Blueberry Crumb Bars

photo (2)photophoto (3)photo (4)photo (2)I did it again, I bought the large box of blueberries (not even in season) and said I am going to bake something with these. So before said blueberries go bad I better find a recipe and go with it. I combined a few recipes that I had , kept my fingers crossed, made a mess in the kitchen , used too much butter, and here it goes. Sometimes I just don’t feel like using electric mixer even though I seemed to use a lot of different mixing bowls for this one. I had seen another recipe for a blueberry crumble but it called for shortening, so I substituted butter. It’s a lot of butter I know, but how much can be in one piece? My plan is to eat a little of this and freeze the rest for when my family comes out next month. As I was cutting it up to freeze I managed to eat way more than I should have, these were really beautiful and delicious. Just the right amount of sweet. I let them sit in fridge overnight, and they were way easier to cut into right out of the fridge. They are now nestled in to the freezer, except for the few pieces I left out to eat. I would keep unused and unfrozen pieces in the fridge, take out and bring to room temp. when you’re ready to eat them. You can also heat up in microwave if you prefer them warm. Either way, once you taste this buttery fruity combo you’ll be hooked.


1 cup sugar plus 1/2 cup sugar

1 teaspoon baking powder

2 sticks cold unsalted butter I cut it up into small diced pieces. I sliced stick in half, and then cut up into smaller pieces which would be easier to blend in.

1 egg

3 cups all-purpose flour

1/4 teaspoon salt

4 teaspoons cornstarch

1/4 cup of lemon juice and zest of one whole lemon ( I did use a large lemon)

4 cups fresh blueberries

9 x 13 inch pan , I used a glass Pyrex and it was perfect


Preheat the oven to 375 degrees and Spray 9 x 13 pan. I used Pam Baking Spray, there is enough butter in this already.

In a medium size bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Using a fork or pastry cutter blend in the cold butter pieces and egg. Then with clean hands I played with the dough a bit and got a crumbly texture going. I took half the dough and patted it down gently into pan with my hands. I made as clean an edge as I could, but I wouldn’t worry too much about that.

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix into the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble with your clean hands the remaining dough over the berry layer.

Bake in preheated oven for about 45 minutes or until top is slightly browned. I baked for 50 minutes , then checked on them. I baked for another 5 minutes. Cool completely before cutting into squares. I actually cooled in refrigerator over night, and cut up the next day.

One response to “Blueberry Crumb Bars

  1. Reblogged this on Cooking with Candi and commented:

    Monday re-blog and here is an awesome dessert to bake this week and put in the freezer for the weekend. If you have some time this week grab some of those amazing blueberries out there and bake this . Just another great blueberry dessert to make while those blueberries are so in season and abundant. I originally made this in the winter and had to settle for “not so in season blueberries” . Now I am going to bake this up with beautiful seasonal blueberries. I may even bake up two to keep in the freezer. I cut it up into bars and freeze them like that and take out whenever I want them. Yum ! Hope you have a great week and keep cooking with Candi.

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