Blueberry Crumb Bars
User Reviews
5
Blueberry Crumb Bars
Description
The Blueberry Crumb Bars feature two main components: a crumbly base and topping made from flour, sugars, baking powder, cornstarch, salt, cold butter, egg yolk, and vanilla, and a luscious blueberry filling consisting of blueberries cooked down with sugar, cornstarch, lemon juice, salt, vanilla, and butter. The filling is cooked on the stovetop until thick and juicy, then cooled before assembly. Half of the crumb dough is pressed into a baking dish for the base, followed by the blueberry filling, and then topped with the remaining crumb mixture before baking. The result is a tender, buttery crust with a vibrant blueberry jam-like interior and crumbly topping.
The bars can be sliced for easy serving and are suitable as a snack, dessert, or alongside coffee or tea. The buttery and sweet flavor profile with fresh fruit makes it a refreshing choice especially when berries are in season.
According to the notes, the bars store well for a few days either at room temperature or refrigerated. Using gluten-free Cup4Cup flour is possible, though the crust may require longer baking for crispness. The recipe's methodical preparation of the filling and careful pulsing of the crumb mixture ensure good texture and balance.
Ingredients
Blueberry Filling
- 5 cups blueberries divided
- ½ cup sugar
- 2 Tablespoons cornstarch
- ⅛ teaspoon salt
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 Tablespoon butter
Crumb Base/Topping
- 3 ¼ cups all-purpose flour
- ¾ cup sugar
- ¼ cup light brown sugar tightly packed
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup butter cold, unsalted, cut into small cubes
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease a 9x13 glass baking dish. Set aside.
- In small saucepan, combine 3 cups blueberries (505g), sugar, cornstarch, salt, and lemon juice over medium-low heat.
- Stir frequently until the blueberries release their juices, and the mixture is very liquidy (about 5-8 mins).
- Increase heat to medium-high and bring to a boil, stirring constantly.
- Boil (still stirring constantly) for 1 minutes and remove from heat. Add remaining 2 cups of blueberries, butter, and vanilla extract and stir until butter is melted. Allow to cool while you prepare your crust.
- To prepare your cookie crust, combine flour, sugars, baking powder, cornstarch, and salt in a food processor and pulse briefly until combined.
- Sprinkle your butter pieces evenly over the dry ingredients and pulse until the mixture resembles coarse crumbs.
- Add egg and vanilla extract and pulse again until mixture just begins to cling together.
- Pour ½ of your cookie batter into the bottom of your prepared pan and use your hands or the back of a spoon to press evenly into the bottom of the pan to form a crust.
- Pour your cooled blueberry filling evenly over the crust.
- Use your hands to sprinkle the remaining crust mixture evenly over the top of the filling.
- Transfer to the oven and bake on 350F (175C) for 55-60 minutes or until the top of the blueberry crumb bars is golden brown.
- Allow to cool completely (2-3 hours) before slicing and serving. If you prefer to enjoy these warm the crumb bars WILL fall apart if sliced before they have cooled and set, so plan to use a spoon!
Notes
- Store bars in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
- When using gluten-free Cup4Cup flour, bake the crust longer to achieve crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24squares
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 138kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 67mg | 3% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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