Blueberry Crumb Bars
Blueberry crumb bars use a cookie layer as both the base and topping with middle layer of ripe blueberries and topped off with a powdered sugar glaze.
Equipment
- 9"x13" baking pan
- mixing bowls of various sizes
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Pinch of ground cinnamon
- 1 cup unsalted butter, chilled
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 Tablespoon cornstarch
- 4 cups fresh blueberries*
- 1 cup powdered sugar
- 1-2 teaspoons powdered sugar
Instructions
- In a large mixing bowl, combine the flour, 1 cup of sugar, baking powder, salt and pinch of cinnamon. Cut in the chilled butter until crumbly.
- Add in beaten eggs and vanilla extract.
- Press 2/3 of this mixture into a greased 9”x13” baking dish, reserving the remaining 1/3 of the dough for the topping.
- In a small mixing bowl, combine the blueberries with the cornstarch and remaining sugar. Spread evenly over crust; sprinkle remaining dough on top of blueberries.
- Bake at 350℉ 35-40 minutes, or until the edges begin to turn golden brown.
- Cool pan on wire rack; once cool, combine powdered sugar and 1-2 teaspoons of water to make a drizzling consistency; drizzle on top of cooled bars and cut into squares when set. Store bars in refrigerator.
Notes
- Ripe blueberries work best for this recipe, however you can sub frozen blueberries instead.
- You can substitute the same amount of berries for the blueberries in this recipe (such as raspberries, strawberries or cherries).
- Bars will keep in an airtight container 3-5 days in the refrigerator or up to 45 days in the freezer.
Nutrition
Serving: 1barCalories: 143kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 49mgPotassium: 30mgFiber: 1gSugar: 13gVitamin A: 182IUVitamin C: 2mgCalcium: 12mgIron: 1mg
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