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Creamy Blueberry Crumb Bars
Blueberry Crumb Bars are just the thing for using up fresh, in-season blueberries! They have a buttery lemon and ginger-infused crumble topping and crust.
Course
Dessert
Cuisine
American
Keyword
blueberry, cream cheese
Prep Time
3
hours
hours
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
4
hours
hours
15
minutes
minutes
Servings
24
people
Calories
257
kcal
Author
Jillian
Cost
$13.84
Equipment
9 x 13 pan
mixing bowls
pastry cutter
stand mixer
Measuring cups
Measuring spoons
rubber scraper
Ingredients
SHORTBREAD CRUST:
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
medium
lemon
zested
CREAMY BLUEBERRY FILLING:
8
ounces
packaged cream cheese
at room temperature
1
large
egg
1
cup
granulated sugar
⅔
cup
Greek yogurt
2
teaspoons
freshly squeezed lemon juice
½
cup
flour
4
cups
fresh blueberries
US Customary
-
Metric
Instructions
FOR THE SHORTBREAD CRUST:
Adjust oven rack to middle position and preheat to 375 degrees F.
Line 9 x 13-inch baking pan with aluminum foil, leaving an 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 a fork or pastry cutter to mix butter and egg (dough will be crumbly).
Pat half the dough into an even layer in the prepared pan.
Bake 15 minutes while you make the filling.
FOR THE FILLING:
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and mix on high until smooth and no lumps remain for about 1 minute.
Scrape down the sides of the bowl and add egg, 1 cup of sugar, yogurt, lemon juice, and flour.
Mix on medium until combined, and no flour streaks remain for about 1 minute.
Gently fold in blueberries, and pour the mixture evenly over the crust.
Crumble the remaining dough over blueberries and press down gently.
TO FINISH:
Bake for 45-55 minutes, or until the top is golden brown and the toothpick inserted comes out mostly clean.
Move bars to wire rack and cool to room temperature, about 2 hours.
Then cover and chill in the refrigerator for at least 1 hour (or overnight).
When ready to serve, lift bars out of the pan using foil overhang and cut into squares (I cut mine into 24 squares/rectangles).
Nutrition
Serving:
1
bar
|
Calories:
257
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
49
mg
|
Sodium:
65
mg
|
Potassium:
91
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
400
IU
|
Vitamin C:
5
mg
|
Calcium:
33
mg
|
Iron:
1.1
mg