Fresh Blueberry Crumble Bars

These Fresh Blueberry Crumble Bars are the perfect way to celebrate blueberry season — a tender, buttery crust layered with juicy, sun-sweetened berries and a golden crumb topping. A hint of lemon adds brightness, while a sprinkle of turbinado sugar gives a satisfying crunch. Easy to make and even easier to love, these bars are just as welcome at a picnic as they are served warm with a scoop of ice cream for dessert.

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon lemon zest
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup salted butter, chilled and cut into cubes
2 teaspoons cornstarch
1 tablespoon lemon juice
2 cups fresh blueberries, at room temperature
1 1/2 tablespoons turbinado sugar

METHOD:

Preheat oven to 375°F. Butter and line an 8 x 8-inch baking dish with parchment paper or foil, leaving a few inches of overhang for easy removal.

In a medium mixing bowl, combine the flour, 1/2 cup of the granulated sugar, baking powder, salt, and lemon zest.

In a small bowl, whisk together the egg yolk and vanilla extract.

Add the egg mixture and cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs with pea-sized bits.

Press two-thirds of the crumb mixture evenly into the bottom of the prepared baking dish to form a firm base.

In a separate bowl, stir together the remaining 1/4 cup sugar and cornstarch. Add the lemon juice and blueberries, tossing gently to coat. Spread the blueberry mixture evenly over the crust.

Sprinkle the remaining crumb mixture evenly over the blueberry layer. Sprinkle the turbinado sugar across the top for a golden, crunchy finish. Bake for 38–42 minutes, or until the top is golden brown and the filling is bubbling at the edges.

Let the bars cool in the pan for 30–45 minutes.

Using the parchment overhang, lift the bars out of the pan and place on a cutting board. Cut into 9 or 12 squares. Serve plain, or with a scoop of vanilla ice cream or a dollop of whipped cream.

SERVING SUGGESTIONS: