Where did all the Blueberry Crumb Bars go???

Up North Michigan Farmers’ Markets are just started to bust with the summer’s produce, so when we went on Saturday I bought one of everything! The blueberries are especially large, this year, and bursting with a beautiful sweet flavor.

On our way home we swung by our friend’s home and were invited to a 50th birthday party, later in the day. I know better than to go with my arms swinging so I hurried home and did a quick inventory of my options. Cookies are too ordinary, pies are too messy, so I decided on our favorite bar-type dessert.

Blueberry Crumb Bars @Sewfrench

And these were the only dessert that disappeared. 🙂

I suspect you could double the recipe and use a 9″ x 13″ pan, then just watch until they are nicely browned. From experience, of baking bar type items, the time is not usually much different, between the two pan sizes.

Blueberry Crumb Bars
printer friendly version
Yield: I cut these into 18 rectangles, about 2 bites each.

1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
1/2 cup cold butter (1 sticks or 4 ounces)
1 small egg (I mix a large egg up, in a juice glass, really well and then just estimate half)
1/8 teaspoon salt (less if using salted butter)
Zest half a lemon (before cutting!) and juice of half a lemon
2 cups fresh blueberries
1/4 cup white sugar
2 teaspoons cornstarch

1. Preheat the oven to 375°. Line an 8″×8″ pan, with foil, grease well. You can make it directly in the pan, but getting them out for presentation may be an issue, or may not, I’ve never not used it.

2. In a medium bowl, stir together 1/2 cup sugar, 1 1/2 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg until you crumbly. I always aim for pea sized pieces of butter. Pat half of dough into the prepared pan.

Blueberry Crumb Bars @Sewfrench

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 50-60 minutes, or until top is golden brown. This took 60 minutes in my oven, just keep your eye on it towards the end. Cool completely, lift out the foil then remove the foil and place on a cutting board to cut into squares. I cut mine into 6 columns and each column I cut into 3 pieces for a total of 18 delicious bites.

Blueberry Crumb Bars @ Sewfrench

If you decide to give these a go, I would love if you would let me know what you think!

This entry was posted in Celebrate, Cooking, Cottage, Dessert, Eating, Recipes and tagged , , , , , , , , . Bookmark the permalink.

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