Blueberry Crumble Bars

It’s blueberry season so that means one thing, we should all be making these Blueberry Crumb Bars! These are a go-to summer treat for me, I’ve been making them for years and everyone always loves them. They’re easy to make and those fresh blueberries just make them so unbelievably delicious!

This past weekend I went for a walk and finally felt sun on my face. It was a glimmer of spring. A small piece of hope. Like realizing there’s another cup of coffee in the pot, or finding a secret bottle of wine in your cupboard. And while the spring feeling didn’t motivate me to do any spring cleaning – I was inspired to start baking.

But if there ever were a dessert worth getting ugly for, it would have to be this. It manages to be The Very Dessert We Were Looking For To Use Up The Greenmarket Berries We Went Gaga Over but also The Perfect Solution to Picnic and Pot-Luck Dessert Limitations as well as–shh, don’t tell anyone–Seriously The Easiest Thing in the Whole World to Make. But we’ll just call them Blueberry Crumb Bars.

Ingredients
For the Blueberry Layer

• 2 cups fresh or frozen blueberries
• 2 teaspoons cornstarch
• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice , don't use bottle lemon juice - it's too tart
• 1/4 cup granulated sugar

For the Bottom Lay & Top Crumble

• 1 and 1/4 cup all-purpose flour , spooned & leveled
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 10 tablespoons unsalted butter , cold (1/2 cup plus 2 tablespoons)
• 1 large egg yolk
• 1 tablespoon packed brown sugar
• 1 tablespoon granulated sugar

Instructions

1. Preheat the oven to 375F degrees. Line an 8x8 inch square baking pan with aluminium foil and grease with butter.
2. In a medium bowl toss together the ingredients for the blueberry layer (blueberries, cornstarch, lemon zest, lemon juice & sugar). Set aside.
3. In a separate large bowl whisk together the flour, 1/2 cup granulated sugar & baking powder.
4. Cut in the butter & egg yolk using a pastry cutter or fork until the mixture is crumbly and resembles wet sand.
5. Press about two thirds to three quarters of the mixture into the bottom of the prepared pan. Pour the blueberry mixture over top.
6. To the remaining flour mixture, stir in the brown sugar and remaining 1 tablespoon of granulated sugar.
7. Crumble the remaining dough over the blueberry mixture by squeezing it in a fist with your hand, then crumbling it over top.
8. Bake in the oven for about 45 minutes, until you see the blueberries bubbling and the crumble layer starting to turn golden.
9. Allow to cool fully to room temperature (about 3-4 hours) . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares.

Recipe Notes
Bars are best stored in an air tight container in the fridge.

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