Friday, September 6, 2013

Blueberry Crumb Bars, Blueberry Crumb Bars | Well Worth Repeating


I've been holding out on you -- I've been making these Blueberry Crumb Bars all summer, ever since our first blueberries ripened in late June. Every. Single. Week. Mr. Rosemary likes them that much. (So do I.) And I have enough in the freezer to make, oh, I'd say enough for a weekly batch through January!

And I took a pan of these to the family's annual Labor Day get together, an appropriate official end to summer. And everyone loved them there, too. Even my brother (who boned up on reading my blog before our get together said I should put these up on the blog: "You haven't been posting there much lately," he said.)

And when my eight year old cooking student took them to a friend's home for dinner he got a thank you note and a request for the recipe!

I have found this recipe in a lot of places, so whoever first created it gets no credit! I first found these via the Brown Eyed Baker. She attributed them to Smitten Kitchen, who wrote that she first got the recipe from all recipes.com.  I liked Smitten Kitchen's the best, because it used all butter as the shortening and included a good touch of lemon, both in the blueberry mixture and the crust. So that's the one I used. (And used and used and used.)

Maybe you'll become a blueberry crumb bar junkie, too, after you try these. They're pretty simple, oh-so-good, and can be a great dessert, a nice snack, or a complement to a breakfast spread.

But Mr. Rosemary will suggest that you warm these up a little and add a dollop of Cool Whip.  And I might add, Cool Whip might do in a pinch but real whipped cream is so much better!

Blueberry Crumb Bars
Yield: I cut these into 36 smallish rectangles
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F.  Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.


19 comments:

  1. Replies
    1. The picture really doesn't do them justice, Susan. They do taste wonderful!

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  2. These look fabulous. We are big blueberry fans. Makes me miss our blueberry bush.
    Sam

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    1. I mildly complain sometimes about having too many blueberry bushes, but I guess there really isn't such a thing, Sam. I just love my blueberries!

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  3. These are the perfect summer treat. So sad to see the blueberries go away.

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  4. Delicious crumb bars, I reckon one tray would not be enough :P

    Cheers
    CCU

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    1. Once I did make two trays, I forgot the egg in one, and it was still good. (But better with the egg, CCU!)

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  5. These look wonderful Rosemary, I'm glad you let us in on your secret!

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    1. I made it again this weekend; a secret no more, Chris.

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  6. These look terrific, Rosemary! I'd love to try them with a mix of raspberries and blueberries....mmmmm....

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    1. I bet the combo of peaches and blueberries would be great, too, Liz. Glad you visited!

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  7. This recipe looks like one of those simple knockouts that everyone would love. I am a blueberry girl to the core, in fact I have a freezer full right now. I guess I know what I'm making first time I get the chance.

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  8. They look so soft and moist ... I imagine they could be made with raspberries, blackberries, cranberries ... b!ut blueberries are def the best. Yum!

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  9. Those are some beautiful looking blueberry bars, Rosemary. They look like they travel well, too...really important in the summertime. Crumb bars of any kind are one thing nobody ever tires of eating.
    Warm, yes. But how about some ice cream on top?

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  10. Yum. These look sensational, Rosemary and obviously going down a treat in the neighbourhood. What a boost for your student to be asked for the recipe! I am envious of your blueberry crop. Blueberries are a rare thing in Ireland and come in mean little punnets (you could almost count the berries at a glance) so this is a good way to s-t-r-e-t-c-h the fruit. Liking Barbara's suggestion of serving your bars with icecream.

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    1. Most of my recipes for something "blueberry" -- like a saucy topping for cheesecake or muffins -- call for a mere cup of berries. This recipe sees a full 4 cups! A great way to "use up" my crop, Hester.

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