Tag Archives: blueberry

Blueberry Crumble Bars

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Blueberry Crumble Bars

I’m still on my blueberry kick.  I already made some scones so I decided to try some crumble bars.  I wanted them to have a nice crust on the bottom, sort of like a lemon bar but have the moisture of a coffee cake and the crunch of a streusel topping all rolled into one.  There are a huge variety of crumb bar recipes out there.  I decided to combine some of the things I liked about a few of the old stand by recipes I had for cherry crumb bars and lemon bars to come up with this one.  It turned out very nicely.  I didn’t even have to add nuts to the top to give it the satisfying “crumb” texture, the blueberries kept their integrity without turning into a gooey sauce and the bottom crust was fantastic, holding it all together.  This thing can be eaten as a bar, but I’m telling you it’s unparalleled with a scoop of good vanilla ice cream on top! (Or at least that’s what everyone else who ate them up told me.  Only 4 more days to go on this cleanse…)

Blend in the cold butter to the flour mixture with a pastry blender

Press half of the dough into a 9 x 13 pan

While the crust is baking prepare the blueberries

Spread the blueberries evenly over the crust

Sprinkle the remainder of the crust mixture along with the rolled oats on top

Serve warm with ice cream or cool and cut into bars

Blueberry Crumble Bars

3 cups all purpose flour

1 tsp baking powder

1 cup sugar

1 cup (2 sticks) unsalted butter, cold and cut into chunks

1 egg

1 tsp vanilla

1/2 tsp salt

zest of one lemon

1/2 cup old fashioned rolled oats (save to add to the mixture later)

Fruit Preparation:

4 cups fresh blueberries

juice of one lemon

3 tbsp corn starch

1/2 cup sugar

Pre-heat oven to 375°F.  Line a 9 x 13 pan with parchment paper or spray with cooking spray.  In a bowl, mix together 1 cup sugar, flour, salt, lemon zest and baking powder.  Using a pastry blender cut in the butter with the flour mixture until a crumbly mixture forms.  Whisk egg and vanilla together and pour into the flour mixture and blend well.  Mixture will be crumbly.  Press half of the flour mixture into the bottom of the prepared 9 x 13 pan and bake for about 18 minutes.

In the meantime, add the rolled oats to the remaining flour mixture and set aside.  In a medium bowl, mix the blueberries with lemon juice, corn starch and sugar, taking care not to smash any of the berries.  Take the crust out of the oven, it should be a light brown color, spread the blueberry mixture evenly on top and sprinkle the flour/oat mixture on top of the blueberries.  Return to the oven and bake an additional 40 minutes until golden brown on top and berries are nice and bubbly.  Serve warm with vanilla ice cream or cool completely and cut into bars.