Blueberry Crumb Bars
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 1 hr @ 350° |
| Source | BakerByNature.com |
| Yield / serves | ~10 servings |
| Rating | (unrated) |
Ingredients
For the Crust/Crumb Topping:
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Blueberry Filling:
- 1 large egg room temperature
- 2/3 cup full-fat sour cream
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 Tablespoons lemon juice freshly squeezed
- 2 Tablespoons all-purpose flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest finely grated
- 2 and 1/2 cups blueberries fresh or frozen, divided
- ice cream for serving, optional
Preparation
For the Crust/Crumb Topping:
Preheat the oven to 350 degrees (F). Line an 8×8-inch baking pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and sugars until light and fluffy, about 2-3 minutes.
On low speed, add flour and salt, and mix until combined. The dough will be crumbly.
Remove 1 cup and reserve for later use. Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes.
Remove from the oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350.
For the Blueberry Filling:
In a large bowl, whisk together the egg, sour cream, both sugars, lemon juice, flour, cornstarch, cinnamon, vanilla, and lemon zest until smooth and well combined, about 2 minutes. Using a rubber spatula, gently fold in 1 and 1/2 cups (275g) of the blueberries.
Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the remaining (100g) blueberries on top.
Take the reserved crust and scatter it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
