Who doesn't like desserts that also work for breakfast? What you’ll also love about these bars is that they’re seriously easy to make. And I don’t say that lightly. First your whisk together some flour, sugar & baking powder in a bowl, then cut in the butter & egg yolk using a pastry cutter or fork.
Seriously – the combo of blueberries, lemon & buttery crumble is springtime deliciousness. This is great for breakfast or served with a scoop of ice cream for dessert! My favourite way to eat these is with ice cream! Mine burned a little at the bottom, but if you scrape it off, it's just fine.
Blueberry Crumble Bars
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Calories: 278 kcal
For the Blueberry Layer
- 2 cups fresh or frozen blueberries
- 2 teaspoons cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice , don't use bottle lemon juice - it's too tart
- 1/4 cup granulated sugar
For the Bottom Lay & Top Crumble
- 1 and 1/4 cup all-purpose flour , spooned & leveled
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 10 tablespoons unsalted butter , cold (1/2 cup plus 2 tablespoons)
- 1 large egg yolk
- 1 tablespoon packed brown sugar
- 1 tablespoon granulated sugar
Preheat the oven to 375F degrees. Line an 8x8 inch square baking pan with aluminium foil and grease with butter.
In a medium bowl toss together the ingredients for the blueberry layer (blueberries, cornstarch, lemon zest, lemon juice & sugar). Set aside.
In a separate large bowl whisk together the flour, 1/2 cup granulated sugar & baking powder.
Cut in the butter & egg yolk using a pastry cutter or fork until the mixture is crumbly and resembles wet sand.
Press about two thirds to three quarters of the mixture into the bottom of the prepared pan. Pour the blueberry mixture over top.
To the remaining flour mixture, stir in the brown sugar and remaining 1 tablespoon of granulated sugar.
Crumble the remaining dough over the blueberry mixture by squeezing it in a fist with your hand, then crumbling it over top.
Bake in the oven for about 45 minutes, until you see the blueberries bubbling and the crumble layer starting to turn golden.
Allow to cool fully to room temperature (about 3-4 hours) . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares.
Bars are best stored in an air tight container in the fridge.