Bready or Not Original: Blueberry Crumble Bars

Posted by on Jun 10, 2020 in Blog, blondies, blueberry, Bready or Not, breakfast | 0 comments

Nothing says summer to me quite like blueberry bars, and this version has a delectable crumb topping and loads of blueberries!

Bready or Not Original: Blueberry Crumble Bars

This is really the best kind of fruit and shortbread combo. The bottom and top acquire a buttery crispness as they bake, the perfect contrast for the oozy, sweet berries.

Bready or Not Original: Blueberry Crumble Bars

I am frustrated when recipes only list blueberries by cup measurement, which is useless when I’m in the grocery store trying to figure out how much to buy in pints or ounces. I can say that 4 cups or 20 ounces is what you need for this recipe.

Bready or Not Original: Blueberry Crumble Bars

Be careful at the final stage when it’s time to slice into bars. The blueberries can stick to the foil quite a bit. Therefore, be sure to generously grease the pan prior to baking, and gently pry the foil away when ready to slice.

Bready or Not Original: Blueberry Crumble Bars

The recipe makes a full 9×13 pan, so be sure you have a lot of people present to eat them. These would be very dangerous treats to keep around when home alone, just sayin’.

Bready or Not Original: Blueberry Crumble Bars

 

Bready or Not Original: Blueberry Crumble Bars

This recipe makes a 9x13 pan full of delicious bars! The buttery shortbread-like crust is perfectly paired with a generous layer of oozy blueberries.
Course: Dessert, Snack
Keyword: bars, blueberries, shortbread
Author: Beth Cato

Ingredients

  • 3 cups all-purpose flour
  • 1 cup white sugar divided
  • 1/2 cup brown sugar packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • pinch ground cinnamon
  • 1 cup unsalted butter 2 sticks, room temperature
  • 1 egg
  • 3 teaspoons cornstarch
  • 4 cups fresh blueberries 20 ounces

Instructions

  • Preheat oven at 375-degrees. Line a 9x13 pan with foil and apply nonstick spray. Wash the blueberries and remove any stems or smashed berries, then gently blot dry with a towel.
  • In a big bowl, mix together the flour, 1/2 cup white sugar, the brown sugar, and baking powder. Add the salt and cinnamon. Add the butter and mix until it forms crumbly dough.
  • Pat about 2/3 of the dough into the prepared pan. A piece of waxed paper and a heavy glass will help compress it into an even layer.
  • In another bowl, stir together the remaining 1/2 cup white sugar and cornstarch. Gently stir the blueberries to coat. Sprinkle the blueberries over the bottom crust, then crumble the remaining dough evenly over the top.
  • Bake for 45 minutes, but check at the 30 minute point. If it's looking golden on top, cover it with foil then continue to bake.
  • Cool at room temperature, then chill in fridge to make it even more cohesive to cut. Use the foil to lift the contents onto a cutting board. Carefully peel back the foil from the edges; a knife might help to hold the bars in place if the blueberry layer is being especially sticky.
  • Slice into bars. Store in a sealed container in the fridge, with waxed paper between the stacked layers.

OM NOM NOM!

    Bready or Not Original: Blueberry Crumble Bars

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