Description
Delight in these delicious Blueberry Crumble Bars featuring a buttery shortbread base topped with a juicy, tangy blueberry filling and a crumbly dough finish. Perfect for a sweet treat or dessert, these bars are easy to make and bake to golden perfection in just 40 minutes.
Ingredients
Shortbread Dough
- ½ cup (100g) sugar
- 2 cups (240g) all-purpose flour
- 1 Tablespoon baking powder
- ⅔ cup (150g) unsalted butter, softened at room temperature
- 1 large egg
Blueberry Filling
- 500g blueberries
- 50g granulated sugar
- 15g cornstarch
- 1 Tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease and line a 9-inch (23 cm) square baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars after baking.
- Make the Dough: In a medium bowl, combine the sugar, all-purpose flour, and baking powder. Incorporate the softened unsalted butter using your fingertips until the mixture becomes crumbly without lumps. Add the egg and mix thoroughly until the dough comes together into a smooth consistency.
- Form the Base: Pour half of the dough into the prepared pan. Press it evenly into the base using the palm of your hand, a glass, or a measuring cup to create a flat shortbread-like crust.
- Prepare Blueberry Filling: In another bowl, mix the blueberries with granulated sugar, cornstarch, lemon juice, and lemon zest until well combined. This mixture will provide a sweet and tangy filling that firms up during baking.
- Assemble the Bars: Spoon the blueberry filling evenly over the prepared dough base in the pan. Level the surface gently with the back of a spoon. Then scatter the remaining dough over the blueberry layer, pressing down slightly with your hand to form a crumble topping.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbling up through the layers.
- Cool and Serve: Remove the pan from the oven and let the bars cool completely in the pan. The filling will set as it cools. Once cooled, use the parchment paper sling to lift the entire slab out of the pan, place it on a chopping board, slice into 16 squares, and serve.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture in the filling.
- Ensure the butter is softened but not melted for the ideal dough texture.
- The lemon zest and juice brighten the blueberry flavor and provide a subtle tanginess.
- Cooling completely is essential for the filling to set properly and avoid runny bars.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
