Lemon Blueberry Crumble Bars
Lemon Blueberry Crumble Bars
Ingredients
For the Crumble Base and Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
For the Lemon Blueberry Filling
- 3 cups fresh or frozen blueberries, if using frozen, do not thaw
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, and salt for the crumble. Add the cold, cubed butter and lemon zest. Using your fingertips or a pastry blender, cut the butter into the flour mixture until coarse crumbs form. The mixture should resemble wet sand with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 3
Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to compact it firmly.
⏱️ 3 min
- 4
Bake the crust for 15 minutes, or until lightly golden brown. While the crust is baking, prepare the filling.
⏱️ 15 min•🌡️ 375
- 5
In a medium bowl, gently toss the blueberries with granulated sugar, lemon juice, lemon zest, and cornstarch until the blueberries are evenly coated. If using frozen blueberries, they will release more liquid, which is fine.
⏱️ 5 min
- 6
Once the crust is pre-baked, remove it from the oven. Carefully spoon the blueberry filling evenly over the hot crust.
⏱️ 2 min
- 7
Sprinkle the remaining one-third of the crumble mixture evenly over the blueberry filling.
⏱️ 1 min
- 8
Return the pan to the oven and bake for another 40-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly and thickened. If the topping browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375
- 9
Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is crucial for the bars to set properly, typically 2-3 hours. Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut them into squares or rectangles.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Crumble Bars
Ingredients
For the Crumble Base and Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
For the Lemon Blueberry Filling
- 3 cups fresh or frozen blueberries, if using frozen, do not thaw
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, and salt for the crumble. Add the cold, cubed butter and lemon zest. Using your fingertips or a pastry blender, cut the butter into the flour mixture until coarse crumbs form. The mixture should resemble wet sand with some pea-sized pieces of butter remaining.
⏱️ 10 min - 3
Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to compact it firmly.
⏱️ 3 min - 4
Bake the crust for 15 minutes, or until lightly golden brown. While the crust is baking, prepare the filling.
⏱️ 15 min•🌡️ 375 - 5
In a medium bowl, gently toss the blueberries with granulated sugar, lemon juice, lemon zest, and cornstarch until the blueberries are evenly coated. If using frozen blueberries, they will release more liquid, which is fine.
⏱️ 5 min - 6
Once the crust is pre-baked, remove it from the oven. Carefully spoon the blueberry filling evenly over the hot crust.
⏱️ 2 min - 7
Sprinkle the remaining one-third of the crumble mixture evenly over the blueberry filling.
⏱️ 1 min - 8
Return the pan to the oven and bake for another 40-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly and thickened. If the topping browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375 - 9
Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is crucial for the bars to set properly, typically 2-3 hours. Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut them into squares or rectangles.