Blueberry Crumble Bars


Blueberry Crumble Bars


  • 2 1/2 cups flour
  • 1 cup sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 1 cup unsalted butter cold, cut into cubes
  • 1 egg yolk large
  • 3 cups blueberries fresh or frozen
  • 3 tablespoons sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest


  • Preheat the oven to 375 degrees.  Butter and line a 9” x 9” baking pan with parchment paper leaving an overhang on two sides.

In a food processor, pulse the flour, 1 cup sugar, 2 teaspoons lemon zest and salt together a few times to combine. Add the cubed butter and pulse until you get a fine, sandy texture. Add the egg yolk and pulse until it is combined, 10 to 15 times. The crumbs should hold together when squeezed in the palm of your hand. If they do not, sprinkle a tablespoon of water over the top and pulse a few more times.

    Scoop out about 1/3 of the crumb mixture and press it into a bowl. Cover and reverberate until needed.

      Firmly press the remaining 2/3 of the crumbs into the bottom of the prepared pan. Bake at 375 degrees for 13 to 15 minutes.

        While the crust is baking, toss the blueberries, 3 tablespoons sugar, cornstarch, lemon juice and 1 teaspoon lemon zest together in a bowl.

          When the time is up on the crust pre-baking, spread the berries over the crust. Take the crum mixture from the refrigerator and crumble over the blueberry filling.

            Bake for 40 to 45 minutes until the blueberries are bubbling and the topping is golden. Remove the bars from the oven and transfer to a cooling rack. Cool completely in the pan before lifting from the pan using the parchment. Cut into squares. Store in an airtight container.

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