Blueberry Lemon Crumble Bars
Blueberry lemon crumble bars - a buttery lemon shortbread crust topped with a juicy berry filling and shortbread crumble.
Yield: 24 bars
For the crumbs and crust
  • 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
For the filling
  • Juice of 1 lemon
  • ½ cup (100 grams) granulated sugar
  • 4 teaspoons cornstarch
  • 4 cups fresh blueberries
  1. Heat oven to 375F. Grease a 9x13-inch pan with baking spray. Set aside.
  2. 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.
  3. 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.
  4. Bake for 45-60 minutes or until the top is lightly golden. Allow to cool to room temperature before cutting and serving.
Recipe from Smitten Kitchen
Recipe by Joanne Eats Well With Others at