These delicious blueberry crumble bars are super easy to prepare and are perfect as breakfast or for snacking. The buttery cinnamon crumble forms the crust, and acts as a topping to the lemon blueberry layer.
I remember picking wild blueberries as a kid, bringing them home and turning them into pancakes, muffins, and pies. These berries were so good. They would start out green, turn pinkish purple, then blue and be almost black by the time we picked them. You could just pop them in your mouth and eat them like candy.
Blueberries and cranberries grew wild in the wooded areas only a few blocks up the street from where we lived. There was a large open area, and at the end of the summer, blueberries were abundant. They weren’t easy to separate from their plants, but it was fun, and collecting them was addictive.
My sister was the baker in the house. She would make muffins from scratch, as well as using boxed muffin mixes. The amazingly simple, tasty, rustic style blueberry pie recipe was handed down from my grandmother.
A few weeks back I posted a recipe for lemon ricotta blueberry muffins. They are delicious. Go check them out.
Like most baking recipes and recipes in general, it is a good idea to gather all your ingredients before getting started, and measure them out separately.
The butter in this recipe should be cold. I prefer to chop the butter as my first task, place it in a small bowl, and put it back in the refrigerator until I’m ready to use it.
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Blueberry Crumble Bars
- 5 grams cornstarch (2 teaspoons)
- 6 grams fresh lemon zest (1 tablespoon)
- 15 grams fresh squeezed lemon juice (1 tablespoon)
- 36 grams light brown sugar (3 tablespoons)
- 330 grams fresh blueberries (2 cups)
- 162 grams all-purpose flour (1-1/4 cups)
- 100 grams granulated sugar (1/2 cup)
- 3 grams baking powder (1/2 teaspoon)
- 3 grams ground cinnamon (1/2 teaspoon)
- 113 grams unsalted butter (1/2 cup OR 1 stick), cold + cubed
- 12 grams light brown sugar (1 tablespoon)
- 12 grams granulated sugar (1 tablespoon)
- Preheat the oven to 350 degrees F.
- Line an 8 x 8-inch baking pan on the bottom and two opposite sides with parchment paper.
- Add cornstarch, fresh lemon zest, fresh lemon juice, and light brown sugar to small bowl. Stir to combine. Add blueberries. Toss to coat. Set aside.
- Add all-purpose flour, granulated sugar, and baking powder to a medium mixing bowl. Whisk to combine.
- Using a pastry blender, cut in the cold butter until crumbly in texture.
- Divide the mixture into 2 parts, 2/3 + 1/3. Press 2/3 of the mixture into the bottom of the prepared pan. Use a small offset spatula to ensure the mixture is evenly spread across the bottom of the prepared pan.
- Pour the blueberry mixture over the crumble layer in the baking pan.
- Add light brown sugar and granulated sugar to remaining crumble mixture.
- Sprinkle the remaining crumble mixture over the blueberry filling.
- Bake in preheated oven for 45 to 50 minutes or until the blueberry filling is bubbly and the crumble topping is golden brown.
- Remove from oven and place pan on wire rack. Cool to room temperature.
- Lift the bars from the baking pan using the parchment paper overhang. Slice into individual bars.