Blueberry Crumb Bars
Ingredients
Crust
3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup butter, (2 sticks) chilled and cut into pieces
Filling
1 Tbsp cornstarch
1/2 cup granulated sugar
2 Tbsp lemon juice (lemon zest – optional)
4 cups fresh blueberries, at room temperature
Instructions:
Preheat oven to 375°. Spray 9x13-inch baking dish with baking spray (also line with parchment), set aside.
In a large mixing bowl whisk together (or pulse in food processor) flour, granulated sugar, brown sugar, baking powder and salt.
In a small bowl, whisk together egg and vanilla.
Add egg mixture and cold butter cubes to flour mixture. Using a pastry cutter cut mixture until it resembles coarse crumbs (food processor works very well). Press 1/2 of the mixture evenly into the prepared baking dish.
In a separate bowl, mix together the filling ingredients (blueberries, sugar, cornstarch, and lemon juice.) Toss mixture to evenly coat, spread evenly over crust in baking dish.
Sprinkle or spoon the remaining crumb mixture over berry layer.
Bake in preheated oven for about 38 - 42 minutes until top is golden brown. Allow to cool for about 20 - 30 minutes, then lift parchment from pan, cut and enjoy.
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Bursting with ripe, juicy blueberries and wrapped in a golden, flaky crust, this pie is a celebration of summer in every slice. Lightly sweetened and perfectly balanced with a hint of lemon, it’s the kind of dessert that feels both nostalgic and refreshingly simple. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled—either way, it won’t last long.