Blueberry Crumb Bars – fresh blueberry bars with a crumb topping. The perfect use for summer blueberries!
My kids start school next week, y’all!
It hit me yesterday and I rushed around trying to get shots for the 4 year old and then get school supplies for the 7 year old. I’m just amazed at how fast summer went.
But you know what that means!
SNOW IS COMING!
I’m super excited about snow. Super, super, super excited. I think if there was a competition to see who in the world loves snow the most, it’d be me. Followed closely by the idiot husky.
One thing I am going to miss about summer is the berries. This is the first year that I’ve actually liked raspberries – isn’t that weird? Like, I used to think they were seedy and gross (like blackberries – bleh!) but this year, I am all about them. And I’m sad because they’re already at that point where they’re mushy before you even buy them! My raspberries were so leaky this week that I walked around the entire grocery store with a big red streak down my nose before my 7 year old said, “Hey mom, is that makeup on your nose?”
Thanks kid.
Blueberry Crumb Bars!
I bought a big thing of blueberries this week too and thankfully got a lot of use out of them before they started to turn on me. I threw what we had left into these Blueberry Crumb Bars!
I love anything with a crumb topping, especially anything fruity! These are delicious and really simple to make.
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Blueberry Crumb Bars
Ingredients
For the crust/topping:
- 1 cup granulated sugar
- zest of one lemon
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup 2 sticks cold unsalted butter, cut into ¼-inch pieces
- 1 large egg, lightly beaten
For the filling:
- juice of one lemon
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- 4 cups fresh blueberries
Instructions
- Preheat oven to 375F. Line a 9x13-inch pan with parchment paper leaving an overhang on opposite sides to lift the bars out after baking.
- In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar until the sugar is moist and fragrant. Add the flour, baking powder, and salt to the bowl and whisk to combine. Add the butter and egg to the bowl, and use a pastry cutter to cut them in until the pieces of butter are no larger than small peas – the mixture should look like coarse meal. Transfer half of the mixture to the prepared pan and pat into an even layer to form the crust.
- In a medium bowl, stir together the lemon juice, sugar, and cornstarch. Add the blueberries, and toss gently to coat them evenly. Pour the blueberry mixture over the crust and spread evenly. Crumble the remaining crust/topping mixture over the blueberries to cover.
- Bake for 40-45 minutes, or until topping is golden brown and the filling bubbles around the edges. Remove the pan to a wire rack and allow the bars to cool completely in the pan. Once cool, use the parchment “handles” to lift the bars out and cut into squares (I actually like to refrigerate them for an hour or two before cutting – it makes for neater squares). Store in an airtight container in the refrigerator.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 57mgCarbohydrates: 35gFiber: 1gSugar: 18gProtein: 3g
nicole @ I am a Honey Bee says
don’t you dare say that S word. Snow is evil!!
Jessica @ A Kitchen Addiction says
I cannot wait to for the snow! I’m done with the heat and humidity! I will miss all of the fresh fruits that are so readily available. Crumb bars are a summer must!
Andi @ The Weary Chef says
These photos are GORGEOUS, Amanda!
We don’t exactly have seasons in San Francisco, so I can’t relate on the snow thing. We have to take a road trip to see snow, and it’s a novelty. We’re headed into our hot summer this fall, and then it will go back to the 60s all the time.
Chelsea @chelseasmessyapron says
I feel like we’ve hardly had a summer here so it might as well be winter anyways! It’s rained or been cold almost everyday this month and I’d rather have snow than rain since its so pretty and fun to play in! I love these crumb bars so pretty and a perfect way to use up all the berries we have right now!
Katrina @ In Katrina's Kitchen says
Noooooooooooo nope no. I’m in denial that snow is coming.