fresh blueberry crumble bars

Summer blueberries are just the best. They are small, sweet, and bursting with flavor and juice. As part of our summer farm share, we occasionally get pints of blueberries and I couldn't resist incorporating them into a sweet dessert snack. These bars are incredibly easy to make and very delicious. The almond extract gives them extra depth of flavor. The bars are at once crunchy, sweet, and bright and are perfect on their own or with a dallop of vanilla ice cream or whipped cream.

  • All-purpose flour (1 and 1/2 cups)

  • Baking powder (1/2 teaspoon)

  • Granulated white sugar (1/2 cup for dough plus 1/4 cup for blueberry filling)

  • Salt (1/2 teaspoon)

  • Salted butter (1/2 cup, or 1 stick, softened)

  • Egg (1 whole)

  • Almond extract (2 teaspoons)

  • Canola oil (2 tablespoons)

  • Fresh blueberries (2 cups, or about 1 pint)

  • Cornstarch (2 teaspoons)

  • Lemon juice (1 and 1/2 tablespoons)

  1. Preheat the oven to 375 degrees.

  2. Spray an 8" by 8" square pan (or baking dish of similar size) with non-stick cooking spray. Set aside.

  3. In a stand mixer, mix the flour, baking powder, 1/2 cup of sugar, and salt until evenly combined.

  4. Add the softened butter and beat until dough is grainy.

  5. Add egg, almond extract, and oil and beat on low until dough is just combined (it will still be very crumbly).

  6. Transfer half of the dough into the baking dish and, using your fingers, press it down until it forms the bottom crust of the bars.

  7. In a small bowl, combine the fresh blueberries, cornstarch, lemon juice, and remaining 1/4 cup of white sugar. Cover the bottom layer of dough with the blueberry mixture.

  8. Top the blueberry layer with the remaining crumbly dough (no need to press, just evenly distribute across the top).

  9. Bake the bars for 35 minutes, or until golden brown. Remove from oven and let cool completely before cutting and removing from the baking dish.

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