top of page

blueberry crumble bars

I was up in Donner Lake and although I didn't have most of my cooking tools I still managed to whip up something. High altitude can't even stop me! My grandma said "Giulia use the blueberries in the fridge" and from that request came these crispy buttery blueberry bars. This recipe fit into a 9 by 13 pan which makes it perfect for a large crowd. The bars remind me a little of a fruit crisp and I would highly recommend eating with some ice cream fresh out of the oven.

blueberry crumble bars
blueberry crumble bars
blueberry crumble bars
blueberry crumble bars

What you need: Makes 12 bars

For the crumb:

  • 1 cup (200 grams) granulated sugar

  • 1 teaspoon baking powder

  • 3 cups (390 grams) all-purpose flour

  • 1/4 teaspoon salt

  • Zest of one lemon

  • 1 cup (8 ounces or 225 grams) cold unsalted butter, cut into chunks

  • 1 large egg

For the berries:

  • Juice of 1 lemon

  • 1/2 cup (100 grams) granulated sugar

  • 4 teaspoons cornstarch

  • 4 cups fresh blueberries

What to do:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

flour, sugar, salt, baking powder and lemon zest
first layer of crumble

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries.

4. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

layer of blueberries

ready to be baked

5. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Recipe from: Amusing Foodie

bottom of page