Blueberry Crumb Bars

I am so excited to have Michelle from Our Three Peas guest posting today! I cannot wait to try these Blueberry Crumb Bars, they look amazing!!

I am thrilled to be guest posting for Jenn today on Endlessly Inspired! My name is Michelle and I am a mama to three little ones and I blog over at Our Three Peas. Come and stop by for your daily dose of honest mommyisms, recipes, crafts and some fitness. You can also find me on Facebook, Twitter and Pinterest.

Today I want to share my delicious recipe for blueberry crumb bars. Easy to make and perfect for summer.

Blueberry Crumb Bars

1/2 c brown sugar
1 1/2 c flour
1/2 t. baking powder
Zest and juice of one lemon
1/4 t. salt
1 stick (1/2 cup) unsalted cold butter
1 egg
2 c fresh blueberries
2 T cornstarch
1/4 c. white granulated sugar
Sprinkle of brown sugar

Preheat oven to 375 degrees. Spray an 8×8 pan with non-stick spray.

Mix brown sugar, flour, and baking powder together in a stand mixer. Add lemon zest and salt.

Chop cold butter into cubes and add to the flour mix. Add in the egg and mix with the paddle attachment until blended, batter will be crumbly.

In a small bowl, mix cornstarch and white sugar together, stir in blueberries and lemon juice.

Press half of the dough in the bottom of the pan, add the blueberry mix and crumble the rest of the batter on top. Sprinkle with brown sugar.

Bake for 35 minutes and let cool in the fridge. These bars hold better in the fridge unlike a normal cookie. Being cool also makes them easier to cut and serve.

Happy Baking!

Blueberry Crumb Bars

Michelle, from Our Three Peas

Print Recipe Pin Recipe

Cook Time 35 mins

Ingredients

  

• 1/2 c brown sugar
• 1 1/2 c flour
• 1/2 t. baking powder
• zest and juice of one lemon
• 1/4 t. salt
• 1 stick 1/2 cup unsalted cold butter
• 1 egg
• 2 c fresh blueberries
• 2 T cornstarch
• 1/4 c. white granulated sugar
• sprinkle of brown sugar

Instructions

 

• Preheat oven to 375 degrees. Spray an 8x8 pan with non-stick spray.
• Mix brown sugar, flour, and baking powder together in a stand mixer. Add lemon zest and salt.
• Chop cold butter into cubes and add to the flour mix. Add in the egg and mix with the paddle attachment until blended. Batter will be crumbly.
• In a small bowl, mix cornstarch and white sugar together, stir in blueberries and lemon juice.
• Press half of the dough in the bottom of the pan. Add the blueberry mix and crumble the rest of the dough on top. Sprinkle with brown sugar.
• Bake for 35 minutes and let cool in the fridge. Unlike a normal cookie, these bars hold together better in the fridge. Being cool also makes them easier to cut and serve.

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