Thursday, April 24, 2014

Blueberry Crumb Bars

This amazing blueberry crumb bar is melt in your mouth, buttery shortbread, layered with fresh sweet, juicy blueberries and then it’s sprinkled with more of that delicious buttery shortbread then sprinkled with raw turbinado sugar. I was so glad I found this recipe. One of the best crumb bars I have ever eaten. This is another must to make..

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar, divided
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp lemon zest
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup salted butter, chilled and cut into cubes
  • 2 tsp cornstarch
  • 1 Tbsp lemon juice
  • 2 cups fresh blueberries, at room temperature
  • 1 1/2 Tbsp Raw Turbinado sugar
  • 1. Preheat oven to 375 degrees. Butter an 8x8 baking dish, set aside. In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, baking powder, salt and lemon zest. In a small mixing bowl, whisk together egg yolk and vanilla until combine. Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter cut mixture together until it resembles coarse crumbs. Gently press 2/3 of the mixture evenly into prepared 8x8 dish.
  • 2. In a separate mixing bowl, whisk together remaining 1/4 cup granulated sugar and 2 tsp cornstarch. Stir in lemon juice then add blueberries. Toss mixture to evenly coat then pour and spread coated blueberries evenly over crust in baking dish. Sprinkle remaining crumb mixture over berry layer ( you can use hands to do this) Sprinkle 1 1/2 Tbsp Raw Turbinado sugar evenly over top. Bake in preheated oven for about 38 - 42 minutes until top is golden brown. Allow to cool for about 20 - 30 minutes before cutting into squares. Store bars in an airtight container in refrigerator. I would take these out 30 minutes prior to serving at a party. If you are making them for yourself just maybe heat in microwave for 10 seconds to warm up a little bit. 

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