Blueberry Crumb Bars
20m prep 1h 5m cook 1h 25m ready
These blueberry crumb bars feature a buttery shortbread crust, a layer of fresh blueberries, and a crumbly sugar topping. They are an easier alternative to summer pies, requiring no rolling or blind baking.
Ingredients
- Nonstick cooking spray
- 2 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1 cup cold unsalted butter
- 2 tsp pure vanilla extract
- 4 cup fresh blueberries
- 1/2 cup packed brown sugar
- 2 tbsp cornstarch
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.7 mg
- Iron: 0.72 mg
- Magnesium: 5.1 mg
- Phosphorus: 19.8 mg
- Potassium: 42.4 mg
- Zinc: 0.15 mg
Let's Cook
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Step 1.
Heat oven to 375°F. Lightly coat a 9- by 13-inch baking pan with nonstick spray. Line with parchment paper, leaving a 2-inch overhang on the two long sides; spray the parchment paper.
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Step 2.
In a food processor, pulse flour, granulated sugar, cinnamon, lemon zest and salt to combine, about 4 to 5 pulses. Add cold butter (cut into pieces) and vanilla, and pulse until the dough resembles coarse crumbs, 10 to 12 pulses.
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Step 3.
Transfer half the dough to the prepared pan and firmly press into an even layer. Bake the crust for 15 minutes. Meanwhile, refrigerate the remaining dough until ready to use.
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Step 4.
While the crust bakes, in a large bowl, toss blueberries, brown sugar, cornstarch and lemon juice until combined.
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Step 5.
After the crust has baked 15 minutes, remove from oven. Spread the blueberry mixture evenly over the hot crust. Firmly squeeze the chilled dough into small clumps and scatter them over the berries.
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Step 6.
Bake until the topping is golden brown, 50 minutes to 1 hour. Let cool in the pan on a wire rack for about 15 minutes, then use the parchment overhangs to lift the bars onto the rack to cool completely. Cut into squares.
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