We are surrounded by delicious blueberries here in NJ. As I have mentioned before, I love blueberries when they are baked into things, but have never been a fan of them on their own. These crumb bars are the perfect summer dessert for your next family gathering or BBQ. There is not a lot of fuss involved with them, and the best part that you can easily swap out the blueberries for your favorite other berry. They are adaptable in that way.
The recipe starts with a dough similar to pie dough with some added flavor thanks to the lemon zest. The blueberries get coated in lemon juice and some sugar to add to their sweetness. We all know my love for lemon + blueberry, they really are a match made in heaven. You can serve these bars warm or cold depending on your preference, I liked them better warmed up a little with some vanilla ice cream on top because ice cream makes everything better! I think next time I might even consider swapping out half of the white sugar for some brown sugar which would add some nice flavor, darn I guess that means I need to match anything batch soon ;).
Blueberry Crumb Bars
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces), cut into chunks
1 tsp. vanilla
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
What you’ll do:
Preheat the oven to 375 degrees F. Lightly grease a 9×13 inch pan.
In a medium bowl, stir together all the dry ingredients: 1 cup sugar, 3 cups flour, and baking powder. Add in salt and lemon zest; mix. Using a fork or pastry cutter blend in the butter, vanilla, and egg. Dough will be crumbly, that is the consistency you want. Pack half of the dough into an even layer into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Fold in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble the remaining dough over the berry layer. Sprinkle with more sugar, if desired.
Bake for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Source: barely adapted from Smitten Kitchen