I originally saw the link to this recipe from Good Things Catered where Katie made her own alterations. She found the recipe on Smitten Kitchen, which linked to the original on AllRecipes. I used the recipe as it was listed on Smitten Kitchen and WOW these were good!
We were bringing a dessert to two different evening events, so this recipe was perfect because it made quite a few! Ben and I liked them even better two days later!
Store them in the fridge and eat them cold. I think they are best this way. Of course, if you want to eat them warm right out of the oven, then I suggest serving with ice cream. I would also suggest cooling them before cutting into small squares…much easier!
Now let’s get to the recipe, so YOU can enjoy them!
Blueberry Crumb Bars
Source: Smitten Kitchen
Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
OH YUM! I want to make these again. Aw, and thanks for the shout out! 🙂
I wonder about using frozen blueberries? Would it still be yummy?
(Penny): Oh yeah, definitely! Frozen works too!
I look forward to the Fourth of July every year to eat some Blueberry Buckle, and these remind me of just that. Thanks for sharing!
Those blueberry bars look so good!
I made these with apple a while back. Used the Smitten Kitchen recipe which is actually the Raspberry Bars from the Baked Cookbook. They were wonderful with apple as well. We had a terrible blueberry season this year, so that will have to wait until next fall. Thanks for sharing.
These were so good! I did switch one thing, though. I used orange zest and juice instead of lemon. Still, great recipe. Thanks!
Great idea, Jay! Thanks!