I love blueberries. They’re easily my favorite fruit. I rarely get them fresh, though, because they’re usually so expensive! I don’t really like to snack on frozen blueberries, but they’re great to bake with! I made these blueberry crumble bars from Smitten Kitchen and everyone who’s tried one really enjoyed them (or so they said!). This is definitely one of my new favorite recipes and I can’t wait to make them with raspberries (as requested by Lance). These are sweet, but they aren’t too sweet and the crumb is delicate and buttery. Recipe after the jump!
Combine the flour, 1 cup of sugar, salt, baking powder, and lemon zest.
Yes, this recipe uses quite a bit of butter! Just cut it into the flour to forget about that, though! I used my hands, but a fork or a pastry cutter would work just as well.
The end result will be crumbly and there shouldn’t be any large chunks of butter hanging around.
Press half of your dough into the greased and/or lined pan.
In a medium bowl, combine the cornstarch, sugar, and lemon juice.
Gently mix in the blueberries.
Spread the blueberries out onto the crust.
Crumble the rest of your dough on top of the blueberries.
Bake them at 375 degrees F for about 40-45 minutes or until the top is golden.
Make sure they’re cooled or chilled before you slice them!
Every bite is full of blueberry goodness, I promise.
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold butter (2 sticks or 8 ounces), cubed
- 1 egg
- ¼ teaspoon salt
- Zest and juice of one lemon
- 4 cups fresh or frozen blueberries (if using frozen, be sure to drain them!)
- ⅓ cup white sugar
- 4 teaspoons cornstarch
- Preheat the oven to 375 degrees F (190 degrees C). Grease and/or line a 9×13 inch pan (I highly suggest lining your pan with tinfoil and then spraying it with a bit of Pam for easy removal).
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in the salt and lemon zest.
- Use a fork or pastry cutter to blend in the butter and egg (I used my hands and found it to be much easier). Dough will be crumbly. Pat half of dough into the prepared pan.
- 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.
- Bake in preheated oven for 45 minutes, or until top is slightly brown (mine were absolutely perfect at 45 minutes, but check them at about 40 minutes to make sure they aren't burning!). Cool completely before cutting into squares (I chilled mine in the fridge for a bit). Makes 16 large bars.