Blueberry Almond Crumble Sweet Treat Bars (Printable Version)
Buttery bars with sweet blueberry filling and crunchy almond topping
# What You'll Need:
→ Cust and Crumble
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon baking powder
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 3/4 cup sliced almonds
→ Blueberry Filling
09 - 2 cups fresh or frozen blueberries
10 - 1/3 cup granulated sugar
11 - 2 teaspoons cornstarch
12 - 1 tablespoon lemon juice
13 - 1 teaspoon grated lemon zest
# How To Make:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, mix flour, sugar, salt, and baking powder. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
03 - Add the egg and vanilla extract. Mix until just combined—the dough will be crumbly.
04 - Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust.
05 - In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, and zest. Toss until the berries are well coated.
06 - Spread the blueberry mixture evenly over the crust.
07 - Stir sliced almonds into the remaining dough. Sprinkle this crumble mixture evenly over the blueberries.
08 - Bake for 35–40 minutes, or until the top is lightly golden and the blueberry filling is bubbling.
09 - Cool completely in the pan, then lift out and cut into bars.
# Expert Advice:
01 -
- The contrast between juicy bubbling berries and that buttery almond crumble hits every texture craving
- They somehow taste even better on day two, making them ideal for make-ahead snacks or casual gatherings
02 -
- Hot blueberry filling needs time to set, or you will end up with a delicious but messy situation instead of neat bars
- Cold butter is non-negotiable here—warm butter melts into the flour and you lose that magical crumble texture
03 -
- Use frozen blueberries straight from the freezer, but add an extra minute to the baking time
- If your crust feels too soft to press, chill the dough for 10 minutes before patting it down