Fresh blueberries are the best during the summertime because they are juicy and delicious.
I often buy too many blueberries and they can go bad before the end of the week. This is a great way to get rid of your leftover blueberries for the week. You can also substitute any berry into this dish such as blackberries or strawberries.
Blueberry Crumble Bars
Serving size: 15
Total Time: 1 hour
Source: Recipe adapted from Cooking Classy.
3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 1/2 teaspoon vanilla extract
1 cup unsalted butter, chilled and cut into cubes
Filling:
1 tablespoon cornstarch
1/2 cup granulated sugar
1 1/2 tablespoon lemon juice
4 cups fresh blueberries
Step 1: Preheat oven to 375 degrees. Butter a 9x13-inch baking dish or you can make half the recipe and use an 8x8 pan, set aside.
Step 2: In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder, and salt.
Step 3: In a small mixing bowl, whisk together egg and vanilla until combine.
Step 4: Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs. You can also do this by hand.
Step 5: Press 1/2 of the mixture evenly into the prepared baking dish.
Step 6: In a separate mixing bowl, whisk together the remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice. Add blueberries then toss mixture to evenly coat, pour, and spread coated blueberries evenly over crust in baking dish.
Step 7: Sprinkle the remaining crumb mixture over the berry layer. Bake in preheated oven for about 35 - 40 minutes until the top is golden brown. Allow cooling for about 20 - 30 minutes before cutting into squares. Store cooled bars in an airtight container in the refrigerator.
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