Summer means fresh, locally grown blueberries! There is nothing like going to the local farm stand and picking up some fresh blueberries. One of these years I am determined to make it out there to do my own blueberry picking.
This dessert is both easy and delicious. My husband usually opposes any kind of fruit in dessert, but he loved these blueberry crumb bars. They also look great so it is the perfect dessert to bring to a summer BBQ. Paired with a scoop of vanilla ice cream, I don’t think you can beat it. This can easily be replicated with other summer fruits. I will definitely be making this again and possibly switching the fruit up or trying it with mixed berries 🙂
For the Crumb:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes
- 1 egg
For the Blueberry Filling:
- 4 cups fresh blueberries
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- Juice of one lemon
Preheat oven to 375 degrees F. Line a 9×13-inch baking pan with parchment paper (If you don’t have parchment paper on hand, lightly grease the pan)
For the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Mix in the butter using a fork or your hands. I found using your hands is easier. Then add the egg and mix together. The dough should be crumbly. Press half of dough into the prepared pan.
For the Blueberry Filling: In a separate bowl, whisk together the sugar, cornstarch and lemon juice. Gently mix in the blueberries and coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice over the filling.
Crumble the remaining dough evenly over the blueberry layer.
Bake for 40 to 45 minutes, or until the top is light golden brown. Cool completely before cutting into squares.