Blueberry Crumb Bars
Servings 24 +/-
Equipment
- 9 x 13 Inch Glass Baking Dish
- Wire Cooling Rack
Ingredients
Crust & Topping:
- 3 cups all-purpose flour
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp baking powder
- ¼ tsp salt
- Zest of one large lemon
- 2 sticks of cold butter
- 1 egg well-beaten
- 1 tsp vanilla extract
Blueberry Filling:
- Juice of one large lemon
- ¼ white sugar
- 4 tsp cornstarch
- 4 cups fresh blueberries
Instructions
- Preheat the oven to 375 degrees. Coat a 9 x 13 glass baking dish with cooking spray.
- In a medium bowl, whisk together flour, brown sugar, ½ cup white sugar, baking powder, salt, and lemon zest. Use a fork or pastry cutter to cut in the butter until the mixture is in pieces no larger than a pea.
- Mix in the egg and vanilla. The dough will be crumbly but will stick together when squeezed.
- Press half of the dough into the prepared baking dish.
- In another small bowl, mix white sugar, lemon juice, and cornstarch until well combined. Add blueberries and gently toss them to coat.
- Pour the blueberry mixture over the dough in the pan.
- Then crumble the remaining dough evenly over the blueberries.
- Bake in the oven for 50 to 60 minutes, or until the top is slightly browned.
- Cool on a wire cooling rack.
- Cut into squares and serve. Enjoy.