Blueberry Crumble Bars
A buttery shortbread-like base, juicy blueberry filling & crumbly crumble topping - these Blueberry Crumble Bars are so easy & delicious!
For the Blueberry Layer
fresh or frozen blueberries
freshly squeezed lemon juice
, don't use bottle lemon juice - it's too tart
For the Bottom Lay & Top Crumble
1 and 1/4
, spooned & leveled
, cold (1/2 cup plus 2 tablespoons)
large egg yolk
packed brown 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.