March 11, 2013
Author: Aviva Kanoff
This recipe comes from No-Potato Passover, now available on Amazon.com
Ingredients:
Blueberry Filling:
4 cups fresh blueberries
¼ cup white sugar
(do not add sugar if blueberries are naturally very sweet)
juice of 1 lemon
Crust and Crumb Topping:
¾ cup white sugar
¼ cup brown sugar
1 tsp. baking powder
2 cups ground almonds
2 cups matzo cake meal
¼ tsp. salt
zest of 1 lemon
¼ cup (½ stick) unsalted butter or
margarine, cold and cut into cubes
1 egg
¼ cup toasted slivered almonds
Preparation:
1. Preheat oven to 375° and grease a 9×13-inch baking pan.
2. In a mixing bowl combine the blueberry filling ingredients. Stir until mixed well and set aside.
3. In a separate bowl, mix together the white sugar, brown sugar, baking powder, ground almonds, cake meal, salt, and lemon zest until well combined. Add the butter and egg, and use a pastry cutter to blend the ingredients until well combined and you still have pea-sized chunks of butter. Mix in the slivered almonds.
4. Place half of the crust mixture into the baking dish and press it firmly into the bottom. Spoon the blueberry mixture into crust, being careful not to add too much of the liquid.
5. Crumble the rest of the crust mixture over the blueberries so that it is evenly distributed. Bake for 50 minutes until the crumb topping is golden brown.
6. Let cool for at least an hour before cutting. Cut into 24 squares. This dish is best served just slightly above room temperature, but any leftovers can be stored in the refrigerator.
