Blueberry Crumb Bars
Hi guys! I'm so glad you're here. It took me, well, too long to get this blog up and running, but it's here and I couldn't be more excited to start sharing my recipes, life, successes, and failures with you. I'd love any feedback that you have and I would love to know what recipes you'd like to see in the future. I want this blog to be a place of comfort for you.
So for my very first post, I went with my go-to dessert/breakfast bars. They are super easy to make and so, so good. When I need a quick dessert and have blueberries on hand, I make these bars. It’s the perfect recipe for a spring brunch or party, and the best part is they can be made ahead and frozen.
Buttery, sweet, juicy, crunchy, with a hint of lemon.. Go make these bars!
Blueberry Crumb Bars
Yield: 12-15 bars
prep time: cook time: total time:
ingredients:
For the Crust and Crumble
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- 2 sticks salted cold butter, cubed
- 1 egg, slightly beaten
- ½ teaspoon vanilla extract
For the Blueberry Filling
- 3 cups fresh blueberries
- ½ cup granulated sugar
- 3 teaspoons cornstarch
- Zest of 1 lemon
instructions:
How to cook Blueberry Crumb Bars
- 1. Preheat oven to 375°F. Grease a 9×13 baking dish and line the bottom and edges with parchment paper.
- 2. In a medium bowl, combine sugar, brown sugar, baking powder, salt and flour. Using a pastry cutter, mix in the butter, egg and vanilla until the mixture resembles coarse crumbs. Pour half of the mixture into the lined baking dish and pat it down.
- 3. In another bowl, gently combine the blueberries, sugar, cornstarch and lemon zest. Sprinkle the blueberry mixture evenly over the crust. Then sprinkle the remaining crumble mixture over the top of the blueberries.
- 4. Bake for 35 minutes or until the top is golden brown. Remove from oven and allow to cool before cutting. Best enjoyed the day of or stored in an airtight container for up to three days.
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