Blueberry Crumb Bars
User Reviews
5.0
9 reviews
Excellent
Blueberry Crumb Bars
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Easy Blueberry Crumb Bars are a tasty summer treat on the go! Melt-in-your-mouth buttery shortbread-like crust and crumble with a fresh blueberry filling.
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Ingredients
Shortbread Crumb:
- 1/2 cup sugar
- 1/2 cup light brown sugar , packed
- 1 teaspoon baking powder
- 3 cups flour
- 1 cup unsalted butter , cold, cut into cubes
- 1 large egg
- 1/4 teaspoon salt
Blueberry Filling:
- 4 cups fresh blueberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with baking spray.
- In a food processor, combine 1/2 cup white sugar with brown sugar, flour, baking powder and salt.
- Add the butter and egg to the food processor and pulse until a crumbly dough forms.
- Press half of the dough into the prepared pan.
- In a separate bowl, gently toss the blueberries in remaining sugar and cornstarch until well coated.
- Spread the blueberry mixture evenly over the crust.
- Crumble remaining dough over the blueberry layer.
- Bake for 45 minutes, or until top is slightly brown and blueberry filling is bubbling.
- Cool completely before cutting into squares.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
27mg
(9%)
Sodium
30mg
(1%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
260IU
(5%)
Vitamin C
2mg
(2%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 30mg | 1% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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