These blueberry crumble bars are like a cookie and having a piece of pie all at the same time. They are so easy to make and delicious. The blueberries are a burst of sweet and tart at the same time and the crumble gives just the right amount of crunch to the soft center. You can use your favorite fruit, like strawberries, raspberries, peach … to substitute for the blueberries. So go visit your farmers market and pick up a few pints of blueberries and make this crumble bar. I think you’ll like them. Here’s my version.
Preheat the oven to 375 degrees. Lightly grease a 9 x 13 baking dish
Make the Crumble: In a bowl, whisk together the flour, sugars, baking powder and salt. Use a pastry cutter or fork to break up the butter into the flour mixture to resemble rough sand. Add in the eggs until incorporated. The dough should still be crumbly. Press about ½ to 2/3 of the dough into the prepared pan.
Blueberry Filling: In another bowl, whisk together the sugar, cornstarch and lemon zest and juice. Gently fold in the blueberries to coat until mixed altogether.
Assemble: Spread the blueberry mixture evenly over the pressed crumble dough, including some of the excess juice. Add the remaining crumble dough evenly over the blueberry layer while still seeing some of the blueberry filling.
Bake for about 45-50 minutes until the blueberry filling is bubbly and the crumble is golden brown. Cool completely before cutting into squares.
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