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Crispy Lemon Blueberry Crumb Bars

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These crispy lemon blueberry crumb bars feature a buttery crumb topping with a tangy lemon layer and juicy blueberries, perfect for a quick and satisfying homemade dessert.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 cup (227 g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon zest
  • 3 cups (450 g) fresh blueberries
  • ⅓ cup (65 g) granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly or line it with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, combine 2 ½ cups (310 g) all-purpose flour, ¾ cup (150 g) granulated sugar, ¼ teaspoon salt, and 1 tablespoon fresh lemon zest. Toss together.
  3. Cut in the cold, cubed butter using a food processor pulsing a few times until the mixture resembles coarse crumbs. If doing by hand, use a pastry cutter or fork, working quickly to keep butter cold, leaving some pea-sized chunks.
  4. Reserve about 1 ½ cups (180 g) of this crumb mixture for the topping and firmly press the remaining crumb mixture into the bottom of the prepared pan, creating an even layer.
  5. Bake the crust for 15 minutes until just starting to turn golden.
  6. While the crust bakes, prepare the filling by combining 3 cups (450 g) fresh blueberries, ⅓ cup (65 g) granulated sugar, 2 tablespoons fresh lemon juice, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract in a medium bowl. Gently toss to coat the berries without crushing them.
  7. Remove the crust from the oven and spread the blueberry filling evenly over it, being gentle to keep the berries whole.
  8. Sprinkle the reserved crumb topping evenly over the filling.
  9. Bake for an additional 35-40 minutes until the topping is golden brown and the filling is bubbling around the edges.
  10. Allow bars to cool completely on a wire rack for 1-2 hours to let the filling set properly.
  11. Use the parchment paper overhang to lift the bars from the pan, then cut into squares or rectangles. Clean the knife between cuts for neat edges.

Notes

Keep butter cold when mixing crumb to maintain flaky texture. Pre-bake crust to prevent sogginess. Cool bars completely before cutting for clean slices. Tent with foil if topping browns too quickly. Use fresh lemon zest and juice for best flavor. Frozen blueberries can be used if thawed and drained well.

Nutrition

Keywords: lemon blueberry crumb bars, lemon dessert, blueberry dessert, crumb bars, easy dessert, homemade dessert, summer dessert, quick dessert

Find it online: https://tastytuck.com/crispy-lemon-blueberry-crumb-bars-easy-homemade-tangy-dessert-recipe/