Blueberry Crumb Bars
- 20m Prep Time
- 1h 5mCook Time
- 1h 25mReady In
These blueberry crumb bars feature a buttery shortbread crust, a layer of fresh blueberries, and a crumbly sugar topping. They are an easier alternative to summer pies, requiring no rolling or blind baking.
Ingredients
- Nonstick cooking spray
- 591 ml all-purpose flour
- 177 ml granulated sugar
- 4.93 ml ground cinnamon
- 4.93 ml lemon zest
- 29.6 ml lemon juice
- 2.46 ml kosher salt
- 237 ml cold unsalted butter
- 9.86 ml pure vanilla extract
- 946 ml fresh blueberries
- 118 ml packed brown sugar
- 29.6 ml cornstarch
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.7 mg
- Iron: 0.72 mg
- Magnesium: 5.1 mg
- Phosphorus: 19.8 mg
- Potassium: 42.4 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Nonstick cooking spray
- 591 ml all-purpose flour
- 177 ml granulated sugar
- 4.93 ml ground cinnamon
- 4.93 ml lemon zest
- 29.6 ml lemon juice
- 2.46 ml kosher salt
- 237 ml cold unsalted butter
- 9.86 ml pure vanilla extract
- 946 ml fresh blueberries
- 118 ml packed brown sugar
- 29.6 ml cornstarch
Let's Cook
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Step 1.
Heat oven to 375°F. Lightly coat a 9- by 13-inch baking pan with nonstick spray. Line with parchment paper, leaving a 2-inch overhang on the two long sides; spray the parchment paper.
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Step 2.
In a food processor, pulse flour, granulated sugar, cinnamon, lemon zest and salt to combine, about 4 to 5 pulses. Add cold butter (cut into pieces) and vanilla, and pulse until the dough resembles coarse crumbs, 10 to 12 pulses.
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Step 3.
Transfer half the dough to the prepared pan and firmly press into an even layer. Bake the crust for 15 minutes. Meanwhile, refrigerate the remaining dough until ready to use.
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Step 4.
While the crust bakes, in a large bowl, toss blueberries, brown sugar, cornstarch and lemon juice until combined.
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Step 5.
After the crust has baked 15 minutes, remove from oven. Spread the blueberry mixture evenly over the hot crust. Firmly squeeze the chilled dough into small clumps and scatter them over the berries.
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Step 6.
Bake until the topping is golden brown, 50 minutes to 1 hour. Let cool in the pan on a wire rack for about 15 minutes, then use the parchment overhangs to lift the bars onto the rack to cool completely. Cut into squares.