finely grated zest of 1 small lemonoptional, but so good!
1cupcold unsalted buttercut into cubes
½teaspoonpure vanilla extract
4 ½cupschopped fresh berriessee note
juice of 1 small lemon
Preheat oven to 375°F. Line a 9x13 pan with foil or parchment, and butter or spray with non-stick spray.
For the crust and topping:
Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add lemon zest, butter, egg, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.
Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.
Gently stir together all ingredients until well incorporated.
Spread the filling over the crust, then crumble the remaining dough over the top of the berries.
Bake for approximately 40-45 minutes, until the top is light golden brown and the fruit is bubbling. Transfer pan to a wire rack to cool completely. For the cleanest slices refrigerate before cutting.
I used a combination of strawberries, blackberries, blueberries, and raspberries. I chopped the strawberries, halved the large blackberries, and left the raspberries and blueberries whole.These bars are best within one day of being made.Recipe adapted from Smitten Kitchen.