blueberry crumble bars
Cuisine: American
Prep time: 15 mins
Total time: 15 mins
Ingredients
Ingredients for crust and crumble
  • ½ cup granulated sugar
  • ½ teaspoon baking powder
  • 1 ½ cups all-purpose flour
  • 115g butter or margarine, slightly softened at room temperature
  • 1 egg, beaten
  • A pinch of salt
  • Zest of half a lemon
Ingredients for blueberry filling
  • Juice of half a lemon
  • ¼ cup granulated sugar
  • 2 teaspoons cornstarch
  • 3 cups (300g) fresh blueberries
Instructions
  1. Preheat oven to 180°C and grease a square 22cmx22cm Pyrex with butter or margarine.
  2. In a large mixing bowl, combine granulated sugar, baking powder, flour, butter or margarine, salt and lemon zest. Mix to combine with a big fork, pressing the dough so that the butter and egg become fully incorporated into the dry ingredients. The mixture should look like a crumble.
  3. Take half of the crumble mixture and press it down on the bottom of the Pyrex to form the crust. Set aside the other half.
  4. In a small mixing bowl, combine the lemon juice, granulated sugar and cornstarch. Add the blueberries and mix them to coat. Layer the blueberries evenly over the crust. Add the crumble over.
  5. Bake for 50 minutes to 1 hour until golden on top. Let cool down completely before cutting into individual bars.
Notes
RECIPE SLIGHTLY ADAPTED FROM: Smitten Kitchen's Blueberry Crumb Bars
STORAGE TIPS: Store them in the fridge for up to 5 days, covered with plastic wrap. They're good both cold or at room temperature.
Recipe by Savormania at http://www.savormania.com/en/blueberry-crumble-bars/