adapted from Smitten Kitchen
1 cup white sugar
1 tsp baking powder
1/4 tsp salt
3 cups whole wheat pastry flour
1 cup cold butter, cut into tbsp sized pieces
1 egg, lightly beaten (don't forget this!)
zest of 1 orange
juice of 1/2 an orange
4 cups fresh blueberries
1/2 cup white sugar
4 tsp cornstarch
Preheat oven to 375 degrees. Grease a 13x9 baking pan.
In a large bowl, whisk together the 1 cup sugar, 1 tsp baking powder, salt and 3 cups flour. Mix in the orange zest. Use a pastry cutter or fork to cut in the butter. Mix in the egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and orange juice. Gently fold in the blueberries. Sprinkle blueberry mixture evenly over the crust. Crumble remaining dough over the berries.
Bake for 45 minutes or until top is golden brown. Cool completely before cutting.
