Blueberry Tarragon Crumble Bar Cookies

I've grown French tarragon for years, it's easy to grow, thrives on neglect and is always good chopped on green beans which I make a steady diet of in the summertime.  I also have a recipe for tarragon cookies which I could easily be persuaded to share.   Recently I've been branching out with my use of herbs and my latest discovery is how much I like blueberries and tarragon together.  Tarragon adds a distinctive flavor and aroma of anise to these humble blueberry crumb bars.  Fresh tarragon could also be chopped and added to fresh blueberries for a pie or a blueberry compote served with a lemon pound cake.  If you're interested in trying tarragon in your blueberries, you're probably wondering how much?  I would start with a teaspoon per cup of blueberries and increase the amount from there depending on how strong you like the tarragon flavor.  I used a scant tablespoon in this recipe which calls for two generous cups of blueberries which is a little more than my suggested more conservative amount because I like the stronger herbal flavor.  I adapted this recipe from allrecipes.com which is a good source for simple blueberry recipes just waiting for some experimentation with tarragon.  Just a quick note on my flowers in the photos, they are baby sunflowers and the herb feverfew that grows like a weed in my garden.  I read that feverfew can be used as an insect repellent, I wish it would make the mosquitoes in my backyard go away!

Ingredients and Directions for Blueberry Tarragon Crumble Bar Cookies


Preheat oven to 375F/190C
Grease an 8"x 8"pan/20-cm square pan


For the Crumble Dough


1&1/2 cups(192 grams) all purpose flour
1/2 cup(64 grams) granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 1/2 lemon
1 stick(114 grams) unsalted butter
1 egg


For the Blueberry Layer


1/4 cup(32 grams) granulated sugar
2 teaspoons cornstarch
Juice of 1/2 lemon

2 generous cups(300 grams) fresh blueberries

1 tablespoon chopped fresh French tarragon

In a medium bowl mix together all the ingredients for the blueberry layer and set aside.

In another medium bowl whisk together the flour, sugar, baking powder, salt and lemon zest.  

Add the unsalted butter and egg to the flour mixture, working in with a fork until crumbly.

Press half the crumble dough in the prepared pan.  Cover with the blueberry layer and then with the other half of the crumble dough, carefully pat down- dough is a bit sticky.

Bake for 35-40 minutes until golden brown on top.  Cool for at least 20 minutes on a metal rack before cutting into bars.

Makes 16 gooey bars