Easy Blueberry Bars
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5.0
3 reviews
Excellent
Easy Blueberry Bars
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Looking for a delightful treat that's bursting with the fresh flavor of blueberries? Our easy blueberry bars recipe is just what you need! With a buttery crust, luscious blueberry jam filling, and a crumbly streusel topping, these bars are an irresistible combination of sweet and tangy goodness. Whether you're planning a dessert, a snack, or a breakfast treat, these blueberry bars are sure to impress.
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Ingredients
For the Blueberry Jam:
- 840 g (5 cups) blueberries
- ½ cup (100g ) granulated sugar
- 2 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 Tablespoon unsalted butter
For the Crumble Mixture for the Crust and Topping:
- 345 g ( 2-¾) cups all-purpose flour
- 60 g (¼ cup) cornstarch
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar tightly packed
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (226g) unsalted butter cold, cut into small cubes
- 1 large egg yolk , cold
- 1 large egg , cold
- 1 tablespoon vanilla extract
- 4 tablespoon ice water or as needed
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Instructions
- Preheat your oven to 350°F (175°C) and lightly grease with shortening or butter the sides and bottom of a 9×13 inch glass baking dish. Set aside.
- For the Blueberry Jam: In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon juice, and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down 5 to 6 minutes. In a small bowl, mix about 2 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Add the butter and stir until melted. Remove the blueberry jam from the heat and let it cool slightly.
- For the Crumble Mixture for the Crust and Topping: In a food processor fitted with a steel blade, pulse flour, granulated sugar, light brown sugar, baking powder, and kosher salt to combine; add the chilled butter pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses. In a small bowl, beat the egg, egg yolk, water, and vanilla extract with a fork. (Do not beat until fluffy, you don’t need to incorporate air into the dough.)
- Add the egg mixture down the feed tube and pulse quickly until the mixture is evenly moistened and crumbly; don’t let the dough form into a ball in the machine; the dough should hold together if you press it together with your fingers.
- Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan. Cover the dough with a piece of plastic wrap. Take a 9” x 5” loaf pan and press it gently onto the plastic-wrapped dough. Apply even pressure to flatten the dough, ensuring it spreads out and takes the shape of the pan.
- Continue pressing the loaf pan onto the dough while gently moving it in different directions, flattening the dough evenly and extending it ½ inch up the sides of the pan. Repeat this process until all the dough has been flattened and extends ½ inch up the sides of the pan. Once flattened, refrigerate the dough in the pan and the remaining dough for 20 minutes. If you’re in a rush, you can proceed to the next step of your recipe without refrigerating the dough.
- Spread the blueberry jam evenly over the crust, leaving a ½-inch border. Next, pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the blueberry jam; the dough will not cover the entire surface. Bake for 45 minutes or until the topping is golden brown. Allow to cool for 1-2 hours before slicing and serving.
Equipments used:
Notes
- How to Store & Re-Heat
- To store the blueberry bars, allow them to cool completely at room temperature, then cover tightly with plastic wrap or transfer to an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you prefer to enjoy the bars at room temperature, there is no need to reheat them.
- However, if you prefer them warm, you can place them in a 350°F (175°C) oven for 5-10 minutes or until warmed through. Alternatively, you can microwave individual bars on a microwave-safe plate for 10-15 seconds or until warmed through. Note that the texture of the bars may change slightly upon reheating, so it’s best to reheat them only as needed and consume within a few days of baking for the best flavor and texture.
- How to Make-Ahead
- To make blueberry bars ahead of time, you can prepare the recipe as directed and then store the bars in an airtight container for up to 2 days or in the refrigerator for up to 5 days.
- How to Freeze
- To freeze blueberry bars, allow them to cool completely at room temperature, then wrap them tightly in plastic wrap or aluminum foil. Place the wrapped bars in an airtight container or freezer-safe bag and store them in the freezer for up to 2-3 months.
- To thaw the bars, remove them from the freezer and let them come to room temperature on the counter for a few hours. Alternatively, you can reheat them in the oven or microwave as described above. Keep in mind that the texture of the bars may change slightly upon freezing and thawing, so it’s best to freeze them only if necessary and consume them within a few days of thawing for the best flavor and texture.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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