Lemon Blueberry Crumble Bars (Printable Version)
Buttery crumble layers with tangy lemon and sweet blueberry filling.
# What You'll Need:
→ Crumble Base & Topping
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - Zest of 1 lemon
06 - 1 cup unsalted butter, cold and cubed
07 - 1 large egg
→ Blueberry Lemon Filling
08 - 2 cups fresh blueberries
09 - 2/3 cup granulated sugar
10 - 2 tablespoons cornstarch
11 - Juice of 1 lemon (about 2 tablespoons)
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine flour, sugar, baking powder, salt, and lemon zest in a large bowl. Add cold cubed butter and work in with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in egg until just combined; dough will be crumbly.
03 - Press about two-thirds of the crumble mixture evenly into the bottom of the prepared pan to form the base layer.
04 - Toss blueberries with sugar, cornstarch, and lemon juice in a separate bowl until evenly coated.
05 - Spread the blueberry mixture over the base layer. Sprinkle the remaining crumble mixture evenly over the blueberry layer.
06 - Bake for 38 to 42 minutes, or until the top is golden brown and the filling is bubbling.
07 - Allow the bars to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
# Expert Advice:
01 -
- The tart lemon and sweet blueberries balance perfectly, making these bars addictive without being overly sweet
- The same dough doubles as both buttery base and crumbly topping, so you save time and dishes
02 -
- Waiting for these to cool completely is absolute torture but cutting them while warm means you end up with a messy, crumbly situation instead of clean bars
- I learned the hard way that thawing frozen berries first makes them release too much liquid and your bottom layer will be soggy
03 -
- Use a pastry cutter or two forks to work in the butter if your hands run warm, because melting the butter into the dough changes the texture completely
- Grate the lemon zest before you juice the fruit, its nearly impossible to zest a lemon that is already squeezed