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Blueberry Crumb Bars

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I love adding blueberries to my pancakes, on top of my cereal and yogurt, but I especially love them in baked goods. This recipe for Blueberry Crumb Bars is something I make at least once every blueberry season. This recipe is quick & easy to throw together and it is a great recipe to get your kiddos involved. My little one loved helping me press the crust into the pan and crumble the topping over the blueberries.

Blueberry Crumb Bars

INGREDIENTS:

For the Crust & Crumble Topping

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup cold butter (cut into 16 pieces)
  • 1 Large egg
  • 1/4 teaspoon table salt
  • 1 tablespoon grated fresh ginger
  • 1 Large lemon (zested and juiced, separated)

For the Blueberry Filling

  • 4 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon cornstarch

Cook’s Notes:

  • While this recipe uses fresh blueberries, you could use frozen ones as well. Do not thaw the berries, just increase the cooking time by 5-10 minutes.
  • Bars can be kept in an air-tight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days. But trust me, they won’t last that long.

DIRECTIONS:

    1. Adjust rack to middle position and heat oven to 375 degrees F. Line 9 x 13-inch baking pan with aluminum foil, leaving overhang on all sides. Lightly spray foil with non-stick cooking spray (this will help immensely when it comes time to cut the bars).
    2. For the Crust & Crumble Topping Dough: In the bowl of a stand mixer, add 1 cup sugar, 3 cups flour, and baking powder; and give it a few pulses on low to combine. Stir in salt, grated ginger, and lemon zest. Add the butter and egg and mix on medium-low speed until the butter is well cut in and the dough resembles crumbly sand. Pat half of dough into the prepared pan.
    3. For the Blueberry Filling: In a small bowl, stir together the ½ cup of sugar, cornstarch and lemon juice. Gingerly fold in the blueberries. Distribute the blueberry mixture evenly over the crust.
    4. To Finish: Crumble remaining dough over the berries. Bake for 45-55 minutes, or until top is golden brown. Cool completely, about 2 hours. Then lift the bars out of the pan using the foil overhang and cut into squares (I cut mine into 18 squares/rectangles).
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Blueberry Crumb Bars Recipe

A delicious dessert filled fresh blueberries and a crumble top.

Course Dessert
Cuisine American
Keyword fruit
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 16 Squares
Calories 288 kcal

Ingredients

For the Crust & Crumble Topping

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 3 cups flour
  • 1 cup butter cold and cut into 16 pieces
  • 1 egg large
  • 1/4 teaspoon salt
  • 1 tablespoon ginger fresh and grated
  • 1 lemon large, zested and juiced, separated

For the Blueberry Filling

  • 4 cups blueberries
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon cornstarch

Instructions

  1. Adjust rack to middle position and heat oven to 375 degrees F. Line 9 x 13-inch baking pan with aluminum foil, leaving overhang on all sides. Lightly spray foil with non-stick cooking spray (this will help immensely when it comes time to cut the bars).
  2. For the Crust & Crumble Topping Dough: In the bowl of a stand mixer, add 1 cup sugar, 3 cups flour, and baking powder; and give it a few pulses on low to combine. Stir in salt, grated ginger, and lemon zest. Add the butter and egg and mix on medium-low speed until the butter is well cut in and the dough resembles crumbly sand. Pat half of dough into the prepared pan.
  3. For the Blueberry Filling: In a small bowl, stir together the ½ cup of sugar, cornstarch and lemon juice. Gingerly fold in the blueberries. Distribute the blueberry mixture evenly over the crust.
  4. To Finish: Crumble remaining dough over the berries. Bake for 45-55 minutes, or until top is golden brown. Cool completely, about 2 hours. Then lift the bars out of the pan using the foil overhang and cut into squares (I cut mine into 18 squares/rectangles).

Recipe Notes

While this recipe uses fresh blueberries, you could use frozen ones as well. Do not thaw the berries, just increase the cooking time by 5-10 minutes.
Bars can be kept in an air-tight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days. But trust me, they won’t last that long.

Nutrition Facts
Blueberry Crumb Bars Recipe
Amount Per Serving (1 Square)
Calories 288 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 143mg6%
Potassium 95mg3%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 389IU8%
Vitamin C 7mg8%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

These bars would be great for summer picnics, potlucks, and celebrations- ENJOY!!

. . . . .

ABOUT THE AUTHOR: Jillian is the creative author of the site Food, Folks and Fun. She spent 2014-2015 contributing to Somewhat Simple as part of our creative team.

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