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Blueberry Crumb Bars Recipe

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3.9 from 10 reviews

These Blueberry Crumb Bars feature a buttery, shortbread-like crust topped with a jammy, fresh blueberry filling. Quick to prepare and baked to golden perfection, they make a delightful summer dessert, especially when paired with a scoop of vanilla ice cream.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Total Time: 48 minutes
  • Yield: 16 bars
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American

Ingredients

Blueberry Filling

  • 3 cups fresh blueberries
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • zest of a lemon, optional (alternatively, add a sprinkle of cinnamon)

Crust and Crumble Topping

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 1/3 cup (66 g) granulated sugar
  • 1/3 cup (66 g) light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Optional for Serving

  • Powdered sugar, for dusting
  • Vanilla ice cream, for serving

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Spray an 8 x 8 inch baking pan with non-stick baking spray and line it with parchment paper for easy removal of the bars once baked.
  2. Make the Blueberry Filling: In a medium bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and optional lemon zest. Gently stir and press the berries slightly to release some juice but avoid completely crushing them. Set aside.
  3. Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream together the room temperature butter, granulated sugar, and light brown sugar until smooth and creamy, about 1 minute.
  4. Add Vanilla: Mix in the vanilla extract until combined, scraping down the sides of the bowl as needed.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Create the Crumb Dough: Add the dry ingredients to the creamed butter and sugar mixture all at once. Mix on low speed just until pea-sized crumbs form. The dough should be crumbly but sticky enough to press together; do not overmix into a solid dough.
  7. Form the Base Layer: Transfer about two-thirds of the crumb dough into the prepared pan. Press it evenly across the bottom and into the corners using your hands, a spatula, or the flat bottom of a measuring cup.
  8. Add Blueberry Layer: Spread the blueberry filling evenly over the crust layer.
  9. Top with Remaining Crumble: Sprinkle the remaining one-third of the crumb dough over the blueberries, mixing larger and smaller pieces for a textured topping that lets some blueberry filling peek through.
  10. Bake: Place the pan on the center rack of the oven and bake for 38 to 40 minutes, or until the top turns slightly golden and the blueberry filling is bubbling.
  11. Cool and Chill: Remove from the oven and cool completely on a wire rack. For best results, refrigerate the bars for at least 3 hours or overnight to allow the filling to fully set.
  12. Serve: Optionally dust with powdered sugar before slicing into 16 bars. Serve chilled or at room temperature, ideally with vanilla ice cream.

Notes

  • Store bars tightly covered in the refrigerator for up to 4 days.
  • For juicier bars, slice while still warm.
  • Use frozen blueberries if fresh are unavailable, but reduce sugar slightly as frozen berries are often sweeter.
  • Line the pan with parchment paper for easy removal of bars.
  • Ensure butter is at room temperature for proper creaming.

Find it online: https://zaracooking.com/blueberry-crumb-bars-recipe/