This weekend I am leaving you with the most amazing (AND EASY) recipe for Blueberry Crumble Bars you will ever make. I love fruit desserts and so does my husband. Sadly, I am pretty awful at making homemade pie crust that tastes and LOOKS delicious, so while I work on my pie making skills, I thought it would be fun to work on my bar making skills, too. Thankfully, bars have been a million times easier to make and taste just as yummy (if not yummier!).
I planned on sharing these delicious blueberry treats with friends, but they were gone before I had the chance. Warning: do not leave these out in plain view. I usually blame the rapid disappearance of treats on my husband, but I am just as much to blame on this one. They have blueberries, so they must be healthy. Right?
Don't answer that.
If you are feeling generous, however, these bars are perfect for potlucks and entertaining. Easy to make ahead of time and even easier to transport, these are a great dish to contribute to any party or event. I baked these bars in this 9x13" pan from William-Sonoma. This pan (as well as their others) are my favorite. Teflon isn't allowed in our house, so these pans are just what I was looking for.
Do you have any fun plans for the weekend?
After killing two black widows in our house this week I am on a mission to clean our house, top to bottom. I love to organize, but I hate cleaning, so this weekend should be a mix of highs and lows over in my casa. And now that Octavian is pretty much potty training himself, the toilets and bathrooms need to be clean all the time. To be honest, now that the whole process has started, I'm kinda wishing it would stop. Changing diapers is annoying, yes, but so so convenient and...cleaner.
You guys, little boys are gross and my child is no exception.
Often, while cleaning up his accidents, I wonder- how young is too young to make your kid clean the toilets? Is 2 years old too young?
Kidding! What about 3?
Blueberry Crumble Bars
Prep Time: 10 minutes / Cook Time: 45 minutes / Total Time: approximately 55 minutes
Yield: 24 small bars
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks)
1/4 teaspoon salt
Zest and juice of 2 small lemons
5 cups fresh or frozen blueberries
1/2 cup white sugar
4 teaspoons cornstarch
- Preheat oven to 375 degrees F and grease a 9x13 inch baking pan (I also lined my pan with parchment paper for easy transfer and cutting).
- In a large bowl, mix together the 3 cups of flour, 1 cup of sugar and baking powder. Mix in salt and lemon zest. Using a large fork or pastry cutter, blend the butter and egg into the flour (you could also do this is a food processor, but be careful to slowly pulse until just incorporated). The dough will be very crumbly. Transfer half the dough to your prepared pan and pat firmly until crust is uniform.
- In a separate bowl, stir together the 1/2 cup sugar, cornstarch and lemon juice. Mix in the blueberries. Transfer the blueberry mixture over the top of the prepared crust. Finally, crumble remaining dough over the top of the berry layer.
- Bake in preheated oven for approximately 45 minutes, or until top is slightly brown. Remove from the oven and allow bars to cool completely before cutting into squares, or, better yet, store in the refrigerator for a few hours before serving (it makes slicing a breeze and, in my opinion, they are best cold).
Adapted from Smitten Kitchen