It’s been a glorious couple of months, but it’s time to head home. I’m in the final stages of using up the fridge excess and needed to find a recipe to use up the excess blueberries. Blueberry Crumb Bars to the rescue.
It had to be something I could easily distribute to neighbours who are kind enough to keep an eye on the place while we are away and take in any stray packages that show up after our departure. Crumble? Too messy. Muffins? Too utilitarian. Wait … how about a bar? I already had recipes for Rhubarb Strawberry Bars and Cranberry Oat Bars, but what about blueberries?
A few keystrokes later, and voila! Thank you, Deb Perelman of Smitten Kitchen, who always provides inspiration and fool-proof recipes. These buttery, fruity, tart, but tangy bars are sensational. Done, dusted and distributed.
And they’re delicious with Blueberry Ginger Herbal Tea from Plum Deluxe.
Blueberry Crumb Bars
- Yield: 24 medium bars 1x
Ingredients
For the base and topping
- 200 g or 1 c granulated sugar
- 5 ml or 1 tsp baking powder
- 360 g or 3 c unbleached, all-purpose flour
- 1 ml or ¼ tsp kosher salt
- Zest of one lemon
- 227 g or 8 oz unsalted butter, cold, cut into ½” chunks
- 1 large egg, beaten
For the filling
- Juice of one lemon
- 100 g or ½ c granulated sugar
- 4 tsp Clear Jel or cornstarch
- 680 g or 4 c fresh blueberries
Instructions
Assemble the bars
- Preheat the oven to 375°F.
- Spray a 9×13” pan with baking spray. Create a sling with parchment paper, folding over the excess paper and securing it to the sides with alligator clips or Nordicware Baking Clips. Spray the parchment with baking spray.
- In a medium bowl, combine the sugar, flour, baking powder, salt, and lemon zest. Using a pastry cutter or your fingers, blend in the butter until the pieces are no bigger than a pea. Add the egg and toss to combine thoroughly; the dough will be crumbly. Pat half of the dough into the prepared pan.
- In another bowl, stir together the sugar, Clear Jel and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble the remaining dough over the berry layer.
- Bake until the top is slightly brown (about 45 minutes).
- Chill thoroughly before cutting. Due to the unctuous nature of the blueberry filling, they’re best stored in the fridge and eaten cold.
Notes
Adapted from Smitten Kitchen.
Sounds easy and delicious. I’ll have to try it. See you later!
Some of them are on their way to you.