Buttery Blueberry Crumb Bars


Hi there,

Blueberry Crumb Bars

Blueberries are delicious by themselves.  They are like little bubbles bursting with flavour.

Ready to be cut into dainty pieces

Could this extraordinary fruit be any better?

Yes. With a dynamic duo known as Butter and Oats.

Summer spells Blueberries and Butter

You may have to cut your summery treats into bite sized pieces because people will definitely be fighting over them.

Buttery Crumbs+ Blueberry lemon zest filling

Crumbly, Craggly, Crumbles.

 

Blueberry Crumb Bars

(adapted from Cook’s Illustrated, Allrecipes.com, and Smitten Kitchen)

(and, very randomly, the blue colour also reminds me of Violet Beauregarde from Willy Wonka and the Chocolate Factory.)

1/2 cup granulated sugar

1/2 cup light brown sugar

1 tsp baking powder

2 cups all purpose flour

1/4 tsp cinnamon (I used 1/2tsp cinnamon and 1/8 tsp of nutmeg)

1 cup old-fashioned oats

1 cup cold unsalted butter (2 sticks or 8 ounces)

1 large egg

1/2 tsp sea salt

Zest and juice of one lemon

4 cups fresh blueberries (you can use frozen berries too, but do not thaw them)

1/2 cup dark brown sugar ( I used less because my blueberries were very sweet)

4 tsp cornstarch

 

Directions

For the crust:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan. (line with parchment paper)

In a large bowl, stir together 1/2 cup brown sugar, 1/2 cup granulated sugar, flour, oats, cinnamon, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan (and reserve 2 cups for the topping).  Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.

 

For filling:

Mix lemon juice, berries, sugar and cornstarch (sifting it helps)  in medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.

Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.

 

Yield: 24 bars (while the recipe notes that these should be enjoyed the day they are made, you can prepare the components ahead of time and refrigerate until ready to use)

 

6 thoughts on “Buttery Blueberry Crumb Bars

  1. I can’t live without fruit. Blueberries are my favorite. Whenever I have the chance I make a pudding or pie out of it. I have yet to try this recipe. But it really looks lovely, the colors of the blueberry makes my mouth water.

  2. Hey there, I followed a link to your blog from Fresh Loaf. It’s awesome! You take nice photos. The only thing I’d change is the grey text in your sidebar – its unreadable! Makes site navigation really hard.

    Keep up the good work!

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