Description
Easy-to-make blueberry crumble bars with a buttery crust and sweet blueberry filling.
Ingredients
Scale
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 4 cups fresh blueberries
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the sides.
- In a large bowl, combine the cubed butter, flour, granulated sugar, brown sugar, salt, and cinnamon. Use a pastry blender or your fingers to cut in the butter until the mixture resembles coarse crumbs.
- Press about two-thirds of the crumb mixture evenly into the bottom of the prepared baking pan.
- In another bowl, gently toss the blueberries with the cornstarch, lemon juice, and vanilla extract until the berries are coated.
- Pour the blueberry mixture evenly over the crust in the pan.
- Crumble the remaining one-third of the topping mixture over the blueberry layer.
- Bake for 45-55 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
- Let the bars cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into squares.
Notes
- Ensure butter is cold for best crumb texture.
- Cool completely before cutting to prevent crumbling.
- Store at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 16g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg