Blueberry Crumble Bars
These easy-to-make Blueberry Crumble Bars are packed with juicy, sweet blueberries that have a hint of citrus. They’re layered on a buttery shortbread crust and topped with a delicious crumble.
PREP TIME: 20 Mins
COOK TIME: 40 Mins
TOTAL TIME: 1 Hour
SERVINGS: 12 BARS
Ingredients
For the Crumble and Crust:
- 190 grams of all-purpose flour
- 100 grams of granulated sugar
- 1 tsp baking powder
- Pinch salt
- 10 tbsp unsalted butter cold and cut into cubes
- 1 large egg yolk
- 1 tbsp cold water
For the Blueberry Filling:
- 300 grams fresh blueberries
- 2 tbsp lime juice
- 2 tbsp all-purpose flour
- 100 grams of granulated sugar
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
For the Crumble and Crust:
- Preheat your oven to 375°F (190°C) and prepare an 8×8-inch baking pan with your preferred non-stick coating.
- For the crumble and crust, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using two forks or a pastry cutter, then gradually mix in the egg yolk and cold water. The dough will be quite crumbly—that’s normal!
- Press half of the crumble mixture into the base of the prepared pan and set aside the rest of the mixture to use as the topping.
For the Blueberry Filling:
- In a bowl, stir together the blueberries, lime juice, flour, sugar, cinnamon, and vanilla until well combined.
- To assemble, evenly spread the blueberry filling over the crust in the pan.
- Sprinkle the remaining crumble mixture over the top of the blueberry filling.
- Bake for 30-40 minutes, or until the bars are golden brown and set.
- Allow the bars to cool to room temperature before cutting and serving.
Here are a few notes for making these blueberry crumb bars:
- Frozen Blueberries: If using frozen blueberries, don’t thaw them. Just roll them in a bit of flour to absorb the extra moisture while baking.
- Cold Ingredients: Use cold butter and cold water for the crust. This ensures your crumble crust is light, flaky, and perfectly crumbly.
- Serving: Blueberry crumb bars are best served warm, especially with a scoop of ice cream!
- Cooling: Let the bars cool to room temperature before cutting. This helps them set properly so they don’t fall apart when sliced.
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