Description
These Blueberry Crumb Bars feature a sweet, juicy blueberry filling sandwiched between a buttery, crumbly crust and topping. They are easy to make and perfect for dessert or a sweet snack.
Ingredients
Scale
For the Crust/Crumble Topping:
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 3 cups (375g) all-purpose flour
- 1 cup (2 sticks, 226g) cold unsalted butter, cut into small cubes
- 1 large egg
- 1/4 teaspoon salt
- 1 pinch ground cinnamon (optional)
For the Blueberry Filling:
- 1/2 cup (100g) granulated sugar
- 3 teaspoons cornstarch
- 4 cups fresh blueberries (or frozen, see notes)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan. You can also line it with parchment paper, leaving an overhang for easy removal, and then grease the parchment.
- Make Crust/Crumble Mixture: In a large bowl, whisk together 1 cup of granulated sugar, the all-purpose flour, baking powder, salt, and cinnamon (if using).
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Egg: Add the egg to the crumb mixture and mix with a fork or your hands until the dough is crumbly but holds together when squeezed.
- Press Crust: Reserve about half of the crumb mixture for the topping. Press the remaining half of the dough firmly and evenly into the bottom of the prepared baking pan to form the crust.
- Make Blueberry Filling: In a separate medium bowl, whisk together the 1/2 cup of granulated sugar and the cornstarch until combined. Gently fold in the fresh blueberries until they are evenly coated.
- Assemble Bars: Sprinkle the blueberry mixture evenly over the pressed crust in the baking pan. Crumble the reserved dough mixture evenly over the blueberry layer.
- Bake: Bake in the preheated oven for 45 minutes, or until the topping is lightly golden brown and the filling is bubbly.
- Cool Completely: Let the bars cool completely in the pan on a wire rack before cutting into squares. This allows the filling to set properly.
- Serve
Notes
- Butter: Use cold butter for the crust/crumble topping to achieve the best crumbly texture.
- Flour: Spoon and level the flour for accurate measurement, or weigh it for best results.
- Blueberries: Fresh blueberries are recommended. If using frozen blueberries, do not thaw them before using; you may need to add a few extra minutes to the baking time.
- Doneness: The topping should be golden brown, and the filling should be bubbly.
- Cooling: It’s crucial to let the bars cool completely before cutting to prevent the filling from running out. Chilling them briefly in the refrigerator after cooling can make cutting even easier.
- Serving Suggestions: Serve as is, or with a scoop of vanilla ice cream or whipped cream.
- Storage: Store leftover bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.