Description
Blueberry lemon crumble bars layer jammy fresh blueberries between a buttery crumble that’s crisp on top and tender underneath. Bright lemon zest and juice keep the filling balanced and fruity. Easy to make in an 8×8 pan with no mixer needed.
Ingredients
Blueberry Filling
- 2 cups (300 grams) fresh blueberries
- 2 teaspoons (6 grams) cornstarch
- 1 teaspoon (2 grams) lemon zest
- 1 tablespoon (15 milliliters) freshly squeezed lemon juice
- 1/4 cup (50 grams) granulated sugar
Crumble
- 1 1/4 cups (150 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon (2 grams) baking powder
- 1/4 cup (57 grams) unsalted butter, room temperature
- 1 large egg yolk
- 1 tablespoon (13 grams) brown sugar
- 1 tablespoon (12 grams) granulated sugar
Instructions
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Preheat your oven to 375°F (190°C). Line an 8×8 inch baking dish with parchment paper.
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Toss the blueberries, cornstarch, lemon zest, lemon juice, and sugar together in a medium bowl. Set aside.
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Beat the butter, flour, sugar, baking powder, and egg yolk together in a large bowl until the mixture looks like coarse crumbs.
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Take two-thirds of the crumble mixture and press it firmly into the bottom of your prepared baking dish to form an even layer.
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Pour the blueberry mixture over the pressed crumble base.
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Add the brown sugar and remaining granulated sugar to the leftover crumble mixture and toss to combine. Sprinkle this over the blueberries.
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Bake for 45 minutes until the blueberries are bubbling and the crumble topping is golden and crisp.
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Let the bars cool completely in the pan before cutting into squares, they’ll be quite runny when hot but will firm up as they cool.
Notes
Don’t skip the full cooling time, these really do need to set up completely or you’ll end up with a delicious mess.
If your blueberries are particularly juicy, add an extra half teaspoon of cornstarch to the filling.
The room temperature butter is key here. it needs to be soft enough to work into crumbs but not melted, so pull it out about an hour before you start.
- Prep Time: 20 mins
- Cook Time: 45 mins