Blueberry Crumble Bars
My blueberry crumble bars feature a buttery, lemony shortbread that serves as both the crust and the crumble topping, sandwiching a thick, jammy blueberry filling. With a crisp, crumbly top and a juicy yet sliceable blueberry center, these bars can be enjoyed as a sweet snack or served for dessert with a scoop of vanilla ice cream!
Ingredients
Crust + Topping
- 1/2 cup (100 g) granulated white sugar
- 1 tsp finely chopped lemon zest
- 1 and 1/2 cup (180 g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (113 g) vegan butter (cold and diced)
- 1 and 1/2 tsp (7 ml) vanilla extract
Blueberry Filling
- 2 and 3/4 cup (400 g) fresh blueberries
- 2 tsp (10 ml) lemon juice
- 3 tbsp (37 g) granulated white sugar
- 1 tbsp (8 g) cornstarch
Instructions
- Preheat the oven to
355 °F (180°C) and line an 8-inch (20 cm) square pan with parchment paper. Quick tip: I like to lightly grease the pan with butter first. This helps the parchment paper stick to the pan. - Mix the sugar and lemon zest. Add the sugar and lemon zest to a small bowl. Using your hands, rub the lemon zest with the sugar for about 20 seconds.
- Mix the dry ingredients. Add the flour, lemon sugar, and salt to a stand mixer or large mixing bowl fitted with the paddle attachment. Mix the dry ingredients for 10 seconds or until combined.
- Add the butter. Then, add the diced cold butter and vanilla extract. Knead the dough on low speed (Speed 1-2) for 30-60 seconds or until it forms a dough. Do not overmix. Stop mixing as soon as it comes together.Set aside 1/3 of the dough (about 4.5 ounces / 128 g). You will use it as the crumble topping later.
- Press into a pan. Transfer the remaining 2/3 (about 9 ounces / 256 g) into the prepared pan. Use your hands to press the dough into the pan. Next, arrange a layer of parchment paper on top. Use the bottom of a glass or a flat cap (I use the cap of a tea tin) to flatten the dough into an even layer. Remove the parchment paper.
- Toss the blueberries. Add the blueberries to a mixing bowl and add the lemon juice. Toss to coat. Then, add the sugar and cornstarch and toss again until well combined. Don’t worry if you mash some blueberries - they will melt anyway during baking.
- Transfer to the pan. Transfer the blueberries to the pan and arrange them into an even layer on top of the shortbread dough.
- Top with the crumble. Using your hands, crumble the remaining 1/3 of the shortbread dough and sprinkle it all over the blueberries. The crumble won't cover the whole layer of blueberries. This is normal. It allows some of the blueberry juice to evaporate during baking.
- Bake. Bake for 45-50 minutes on the lower rack of your oven, until the crumble topping is golden brown and the blueberry filling bubbles in the center.
- Let it cool. Allow your crumble bars to cool for at least 2 hours inside the pan before carefully transferring to a cutting board. For cleaner slices, chill in the fridge for 3-4 hours.
- These blueberry crumble bars will keep in the fridge for up to 5 days.
Notes
Use organic or unwaxed lemon. Since you'll be using the zest, I highly suggest using an organic lemon. Either way, clean the whole lemon and pat it dry before using.
Make sure your butter is cold. Cold butter is a must. Keep it in the fridge until you're ready to use it. Don't let it sit on the counter, or it will soften and make the shortbread crust very difficult to handle.
Cool completely before slicing. I know, it's hard. But the filling needs time to set. That's why you should allow your crumble bars to cool for at least 2 hours inside the pan before carefully transferring to a cutting board. Even better, chill in the fridge for 3-4 hours if you want very clean slices.
Nutrition
Serving: 1 Bar | Calories: 250 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Trans Fat: 2 g | Sodium: 143 mg | Potassium: 62 mg | Fiber: 2 g | Sugar: 20 g | Vitamin A: 24 IU | Vitamin C: 5 mg | Calcium: 7 mg | Iron: 1 mg
