{"id":312,"date":"2020-06-27T08:05:00","date_gmt":"2020-06-27T12:05:00","guid":{"rendered":"https:\/\/liferunsweet.com\/?p=312"},"modified":"2021-06-29T19:31:30","modified_gmt":"2021-06-29T23:31:30","slug":"blueberry-crumble-bars","status":"publish","type":"post","link":"https:\/\/liferunsweet.com\/blog\/recipes\/blueberry-crumble-bars\/","title":{"rendered":"Blueberry Crumble Bars"},"content":{"rendered":"\n

Blueberry Crumble Bars have been on my mind lately. Maybe it\u2019s because I recently found out that blueberries are a common fruit grown in my new home of North Carolina. Or perhaps it\u2019s because we are right in the middle of blueberry season. Whatever the case, Blueberry Crumble Bars have been calling to me. Am I the only one who craves berries more during the summer months?<\/p>\n\n\n\n\n\n\n\n

Blueberries are another fruit that is just so versatile. They can be eaten by themselves, thrown into smoothies, on top of ice cream, and of course\u2026pie.<\/p>\n\n\n\n

My personal favorite type of fruit pie or bar are those with the sweet, crumbly topping that nearly falls apart. It\u2019s not too doughy, it\u2019s not like eating a thick layer of pie crust on both ends. It\u2019s just melt-in-your-mouth perfection.<\/p>\n\n\n\n

\"Blueberry<\/figure>\n\n\n\n

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase<\/em><\/p>\n\n\n\n

T<\/strong>HE CRUST<\/h3>\n\n\n\n

These Blueberry Crumble Bars start with a crumbly dough that you will use for both the crust and the topping. For this step, you will be using half of an egg. I\u2019ve found that cracking the egg into a small bowl and scrambling it up so that it is smooth is the best way to do this. That way, you can just pour half of the egg into your dough mixture. The consistency that you want are pieces the size of peas. I recommend using a pastry cutter<\/strong><\/span><\/a> for the best results. I got mine just before making these (hey, I had to test it out!), and it made all the difference in the world. It may be my new favorite kitchen tool. If you don\u2019t have one, using a fork or your hands will work. It will just take a bit longer.<\/p>\n\n\n\n

You\u2019ll press half of the mixture into your pan to form the crust and sprinkle the other half over the top of your blueberry mixture to create the crumb layer.<\/p>\n\n\n\n

Now, I hate <\/em>scrubbing pans with caked on gunk from baking. I find it annoying trying to get them clean, so I lined my pan with parchment paper. This makes it incredibly easy to lift the bars out and cut once they are cooled. Even better? NO scrubbing! Yay!!! *happy dance*<\/p>\n\n\n\n

ENJOYING THE BLUEBERRY CRUMBLE BARS<\/strong><\/h3>\n\n\n\n

The bars are best fresh out of the oven. I cut them after 20 minutes while they were still warm, and the topping still had a slight crunch. If left overnight, the topping does start to get a little soft. Despite this, they still have a fresh, delicious blueberry flavor. I recommend eating them within a day or two of baking for the best consistency.<\/p>\n\n\n\n

The day after baking, I heated a bar up for just 15 seconds in the microwave and served it with a scoop of ice cream. It brought the bars back to life, and the mixture was oh-so-good!<\/p>\n\n\n\n

\"Blueberry<\/figure>\n\n\n\n

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Blueberry Crumble Bars<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t
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Blueberry Crumble Bars are the perfect summer treat. Made with fresh blueberries and layered on a crumbly, slightly sweet crust, you won't want to stop at one. Serve warm over ice cream for an extra yummy treat. <\/p><\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t

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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t
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  • CRUST AND TOPPING<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 1\/2 cups all-purpose flour <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/4 cup sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/4 cup light brown sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 tsp baking powder<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/8 tsp salt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 large egg, beaten<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 tsp vanilla extract<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 butter, chilled and cut into cubes<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • FILLING<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 tbsp cornstarch<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/4 cup sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 3\/4 tbsp lemon juice<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 2 cups fresh blueberries<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
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    Instructions<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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    Preheat oven to 375\u00b0 F. Line an 8x8 inch baking pan with parchment and set aside. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    In a large mixing bowl whisk together flour, 1\/4 cup sugar, brown sugar, baking powder, and salt. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    In a small mixing bowl, whisk together egg until smooth <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Add 1\/2 of the egg, vanilla, and cold butter cubes to flour mixture. Using a fork or a pastry cutter, mix together until it resembles coarse crumbs that are about the size of peas. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Press 1\/2 of the mixture evenly into prepared baking pan<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    In a separate bowl, whisk together the remaining 1\/4 cup sugar and cornstarch<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Stir in lemon juice. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Add blueberries then toss mixture to evenly coat. If needed, use hands to coat blueberries with sugar mixture,<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Pour blueberries over crust, and spread into an even layer<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Sprinkle remaining crumb mixture evenly over the berry layer. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Bake in preheated oven for about 40 minutes until the top is golden brown. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Allow bars to cool for about 20 minutes before cutting <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t