Chum-Chums. I know, you’ve never heard of them. They are common enough, but unless you speak Kadenese, any reference to them as chum-chums will leave you with a big question mark hovering over your head.
Kade (3) can talk well now, but it has not always been the case. Often the family would rely on Gavin to translate whatever Kade was saying. Gavin had some mysterious ability to translate his younger brother’s language. However, one day even Gavin was stumped by the word chum-chum. Kade tried for quite a while to express what he wanted. Finally, after a series of questions from his mom, the clouds parted and rays of sunshiny understanding rained down from the heavens. Chum-chums = blueberries!!!!!!
We pretty much don’t say blueberries around my house anymore. They are chum-chums. It actually feels “right” to refer to blueberries as chum-chums. Plus, it’s way more fun to say than blueberries. Say it out loud to yourself. See? Chum-chum is definitely more fun.
For some time now I have been wanting to post a recipe for a special bar cookie in honor of Kade. He loves chum-chums in granola bars and Pop-Tarts and yogurt and all by themselves in a bowl. I’d like to think that he inherited his love of them from me.
When it comes to sweets, shortbread is hands down my very favorite and when it comes to berries, chum-chums definitely lead the pack. This recipe for Chum-Chum Bars brings both of those foods together in an outstanding bar cookie-ish dessert. I adapted two different recipes to make these bars and in my most humble personal, private, biased opinion they are outstanding.
Chum-Chum Bars (Blueberry Bars)
Ingredients
For the crust and topping:
- 2 cups salted butter (4 sticks), softened
- 1 cup white granulated sugar
- 1 1/2 cups powdered sugar
- 2 tablespoons vanilla extract
- 4 cups flour
For the filling:
- 1/2 cup white granulated sugar
- 1 large lemon, zested and juiced
- 4 teaspoons cornstarch
- 4 cups fresh blueberries
Instructions
- Place a baking rack in the middle of the oven. Preheat oven to 325 degrees F. Lightly spray a 9- x 13-inch metal baking pan with cooking spray. Set aside prepared pan.
For the crust and topping:
- In the bowl of a stand mixer, on medium speed mix together the butter, white sugar, and powdered sugar until light and creamy.
- Add the vanilla and mix carefully until incorporated.
- Spoon the flour into a measuring cup, level with a straight edge utensil, and sift into the butter/sugar mixture. With mixer on low speed (or by hand), mix in the flour just until combined, forming a soft dough. Do not over-mix.
- Divide dough in half. Place one half of the dough, covered, in the refrigerator to chill. Press the remaining half of the dough evenly into the bottom of the prepared baking pan. Bake for 20 minutes, just until golden around the edges. Remove from oven and set aside to cool for 15 minutes.
- Turn oven up to 350 degrees F.
For the filling:
- In a large bowl, mix together the sugar, lemon zest, lemon juice, and cornstarch. Gently stir in the blueberries.
- Pour mixture onto baked crust. Spread evenly.
- Remove the chilled dough from the refrigerator. break or crumble the dough into small, chunky pieces and scatter randomly over the top of the blueberries.
- Bake for 30-35 minutes until top crust just barely starts to turn light golden brown. Remove from oven and allow to cool completely before cutting into 24-36 squares.
Notes
This post has been linked to the following:
- Miz Helen’s Country Cottage–Full Plate Thursday
- The Country Cook–Weekend Potluck #76
- Six Sisters Stuff–Strut Your Stuff Saturday #106
Chum-chum… that is too cute. 🙂 These blueberries bars are beautiful… I like “chum” too. 🙂
Ps… I am heading off to look for your kitchen remodel post. How are the Quartz counters working out for you? I think I’m getting Silestone quartz countertops in the next few weeks…. just need some reassurance from a person that cooks a lot that they are as easy to take care of as they advertise them to be. 🙂 Are they as stain resistant as they say?
The counter tops are doing very well. They have had some rough treatment over the past year and held up to almost everything. One day I was washing a very heavy enamel coated cast iron pot and it slipped out of my hands. The bottom edge of it hit the edge of the counter top hard. I was sick to my stomach and was too afraid to look at the counter top, so I looked at the bottom of the pot first. A big chunk of enamel was missing. Holding my breath I examined the counter top. The place where the pot had hit was littered in shards. I cleaned away the shards and discovered that they were all from the enameled pot…the counter top had only sustained a tiny, unnoticeable nick. I could feel it with my fingers, but it was almost unnoticeable visually.
As for staining, I have not noticed anything. Although my counter tops are dark, there are enough “lighter” portions where a stain could be visible if there was a stain. I have had lots of red drips and spills, but everything wipes right up.
The counter top can be scratched if heavy, gritty or sharp things are slid across it. ie., a full heavy cardboard box from Costco with a sandy bottom. Also, my knives are super sharp and I noticed that once when I thoughtlessly cut something against the counter top without using a cutting board, that there was a slender, superficial scratch in the counter top. ALWAYS use a cutting board–protects your knife blade and your counter top!
Bottom line: I would get these counter tops again. They are holding up beautifully and they do get a lot of kid use, too. My grandchildren are over here often and they are rough and tumble boys. They climb, spill, smear, drop, and throw EVERYTHING and the counter tops are none the worse for the wear.
The only thing that I would change about the counter tops is the mostly matt finish. I wish that they were shinier. Shine brings depth to the stone. I notice this when I wipe down them down and the water makes the counter tops momentarily shiny. They are extra pretty then.
What color will your counter tops be? I am so happy for you! I think that you will enjoy having them, I know that I am enjoying mine. Make sure you put pictures on your blog!
Thank you so much for taking the time to write to me. I am going to follow up with you in the email you sent me as well. 🙂
Oh My! How am I ever going to lose weight with all these wonderful recipes?
Share. Take a bite or two and get the rest out of the house. Your neighbors will love you.
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
Miz Helen
These look delicious, I love blueberries. Visiting from Baked With Love.
Thanks, Laura. Glad you stopped by for a visit.