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Buttery Blueberry Crumble Bars: Easy Summer Dessert

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These buttery blueberry crumble bliss bars are the result of a happy little obsession. They are not fussy, not pretentious, and they definitely don’t need a special occasion. They are just really, really good.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, cold and cubed
  • 2 ½ cups (315 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 3 cups (450 g) fresh blueberries
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons (16 g) cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the crust and crumble mixture: In a large bowl or food processor, combine 2 ½ cups all-purpose flour, ½ cup granulated sugar, ½ cup packed light brown sugar, and ½ teaspoon salt. Add 1 cup cold, cubed unsalted butter. Pulse or cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces. Do not overmix.
  3. Set aside the crumble topping: Remove 1 ½ cups of this mixture and set it aside in the refrigerator. Press the remaining mixture evenly into the bottom of your prepared baking pan. Use the bottom of a measuring cup to get it flat and even. Bake the crust for 15 minutes, until it is just starting to turn golden around the edges.
  4. Prepare the blueberry filling: While the crust bakes, combine 3 cups fresh blueberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract in a medium bowl. Gently toss everything together until the blueberries are evenly coated. Let it sit for a few minutes while the crust finishes baking.
  5. Assemble the bars: Once the crust is out of the oven, spread the blueberry mixture evenly over the hot crust. Sprinkle the reserved crumble mixture evenly over the top. Do not press it down.
  6. Bake the bars: Return the pan to the oven and bake for 35 to 40 minutes, until the top is golden brown and the blueberry filling is bubbling around the edges. If the top is browning too quickly, tent it loosely with foil for the last 10 minutes.
  7. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. For the cleanest slices, chill the pan in the refrigerator for 30 minutes before cutting.
  8. Cut and serve: Use the parchment overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares with a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

Keep everything cold for the best texture. Do not overwork the dough. Let the bars cool completely before cutting for clean slices. For a gluten-free option, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use high-quality vegan butter.

Nutrition

Keywords: blueberry crumble bars, summer dessert, blueberry bars, easy dessert, buttery bars

Find it online: https://emacrave.com/buttery-blueberry-crumble-bars-easy-summer-dessert/