Blueberry Crumb Bars
Yields 15 servings
Ingredients
Crust/Crumble:
- 3 cups (360 g) all-purpose flour, (stir, spoon & level)
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) butter, (2 sticks) room temperature, cut into Tablespoons
- 1 large egg
Blueberries:
- 4 to 5 cups (560-700 g) fresh blueberries
- ½ cup (100 g) granulated sugar
- 4 tsp cornstarch
- 3 Tbsp lemon juice
Instructions
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). You can alternately do this process in a food processor. Press ¾ of dough into the prepared pan.
- In a separate large bowl, whisk together the sugar, cornstarch and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, including all the juices.
- Crumble the remaining dough evenly over the blueberry layer.
- Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.
Notes
- The colder the butter, the more crumbly the texture will be. Room temperature butter will make the crust and crumble on top more solid/chunky. But don’t use overly soft butter.
- TO STORE: Leftover bars can be stored in an airtight container or in the baking pan covered tightly with a lid, plastic wrap, or foil. Store at room temperature for up to 3 days or refrigerated for up to 5 days.