I am loving how these crumble bars turned out. They make the perfect pastry dish for a brunch or even a 4th of July celebration. The taste of the blueberries and lemon really pops and makes this a yummy summertime treat. Enjoy!
Ingredients
Crust/Topping
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour (I prefer unbleached)
- 1/2 cup butter, cold and cubed
- 1 egg
- 1/8 teaspoon salt
Filling
- 2 cups blueberries (I prefer fresh but you can use frozen)
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 2 tsp lemon juice
Directions
Preheat the oven to 375 degrees. Grease a 8x8 inch pan. Starting with the crust/topping ingredients, whisk together the sugar, flour, salt and baking powder in a large bowl. Using a pastry cutter, a fork, or your hands, cut in the butter until it resembles a coarse meal. Mix in the egg until combined.
Press half of the dough into the prepared baking pan and bake for 7 minutes.
While the crust is baking, make the blueberry filling. In a medium bowl, stir together the blueberries, lemon, sugar, and cornstarch.
Once the crust is done, spread the blueberry mixture over the warm crust and crumble the remaining dough over the blueberries. It does not need to look perfect. Place back in the over and bake for another 30-35 minutes or until the top turns slightly golden. Once done, allow them to cool for 20 minutes before cutting. Eating them fresh is best but you can store in an airtight container for up to 5 days. Enjoy!
