One of my favorite things about summer is the abundance of fresh blueberries available to big time fans like me. I’m happy to throw blueberries in just about anything – yogurt, ice cream, muffins, cake…So when I stumbled upon this easy recipe for blueberry crumb bars, I knew I had to give it a shot.
These bars are awesome—moist, crumbly, and just the right of gooey in the middle. They’re the perfect summertime treat, and I have a feeling I just might have to make them again before moving on to all things apple in the fall.
Blueberry Crumb Bars
Recipe slightly (barely) adapted from Smitten Kitchen
1 and ½ cups granulated sugar, divided into 1 cup and ½ cup
1 teaspoon baking powder
3 cups AP flour
1 cup (2 sticks) cold unsalted butter
1/4 teaspoon salt
3 tablespoons lemon juice (original recipe calls for zest and juice of one lemon)
4 cups fresh blueberries
4 teaspoons cornstarch
1. Preheat your oven to 375 degrees. Grease a 9×13 inch pan and set aside.
2. In a medium bowl, stir together 1 cup of the sugar with the flour and baking powder.
3. Mix in salt and lemon zest (if you’re using it).
4. Use a fork or pastry cutter to blend in the butter and egg. (Note: This might take awhile, but keep working at it—you want to make sure the butter gets nice and blended.) Your dough will be crumbly.
5. Pat half of the dough into your prepared pan.
6. In another bowl, stir together the sugar, cornstarch, and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust, and then crumble the remaining dough over the berry layer.
7. Bake for about 45-55 minutes, or until the top gets slightly brown and an inserted toothpick comes out relatively clean (you’ll get blue streaks from the blueberries even if the bars are done).
8. Let the bars cool completely in the pan before cutting. I’d say wait a good two hours since the blueberry filling makes them gooey to begin with.