Blueberry Crumble Bars

Yum!  I made this dessert for the fourth of July and it was fabulous. The crust had a buttery shortbread type of texture so it really melted in your mouth.  The blueberry filling was just the right amount of sweet and tart.

I only made one change and that was adding the zest of the lemon to the filling.  I figured I was using a lemon for the juice anyway, so I might as well use the whole thing.

Blueberry Crumble Bars

source:  sugarcrafter

For the filling:

  • 3 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 3 Tbsp brown sugar
  • 3 tsp cornstarch
  • 1 tsp ground ginger
  • 1 Tbsp lemon juice
  • zest of one lemon

For the dough:

  • 1 cup unsalted butter
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 Tbsp cornstarch
  • 1 tsp kosher salt

First, measure out three cups of blueberries.

Preheat the oven to 350 degrees and grease a 9×9″ baking dish. Crush the blueberries and then pour them into a medium bowl. In a small bowl, mix together the sugars, cornstarch, and ginger. Stir the sugar mixture, zest, and lemon juice into the blueberries.

In a medium bowl, cream together the butter, brown sugar, and vanilla.

In another medium bowl, whisk together the flour, cornstarch, and salt.

Add the dry ingredients into the wet ingredients half at a time until crumbly.

Press 2/3 of the dough into the pan, reserving the remaining third. Bake the crust about 10 minutes or until very lightly browned.

Pour the blueberry filling onto the hot crust, and then dot the remaining dough over the top.

Bake about 25 minutes or until top is golden.  Cool before serving.

1 Comment (+add yours?)

  1. Chef Dennis
    Jul 06, 2010 @ 20:55:04

    what a perfect dessert for this time of year with all the fersh blueberries!! Your bar looks delicious!


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