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Blueberry Crumb Bars Recipe

blueberry crumb bars recipe
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Made with a buttery, shortbread-like crust and a jammy blueberry filling, these quick and easy Blueberry Crumb Bars are the perfect summer dessert. Top with a scoop of vanilla ice cream for the ultimate treat!

Ingredients

  • 3 cups fresh blueberries
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • zest of a lemon, optional (alternatively, add a sprinkle of cinnamon)
  • 3/4 cup (170 g), unsalted butter, room temperature
  • 1/3 cup (66 g) granulated sugar
  • 1/3 cup (66 g) light brown sugar, packed
  • 2 teaspoons vanilla
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F. Spray the bottom and sides of an 8 x 8 inch pan with non-stick baking spray and line with parchment paper for easy removal of the bars once baked. Set aside.
  2. In a medium bowl, combine fresh blueberries, sugar, cornstarch, lemon juice and lemon zest (optional). Stir to combine with a spoon, pressing to break up the blueberries just slightly so that some juices run. Do not fully pulverize all of the berries. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until smooth, about 1 minute. 
  4. Add the vanilla and mix to combine. Scrape down the sides of the bowl. 
  5. In a separate bowl, whisk together the flour, baking powder and salt. 
  6. Add the dry ingredients to the butter and sugar mixture in one addition. Mix on low speed until pea size crumbs form. Do not mix until the dough all comes together. The dough should be crumbly, but sticky enough to press together. 
  7. Transfer ⅔ of the dough (weigh for best results) to the prepared pan. Use your hands, a spatula or the bottom of a flat measuring cup to press the dough evenly across the bottom of the pan, spreading into the corners and edges. 
  8. Top the dough with the prepared blueberries, spreading them over the top evenly. 
  9. Use your hands to sprinkle the remaining ⅓ of the dough over the top of the blueberries, mixing larger pieces and smaller pieces throughout. Sprinkle the crumble evenly over the top, allowing bits of the blueberry filling to peak through. 
  10. Bake in the center rack of the oven for 38 to 40 minutes or until the top is slightly golden brown and the blueberry filling is bubbling beneath. 
  11. Remove the bars from the oven and cool completely on a wire rack. Transfer to the refrigerator to chill for 3 hours or overnight to allow the filling to set. For messy, juicier bars, slice warm.
  12. Dust the tops of the bars with powdered sugar (optional) before slicing into squares. Serve chilled or at room temperature.

Notes

Store bars tightly covered in the refrigerator for up to 4 days.

May be frozen.

Find it online: https://athomebyheather.com/blueberry-crumb-bars/