We’ve got one more recipe from the Niagara region of Ontario before we head off to a new international destination. This recipe again features the deliciously sweet and wonderfully inventive Ice Syrup, only this time we’re whipping up a dessert…because I need a dessert.
We chose to adapt a recipe from Lynn Ogryzlo who has created 1,400 recipes, most of which are dedicated to the seasons of Niagara. Our choice for this week is what we’re calling a Blueberry Ice Crumble.
We then made the dough by combining white sugar, confectioner’s sugar, flour and cinnamon. First we cut in some butter, okay a lot of butter, with the pastry blender and then dropped in the beaten egg a little at a time.
After incorporating the egg, we split the dough into two separate bowls making one bowl a bit more generous for the bottom crust. We then added the baking powder and salt to the larger portion of the mixture.
It was then time for the best part of the dessert (at least in my opinion) – the blueberries! We added ice syrup, sugar and cornstarch to the blueberries. We also tossed in a little lemon zest and lemon juice because it reminded me of that wonderful blueberry sauce I lapped up on vacation.
The blueberry ice bars were a bona fide success. Both Mr. N and Miss A are really enjoying the bars which seems odd to me since they weren’t such big fans of the shortbread with blueberry sauce we had in Maine of which these were reminiscent. Apparently they’re enough different because they’ve both rung in with 4 spoons.
Mike and I are also enjoying this recipe quite a bit; and while I’m suspicious that Mike has sneaked some of these little babies for breakfast, we both remain slightly partial to the Maine shortbread. So we both agreed on 3 spoons for the blueberry ice crumble; which is not to say that this dessert won’t disappear because it’s still darn good!
I mean after all, what’s not to love about sugary blueberries wrapped in buttery goodness? Yummmmmm!
Print this recipe: Blueberry Ice Crumble