Description
Delight in these homemade Blueberry Crumb Bars featuring a buttery crumb crust and a luscious fresh blueberry filling. Perfectly sweetened and baked to golden perfection, these bars are ideal for breakfast, dessert, or a sweet snack any time of day.
Ingredients
Crust and Crumb Topping
- 3 cups (390g) all-purpose flour (spoon and leveled)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup (226g) unsalted butter, chilled and cut into cubes
Blueberry Filling
- 1 Tbsp (9g) cornstarch
- 1/2 cup (100g) granulated sugar
- 1 1/2 Tbsp (22ml) lemon juice
- 4 cups (538g) fresh blueberries, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish; optionally, line it with parchment paper and butter the parchment to make removing the bars easier later.
- Mix Dry Ingredients for Crust: In a large mixing bowl, whisk together the flour, 1/2 cup granulated sugar, brown sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate small bowl, whisk the egg and vanilla extract until thoroughly mixed.
- Cut in Butter and Egg Mixture: Add the cold butter cubes and egg mixture into the dry ingredients. Using a fork or pastry cutter, cut everything together until the mixture resembles coarse crumbs with some pea-sized pieces.
- Form Bottom Crust: Press half of the crumb mixture evenly into the prepared baking dish, creating an even layer that will serve as the crust.
- Prepare Blueberry Filling: In another bowl, whisk together the remaining 1/2 cup granulated sugar and cornstarch. Add lemon juice and stir to combine. Fold in the fresh blueberries gently, tossing until they are evenly coated with the mixture.
- Assemble Filling Layer: Pour and spread the coated blueberries evenly over the pressed crust in the baking dish.
- Add Crumb Topping: Sprinkle the remaining half of the crumb mixture evenly over the blueberry layer to form the topping.
- Bake: Place the baking dish in the preheated oven and bake for 38 to 42 minutes, or until the crumb topping is golden brown and the blueberry filling is bubbly.
- Cool: Remove the bars from the oven and allow them to cool for 20 to 30 minutes, which will help them set and make cutting easier.
- Store and Serve: Store cooled bars in an airtight container in the refrigerator. To serve warm, reheat individual portions in the microwave for 10 to 15 seconds if desired.
Notes
- For easier slicing and removal, line the baking dish with parchment paper and butter it before pressing in the crust.
- Ensure blueberries are at room temperature before mixing to avoid excess moisture, which can make the crust soggy.
- Chilling the butter thoroughly before cutting into the flour mixture is key to achieving a crumbly texture.
- These bars can be stored in the refrigerator for up to 5 days and freeze well for up to 2 months.
