Blueberry Crumb Bars
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Course
Dessert
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Cuisine
American, Australian
Blueberry Crumb Bars
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
For the Crust/Crumb Topping:
- 3//4 cup (170g) butter room temperature, unsalted
- 3/4 cup (149g) granulated sugar
- 1/4 cup (53g) light brown sugar packed
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
For the Blueberry Filling:
- 1 large egg room temperature
- 2/3 cup (151g) sour cream full-fat
- 1/2 cup (106g) light brown sugar packed
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons (28ml) lemon juice freshly squeezed
- 2 Tablespoons (28g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 teaspoons lemon finely grated, zest
- 2 and 1/2 cups (375g) blueberries fresh or frozen, divided
- Ice cream for serving, optional
Instructions
For the Crust/Crumb Topping:
- Preheat the oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and sugars until light and fluffy, about 2-3 minutes.
- On low speed, add flour and salt, and mix until combined. The dough will be crumbly.
- Remove 1 cup and reserve for later use. Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes.
- Remove from the oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350.
For the Blueberry Filling:
- In a large bowl, whisk together the egg, sour cream, both sugars, lemon juice, flour, cornstarch, cinnamon, vanilla, and lemon zest until smooth and well combined, about 2 minutes. Using a rubber spatula, gently fold in 1 and 1/2 cups (275g) of the blueberries.
- Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the remaining (100g) blueberries on top.
- Take the reserved crust and scatter it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool for at least 1 hour before removing the bars from the pan. When ready to serve, cut into squares and serve with ice cream.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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