This is what happens when blueberries are $2.50 for 16oz at the grocery store!
With over two pounds of blueberries I was hit with decision paralysis….do I make blueberry cobbler or blueberry crumb bars? Naturally, I asked Ryan what he would prefer and without hesitation he said blueberry crumb bars. And with that, a decision was made.
These crumb bars are flavorful without being loaded with a sugary sweet taste. It allows the natural blueberry flavor to shine through. After all, I should know, I ate three in one day (oops)!
Blueberry Crumb Bars
Source: Adapted from SmittenKitchen
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 2 sticks cold, unsalted butter cut into cubes (1 cup)
- 1 egg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond flavoring
- Zest and juice of one lemon
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 4 teaspoons cornstarch
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
- In a medium bowl, stir together 3/4 cup sugar, 1/4 cup brown sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Add the butter, egg, vanilla, and almond to bowl and use a fork or pastry cutter (or my personnel favorite, my hands) to mix together. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the 1/2 cup sugar, cornstarch, and lemon juice. Gently mix in the blueberries to sugar mixture. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
- If eating warm out of the oven, serve with vanilla ice cream!