Tuesday, July 10, 2012

Blueberry Crumb Bars

Submitted by Linda
I am notorious for yanking recipes out of magazines and never trying them. When I came across this recipe recently, I decided to make them for the July 4th. I thought it might be nice to stray from my usual chocolate, and start with something more healthy. I bought these berries at the farmers market in Claremont. I had never baked with fresh blueberries, and I love the way they turned out- a perfect texture of blueberry goodness!
The dough is made in the food processor rather than the mixer.
Press it into the pan.....
...dump in the berries and some of the reserved dough....
..and voila! Beautiful blueberry crumb bars. I served them with a little squirt of whipped cream on top, and the college gang loved them!

Blueberry Crumb Bars Woman’s Day Magazine


  • 3 cup(s) all-purpose flour
  • 1/4 cup(s) packed light brown sugar
  • 1 teaspoon(s) baking powder
  • 2 teaspoon(s) orange zest
  • 1 teaspoon(s) lemon zest
  • 1/4 teaspoon(s) kosher salt
  • 1 cup(s) granulated sugar
  • 1 cup(s) (2 sticks) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 4 cup(s) fresh blueberries
  • 2 tablespoon(s) fresh lemon juice


  1. Heat oven to 375 degrees F. Line a 9- by 13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a food processor, pulse the flour, brown sugar, baking powder, orange and lemon zests, salt, and 3/4 cup granulated sugar to combine. Add the butter and egg and pulse until crumbly (the mixture should look like wet sand). Reserve 2 cups of the mixture, then press the remaining mixture into the bottom of the prepared pan.
  3. In a large bowl, toss the blueberries, lemon juice and remaining 1/4 cup granulated sugar. Spoon the blueberry mixture over the crust in the pan and crumble the remaining dough mixture over the top. Bake until golden brown, 40 to 45 minutes. Let cool completely in the pan.
  4. Using the overhangs, transfer the crumb bar to a cutting board and cut into pieces.

Tips & Techniques

Make-Ahead Tip: Refrigerate the cut bars between sheets of parchment or wax paper in an airtight container for up to 1 week.

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