Dessert: United States – Blueberry Crumb Bars

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 25 min

Cook 43 min

Additional 2 hrs 30 min

Total 3 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 cups (375 g) all-purpose flour
1 cup (200 g) granulated sugar
1 tsp (5 ml) baking powder
1 / 2 tsp (2.5 ml) kosher salt
1 cup (240 ml) (2 sticks / 7 7/8 oz (225 g)) cold unsalted butter, cubed
1 large egg
1 tsp (5 ml) vanilla extract
4 cups (600 g) fresh or frozen blueberries (do not thaw if frozen)
1 / 2 cup (100 g) granulated sugar
2 tbsp (16 g) cornstarch
1 tbsp (15 ml) lemon zest
2 tbsp (30 ml) lemon juice
1 / 8 tsp (0.625 ml) fine salt
1 tsp (5 ml) vanilla extract (optional, for filling)
1–2 tbsp (15 to 30 ml) coarse sugar for topping (optional)
Powdered sugar for dusting or simple lemon glaze (optional)

Show original ingredient measurements

3 cups (375 g) all-purpose flour
1 cup (200 g) granulated sugar
1 tsp baking powder
1 / 2 tsp kosher salt
1 cup (2 sticks / 225 g) cold unsalted butter, cubed
1 large egg
1 tsp vanilla extract
4 cups (600 g) fresh or frozen blueberries (do not thaw if frozen)
1 / 2 cup (100 g) granulated sugar
2 tbsp (16 g) cornstarch
1 tbsp lemon zest
2 tbsp (30 ml) lemon juice
1 / 8 tsp fine salt
1 tsp vanilla extract (optional, for filling)
1–2 tbsp coarse sugar for topping (optional)
Powdered sugar for dusting or simple lemon glaze (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 375°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
Make the crumb mixture: In a large bowl, whisk together flour, 1 cup (240 ml) granulated sugar, baking powder, and kosher salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits. Add the egg and 1 teaspoon (5 ml) vanilla; toss and press together until the mixture forms clumps but is still crumbly.
Press about two-thirds of the crumb mixture firmly and evenly into the prepared pan to form the crust. Chill the pan while you make the filling.
Make the blueberry filling: In a medium bowl, gently toss blueberries with 1/2 cup (120 ml) granulated sugar, cornstarch, lemon zest, lemon juice, fine salt, and the optional 1 teaspoon (5 ml) vanilla until evenly coated.
Spread the blueberry filling evenly over the chilled crust. Crumble the remaining dough over the top, squeezing some into larger clumps. Sprinkle with coarse sugar if using.
Bake for 38–45 minutes, until the top is golden and the filling is bubbling around the edges.
Cool the pan on a wire rack until completely set, about 2–3 hours. Lift out using the parchment and cut into bars. Dust with powdered sugar or drizzle with a simple lemon glaze if desired. Store covered at room temperature for 1 day or refrigerate up to 4 days.

Preheat oven to 375°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
Make the crumb mixture: In a large bowl, whisk together flour, 1 cup granulated sugar, baking powder, and kosher salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits. Add the egg and 1 teaspoon vanilla; toss and press together until the mixture forms clumps but is still crumbly.
Press about two-thirds of the crumb mixture firmly and evenly into the prepared pan to form the crust. Chill the pan while you make the filling.
Make the blueberry filling: In a medium bowl, gently toss blueberries with 1/2 cup granulated sugar, cornstarch, lemon zest, lemon juice, fine salt, and the optional 1 teaspoon vanilla until evenly coated.
Spread the blueberry filling evenly over the chilled crust. Crumble the remaining dough over the top, squeezing some into larger clumps. Sprinkle with coarse sugar if using.
Bake for 38–45 minutes, until the top is golden and the filling is bubbling around the edges.
Cool the pan on a wire rack until completely set, about 2–3 hours. Lift out using the parchment and cut into bars. Dust with powdered sugar or drizzle with a simple lemon glaze if desired. Store covered at room temperature for 1 day or refrigerate up to 4 days.