Blueberry lemon crumble bars – a buttery lemon shortbread crust topped with a juicy berry filling and shortbread crumble.
Are you a crisp person? A crumble person? A pie person?
I’m an all-of-the-above-but-basically-love-bars-the-most person.
Not bars where you buy alcohol OBVIOUSLY because I have a child who wakes up at 5:30 every day and who has the energy for that.
But the kind of bars that you can double fist straight from the baking pan, NO REGRETS STYLE.
No strife about crusts that don’t roll out as pretty as you want them too.
No worries about putting them in the oven at exactly the right time (because we all know that crisps and cobblers are best medium-warm and covered in drippy ice cream).
No stress about runny fillings that seep out everywhere after you cut a slice.
Just a super easy press-in shortbread crust that doubles as a crumble and the eeaaasssiiieessttt bloob filling that you ever did see.
It’s literally just a matter of stirring things together in a bowl.
Anyone can do it!
Next time I might even task Remy with the job of making these.
At least, I would if I thought I could trust her not to nibble half of the blueberries along the way.
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking powder
- 3 cups (390 grams) all-purpose flour
- ¼ teaspoon salt
- Zest of one lemon
- 1 cup (8 ounces or 225 grams) cold unsalted butter, cut into chunks
- 1 large egg
- Juice of 1 lemon
- ½ cup (100 grams) granulated sugar
- 4 teaspoons cornstarch
- 4 cups fresh blueberries
- Heat oven to 375F. Grease a 9x13-inch pan with baking spray. Set aside.
- In a large bowl, whisk together the sugar, baking powder, flour, salt, and lemon zest. Cut the butter and the egg into the flour mixture with a pastry cutter. Pat half of the the dough into the prepared pan. Set the other half aside for the crumble topping.
- For the filling, toss together the lemon juice, sugar, cornstarch, and blueberries in a medium bowl until well combined. Pour on top of the crust in the pan in an even layer. Crumble the remaining dough over the top of the berries.
- Bake for 45-60 minutes or until the top is lightly golden. Allow to cool to room temperature before cutting and serving.