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Blueberry Crumb Bars
Blueberry Crumb Bars
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Easy and delicious blueberry crumb bars for a fuss-free treat!
Ingredients:
  • For the crust:
  • 2 1/2 cups (312 grams) all-purpose flour
  • 1 cup (198 grams) sugar
  • 2 teaspoons lemon zest
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1 large egg yolk
  • For the blueberry filling:
  • 3 cups fresh or frozen blueberries
  • 3 tablespoon granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
Instructions:
  • Preheat your oven to 375°F. Grease and line a 9x9-inch pan with parchment paper, letting it hang over the edges.
  • Prepare the dough: Using a food processor, blend the flour, sugar, lemon zest, and salt until combined. Add the butter and pulse until you achieve a fine, sandy texture with all the butter incorporated. Add the egg yolk and pulse until combined, around 10 to 15 times. The mixture should stick together when pressed in your hand. If not, add a tablespoon of water and pulse a few more times. If a food processor is not available, cut the butter into the flour using a pastry blender or fork until well combined.
  • Chill the crumb topping: Take about one-third of the crumb mixture and gently press it into a bowl to form bigger crumb clusters. Cover and chill in the refrigerator for a minimum of 15 minutes, or until you are ready to use it as the topping.
  • Using the bottom of a measuring cup, firmly press the remaining 2/3 of the crumbs into the prepared pan to create a solid base for the bars. This will ensure a perfectly compacted crust.
  • Prepare the blueberry filling: Combine blueberries, sugar, cornstarch, lemon juice, and zest in a bowl. Spread over the crust. Take the remaining crumb mixture from the fridge, crumble with your fingers, and sprinkle over the blueberries.
  • Bake the crumb bars in the oven until the blueberries are bubbling and the crumb topping is golden. Transfer to a cooling rack and let them cool completely in the pan for at least 2 hours. Lift from the pan using the parchment paper and cut into squares. Store the cooled and sliced bars in an airtight container at room temperature for up to a week.

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