Blueberry Crumb Bars
Blueberry Crumb Bars are just the ticket when you want a dessert that's crunchy, fruity, and bursting with flavor. It's always a hit at potlucks and gatherings. Delicious chilled or reheated.
Servings: 16
Ingredients
For the Crust & Topping:
- 3 cups all purpose flour
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon table salt
- 1 cup cold salted butter, sliced into cubes
- 1 large egg
For the Filling:
- 4 cups fresh blueberries
- ½ cup sugar
- 4 teaspoons cornstarch
- 3 tablespoons lemon juice, freshly squeezed from one lemon
Instructions
- Preheat oven 375F with rack on lower middle position. Grease a 9x13 baking pan and set aside.
- In a bowl, hand-whisk the flour, sugar, cinnamon, baking powder, and salt. Use a pastry cutter to cut in the cold butter. Add the egg and continue to cut in with pastry cutter until dough becomes a crumbly consistency. Evenly press half of the dough into greased pan (see video for tips.)
- In a large bowl, hand-whisk together the sugar, cornstarch, and lemon juice. Use a rubber spatula to gently fold in the blueberries to coat. Softly spread blueberries evenly over crust, including excess juice from the bowl. Evenly sprinkle remaining topping dough over the blueberry layer.
- Bake 45-50 min or just until topping is golden brown. Let dessert cool completely at room temp before cutting into squares (may be easier to cut when chilled) Serve bars chilled or re-heated, with ice cream or freshly whipped cream.
Notes
- Use fresh, plump blueberries for the best burst of juicy sweetness. If using frozen, keep them frozen right up until mixing to prevent extra liquid.
- Make sure your butter is very cold before cutting it into the flour mixture. This keeps the crust and crumb topping tender and flaky.
- Use a pastry cutter to work in the butter and egg until the dough is crumbly. This creates the perfect texture for both the base and the topping.
- Press the bottom crust evenly into the pan using the bottom of a measuring cup or glass. This simple trick helps form a sturdy layer that holds the filling without crumbling.
- Let the bars cool completely at room temperature before slicing. This allows the filling to set so you get clean, neat squares.
- This recipe is part of our Dessert Bar Recipes Collection.
- Serve the bars chilled for a firmer texture or warm them slightly for a softer, pie-like treat. Either way, they’re incredible with a scoop of vanilla ice cream.
Nutrition (per serving)
Calories: 289kcal | Carbohydrates: 43.2g | Protein: 3.2g | Fat: 12.2g | Saturated Fat: 7.3g | Cholesterol: 42.1mg | Sodium: 44mg | Fiber: 1.7g | Sugar: 22.5g