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Monday, May 25, 2009

Blueberry Crumb Bars

Happy Memorial Day! I first made these bars last August and have made them two additional times since then. They are really good! If I could change anything, I would alter the filling to crumb ratio. Although we love the crumb topping and crust, Bob and I agree that we would like more blueberry filling. Next time I make these, instead of using a 13x9 pan, I will make 1/2 the amount of crumbs and put it in an 8-inch square baking dish, but keep the amount of filling the same. One could just double the amount of filling and use a 13x9 pan, but 8 cups of blueberries would make for a pretty expensive dessert! The original recipe says to cut the butter and egg into the dry ingredients with a pastry blender. I decided to use my food processor to do this, following a method similar to my favorite pie dough. I think my crumbs come out much smaller because of this, and maybe they soak up the blueberriness? (I know that's not a word.)

Blueberry Crumb Bars

3 cups all-purpose flour
1 teaspoon baking powder 
1/4 teaspoon salt
1 cup sugar
1 cup cold butter
1 egg
zest and juice of 1 lemon
4 cups fresh blueberries
1/2 cup sugar
4 teaspoons cornstarch

1. Preheat oven to 375F. Grease a 9x13-inch pan.

2. In the bowl of a food processor, add flour, baking powder, salt, 1 cup sugar, and lemon zest, and pulse briefly to mix. Add cold butter (cut into tablespoon-sized chunks) and the egg, and pulse until the mixture is crumbly yet sticks together. Alternatively, cut the butter and egg into the dry ingredients using a fork or a pastry blender. Pat half the dough into the prepared pan for the bottom crust. 

3. In a medium bowl, stir together the sugar, cornstarch, and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust.

4. Crumble the remaining dough on top of the blueberries.

5. Bake for 45 minutes or until top is slightly brown. Cool completely before cutting into squares. I typically cool the bars in the pan to room temperature then place the pan in the fridge overnight and cut them the next day. I think this is a bit easier.

Source: Adapted from Annie's Eats, originally from Smitten Kitchen and AllRecipes


  1. I had the pleasure of partaking in this dish, and loved it. I disagree on changing the crumb/filling ratio. That's what makes these bars, bars, and not just a mishaped blueberry pie.

  2. Those sound great. And look delicious too.

  3. Blueberriness..yep Its a word in my house!!!

  4. I can see what you've made them several times - they look fantastic! I need to get my hands on some Maine blueberries :)

  5. I have to make these this summer! I love blueberries!

  6. These look so delicious! I have loads of blueberries right now and now I have the perfect recipe. I can't wait to try these!

  7. Oh, how delicious. These look great.

  8. Your pictures look so pretty! I love the crumb part :)


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