Let’s face it: it’s hard to mess up blueberries. It’s even harder to mess up blueberries with a crumb coating. It’s no wonder this blueberry crumble bar is so good. I had made this recipe on a whim: there were blueberries in the house, along with the rest of the ingredients. I wasn’t particularly excited about it — it was just another thing to try out. My lack of enthusiasm was a mistake, however. These bars are crunchy, crumbly, buttery, and sweet. I halved the amount of sugar in the original recipe to let the sweetness and tartness of the blueberries shine (and so I could pretend this bar is healthier than it really is). It’s probably even tastier with all the sugar. I have a bad sweet tooth, after all.
Blueberry Crumble Bars
Recipe from Smitten Kitchen
Yields 36 small rectangles
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
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, and baking powder. Mix in 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.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.