Blueberry Crumble Bars
These Blueberry Crumble Bars feature a buttery lemon-scented crust, a juicy blueberry filling, and a golden crumble topping for a simple dessert that feels bright, homemade, and perfect for slicing and sharing.
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Servings: 0
Ingredients
- 1 c white sugar
- 1 tsp baking powder
- 3 c all-purpose flour
- 1 c cold unsalted butter cut into pieces
- 1 egg
- 1/4 tsp salt
- Zest and juice of 1 lemon
- 4 c fresh blueberries
- 1/2 c white sugar
- 4 tsp cornstarch
Instructions
- Preheat the oven to 375°F.
- Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan.
- Line the pan with a long sheet of parchment paper, allowing the paper to extend up the two short sides and slightly overhang the edges. Lightly butter the parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup sugar, flour, and baking powder on low speed.
- Add the salt and lemon zest and mix until evenly combined.
- Add the cold butter and toss lightly with a fork to coat it in the flour mixture.
- Add the egg and mix on medium-low speed until the mixture resembles coarse crumbs, with butter pieces no larger than small peas.
- Press half of the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Reserve the remaining half for the topping.
- In a separate small bowl, stir together the remaining 1/2 cup sugar, cornstarch, and lemon juice until combined.
- Gently fold the blueberries into the sugar mixture until evenly coated.
- Spread the blueberry mixture evenly over the crust.
- Crumble the reserved dough evenly over the blueberry layer.
- Bake for 45 minutes, or until the top is lightly golden brown and the filling is bubbling.
- Remove the pan from the oven and cool completely on a wire rack.
- Once cooled, refrigerate the bars until chilled and firm enough to cut cleanly.
- Use the parchment overhang to lift the bars from the pan, then slice into squares and serve.
Notes
To make these Blueberry Crumble Bars gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also confirm that your baking powder and cornstarch are labeled gluten free, since some packaged ingredients may vary by brand. If the gluten-free flour blend does not already contain a binder, you may need to add a small amount of xanthan gum to help the crust and crumble hold together. For anyone with celiac disease or severe gluten sensitivity, use clean bowls, utensils, pans, and parchment to avoid cross-contact.