Delicious Blueberry Crumble Bars You’ll Love
Enjoy these delightful bars featuring a buttery shortbread base, a juicy blueberry filling, and a perfectly crumbly topping, enhanced with a hint of lemon. They are best enjoyed after a complete cooling period to ensure the filling sets properly.
Equipment
- 8x8 inch baking pan
- Foil or parchment paper
- medium bowl
- large bowl
- Pastry cutter or forks
Ingredients
Blueberry Layer
- 2 cups blueberries (250-300g fresh)
- 2 teaspoons cornstarch (4 teaspoons if using frozen)
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ cup granulated sugar (50g)
Shortbread Base & Crumble Topping
- 1 ½ cups all-purpose flour (188g)
- ½ cup granulated sugar (100g)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup cold unsalted butter cubed (170g)
- 1 large egg yolk
- 1 tablespoon packed brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour (for topping mix)
Instructions
- Preheat your oven to 350°F (180°C) and prepare an 8x8 inch pan by lining it with foil or parchment paper, ensuring it overhangs the edges.
- In a medium bowl, combine blueberries, cornstarch, lemon zest, lemon juice, and sugar. Set this blueberry mixture aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the base and topping.
- Cut in the cold butter and egg yolk using a pastry blender or forks until the mixture is crumbly but holds together when squeezed.
- Reserve about 1 cup of the dough mixture for the topping. Press the remaining dough firmly into the bottom of the prepared pan to form an even base layer.
- Spoon the prepared blueberry mixture evenly over the shortbread base. If using frozen berries, discard any excess liquid.
- Combine the reserved 1 cup of dough mixture with 1 tablespoon of all-purpose flour, 1 tablespoon of granulated sugar, and 1 tablespoon of brown sugar for the crumble topping.
- Crumble this topping mixture evenly over the blueberry layer.
- Bake for 40-50 minutes, or until the berry filling is bubbling and the topping is golden brown. Add an extra 10 minutes to the baking time if using frozen berries.
- Allow the bars to cool completely in the pan for 3-4 hours before slicing to ensure the filling sets properly.
Notes
- Store these bars in an airtight container in the refrigerator for up to 4 days. Ensure they are fully cooled before slicing to prevent the filling from leaking.
- Both fresh and frozen blueberries can be used. If using frozen berries, increase the cornstarch slightly and extend the baking time. Cold butter is essential for achieving the desired shortbread texture.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Cooling completely before slicing is crucial to prevent the filling from leaking. Fresh or frozen berries can be used; frozen berries require more cornstarch and longer baking. Cold butter is key for the shortbread texture.