodies are capable of, isn't it?
Because of that burst of physical activity, it seemed okay to go completely overboard with a dessert for Fourth of July. I've been waiting for an excuse to bake these blueberry crumb bars from The Complete Magnolia Bakery Cookbook, because there is no other way to justify using the amount of butter in this recipe. The recipe itself is incredibly easy, and there aren't many ingredients called for, just a large amount of each one. The finished product is finger-lickin' good, though, with just enough sweetness from the topping and preserves to balance out the butter of the crust. Feel free to substitute your favorite preserves; this is a customizable recipe!


Blueberry Crunch Squares (adapted from The Complete Magnolia Bakery Cookbook, 2009)
The original recipe is slated for a 12x18 baking pan. I decreased the amounts for my 9x13 baking pan, but you can cut out butter and flour as desired if you'd like a thinner crust or less topping. Just be sure to keep the ratios equal!

Crust:
3 sticks unsalted butter, melted
2 c. all-purpose flour
1 c. whole wheat flour

Filling:
1 1/4 c. blueberry preserves, beaten smooth with whisk

Topping:
1 1/2 c. all purpose flour
1 c. whole wheat flour
1 1/2 c. light brown sugar
2 sticks softened butter, cut into small pieces

1. Preheat oven to 35o degrees.
2. Make crust: in a large bowl, combine the butter with flours until it forms a doughlike consistency. Spread evenly into an ungreased 9x13 baking pan. Firmly and evenly press down crust and bake for 15 minutes. Remove from oven and cool completely, 20-30 minutes.
3. Prepare topping: Mix flours and brown sugar. Using pastry blender, or fork, or food processor, cut in butter until mixture resembles coarse crumbs.
4. After crust is cooled, spread preserves evenly on top, leaving a 1/4-inch border. Crumble topping on top of preserves (it will seem like more than you think you need, but it's sooo necessary!).
5. Bake 20 minutes, until top is golden brown. Let cool completely before cutting into desired size and serve to yourself. Maybe let some other people have one or two.