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Blueberry Crumble Bars


For the Blueberry Layer
2 cups frozen blueberries
2 teaspoons cornstarch
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1/4 cup granulated sugar


For the Bottom Lay & Top Crumble
1 and 1/4 cup all-purpose flour , spooned & leveled
1/2 cup granulated sugar
1/2 teaspoon baking powder
10 tablespoons unsalted butter , cold (1/2 cup plus 2 tablespoons)
1 large Harvest Haven egg yolk
1 tablespoon packed brown sugar
1 tablespoon granulated sugar


Preheat the oven to 375F degrees. Line an 8x8 inch square baking pan with parchment paper and grease with butter.


In a medium bowl toss together the ingredients for the blueberry layer (blueberries, cornstarch, lemon zest, lemon juice & sugar). Set aside.


In a separate large bowl whisk together the flour, 1/2 cup granulated sugar & baking powder.


Cut in the butter & egg yolk using a pastry cutter or fork until the mixture is crumbly and resembles wet sand.


Press about two thirds to three quarters of the mixture into the bottom of the prepared pan. Pour the blueberry mixture over top.


To the remaining flour mixture, stir in the brown sugar and remaining 1 tablespoon of granulated sugar.


Crumble the remaining dough over the blueberry mixture by squeezing it in a fist with your hand, then crumbling it over top.


Bake in the oven for about 45 minutes, until you see the blueberries bubbling and the crumble layer starting to turn golden.


Allow to cool fully to room temperature (about 3-4 hours) . Then lift the bars out of the pan using the parchment paper overhang and cut into squares.


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