These Blueberry Crumb Bars are a delicious, quick and easy recipe that uses fresh, in-season blueberries. Grab the kids, they’ll love making these with you!
During this time of year you can find blueberries for a steal. Every time I go to the store and they’re at a good price I stock up. I love adding blueberries to my pancakes, atop my cereal or yogurt, but especially in baked goods.
This recipe for crumb bars is quick and easy. It’s also a great recipe to get your kiddos involved. My little one loved helping me press the crust into the pan and crumble the topping over the blueberries.
Cook’s Note – Blueberry Crumb Bars:
- While this recipe uses fresh blueberries, you could use frozen ones as well. If you do, do not thaw the berries and increase the cooking time by 5-10 minutes.
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold unsalted butter
- 1 large egg
- ¼ teaspoon table salt
- 1 tablespoon grated fresh ginger
- 1 large lemon, zested
- ½ cup granulated sugar
- 1½ teaspoon cornstarch
- 1 Tablespoon freshly squeezed lemon juice
- 4 cups fresh blueberries
- FOR CRUST: Adjust oven rack to middle position and preheat to 375 degrees F. Line 9 x 13-inch baking pan with aluminum foil, leaving overhang on all sides. Lightly spray foil with non-stick cooking spray; set aside.
- In medium bowl stir together 1 cup sugar, 3 cups flour, baking powder, salt, grated ginger, and lemon zest. Use fork or pastry cutter to mix butter and egg (dough will be crumbly). Pat half dough into even layer in prepared pan.
- FOR FILLING: In medium bowl stir together sugar, cornstarch and lemon juice. Gently fold in blueberries, and evenly sprinkle blueberry mixture over crust. Crumble remaining dough over blueberries and press down gently.
- TO FINISH: Bake for 45-55 minutes, or until top is golden brown. Move bars to wire rack and cool completely, about 3 hours, then lift bars out of pan using foil overhang and cut into squares (I cut mine into 18 squares/rectangles).