You’ve arrived just in time to enjoy some easy blueberry crumble bars. These gorgeous little treats are bursting with luscious summer fruit and a buttery, crumbly crust. I borrowed the recipe almost verbatim from a recent post by Smitten Kitchen –I’d been looking for a way to use some leftover blueberries and these looked so good I couldn’t resist. I swapped in one third whole wheat flour — just to see what would happen (good things).
The bars came together quickly — simply combining the dry ingredients, cutting in the butter and egg and pressing half the dough into the pan. Dump in the lightly sweetened blueberries and top with the rest of the crumbly crust. A bake in the oven and ta da. They slice more easily cold, but good luck waiting for THAT! Out of the oven, the aroma is positively heavenly.
So, sit down, pour yourself some coffee or a glass of milk and have some dessert (or breakfast).
Easy Blueberry Crumble Bars
Makes 24 bars
1 cup sugar
1 teaspoon baking powder
2 cups all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
Zest of one lemon
1 cup cold unsalted butter, cut into chunks
1 large egg
Juice of 1 lemon
1/2 cup (100 grams) granulated sugar
4 teaspoons cornstarch
4 cups fresh blueberries
- Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups ap and whole wheat flour, baking powder, salt, and lemon zest. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, mix the blueberries with lemon juice, cornstarch and sugar. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is golden brown. Cool completely before cutting into squares.