July 23, 2020

Blueberry Crumb Bars


People sometimes ask where my baking inspirations come from and I wish I had a deeply profound or creative answer, but in truth often it's something as simple as timing.   That was exactly the naissance of why I made these Blueberry Crumb Bars.  Recently I was scrolling through Instagram and saw the bars posted on Smitten Kitchen's feed.   Fortuitously I had some blueberries in my fridge that were on their last leg.  See, it's all about the timing!

Although I only had enough blueberries to make half the recipe I didn't have any issues downsizing it into an 8-inch square pan.   It's also a win when you don't need any equipment to make the bars, just a bowl.  The recipe came together in no time at all.


For ease in cutting later on make sure you chill the bars in the fridge.  After photographing the bars for this blog I couldn't help myself and had to have a taste.  The first thing I noticed was the fresh burst of blueberry flavor, which actually made me think of pie but with a lot less work.  Anything with streusel is a win in my book and I like how the bars overall aren't too sweet. 

Blueberry Crumb Bars

Makes ~ 36 small bars

1 cup (200 grams) granulated sugar
1 teaspoon baking powder
3 cups (390 grams) all-purpose flour
1/4 teaspoon salt
Zest of one lemon
1 cup (8 ounces or 225 grams) cold unsalted butter, cut into chunks
1 large egg
 juice of 1 lemon
1/2 cup (100 grams) granulated sugar
4 teaspoons cornstarch
4 cups fresh blueberries
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, 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.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

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