I’m baaaack! Thank you for bearing with me during my [looong] absence from blogging.

Yesterday I met Mike after work at the Copley Square Farmer’s Market (though despite our best intentions, we left with only ice cream and goat cheese. Vegan I am not.)

So we’re standing in the park eating our Mr. Frosty cones and this random man comes up to us, asking if we’re from Boston and what we were up to that night.

Now if you’ve ever spent some time in Copley Square, you’ll know that a strange man coming up to you and asking about your evening plans can be a MAJOR RED FLAG. So of course I’m all, “Um, not sure {pleasedontmurderme no I don’t want your drugs or whatever scary thing it is you’re offering goawaygoawaygoaway}.” You may call me Nervous Nelly.

And this nice, completely normal stranger offers us his Red Sox tickets for yesterday’s game! Fo’ FREE! Talk about a random act of kindness! We had great seats in between first and home and the Red Sox even WON! What a great surprise afternoon. Thank you nice random not-weird man!

So now I want to pay it forward by sharing a yummy recipe with you (just kidding, I’ll find a way to pay it forward for realzies). These blueberry crumb bars were inspired by Ben & Jerry’s new greek frozen yogurt; the blueberry graham flavor?! Um, die.

Graham cracker crust, gooey blueberry center, and amaaaaaaazingly delicious cinnamon crumble topping. Plop a little vanilla ice cream on these suckers and you’ve got a real life blueberry dream come true.

Blueberry Crumb Bars (graham layer adapted from Pinch of Yum’s s’mores bars)

Graham Layer

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup graham cracker crumbs (about 6 graham crackers, crushed)

Blueberry Center

• 1 1/2 cup blueberries (you can use frozen, just let them thaw for about an hour on a paper towel)
• juice and zest from 1/2 a lemon
• 2 teaspoons cornstarch
• 1/4 cup sugar

Cinnamon Crumble

• 1/2 cup unsalted butter, cold
• 1 cup flour
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• pinch of salt

Note: The perimeter of the blueberry crumble will be easy to cut into bars and maintain their form, but the center of the pan is pretty gooey and best eaten with a fork [warm and with ice cream on top, obv]. You could also stick the whole pan into the fridge before slicing into bars to make it easier and less messy.