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Easy Tangy Blueberry Lemon Crumb Bars

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These bars combine tart lemon and sweet blueberry with a buttery crumb crust, perfect for refreshing summer snacking. Quick and easy to make, they are a crowd-pleaser with a delightful crumbly texture and bright citrus flavor.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (67 grams) brown sugar
  • 1 cup (227 grams) unsalted butter, cold and diced
  • ½ teaspoon salt
  • 3 cups (450 grams) fresh or frozen blueberries
  • ⅔ cup (134 grams) granulated sugar
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • Zest of 1 lemon
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together 2 ½ cups flour, ½ cup granulated sugar, ⅓ cup brown sugar, and ½ teaspoon salt. Add 1 cup cold diced butter.
  3. Cut the butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles pea-sized crumbs, about 2–3 minutes.
  4. Press half of the crumb mixture evenly into the prepared pan to form the crust base. Bake for 12–15 minutes until lightly golden. Remove and let cool slightly.
  5. In a medium bowl, combine 3 cups blueberries, ⅔ cup granulated sugar, 2 tablespoons cornstarch, lemon zest, lemon juice, and vanilla extract. Toss gently to coat.
  6. Spread the blueberry filling evenly over the warm crust.
  7. Crumble the remaining crumb mixture over the filling, breaking it up so it covers the fruit but is not a solid layer.
  8. Bake for 35–40 minutes until the topping is golden brown and the filling is bubbly. Tent with foil if topping browns too quickly.
  9. Cool completely in the pan for 1.5 to 2 hours to allow the filling to set.
  10. Use the parchment overhang to lift the slab out and cut into bars. For cleaner cuts, chill in the fridge for 30 minutes before slicing.

Notes

Keep butter cold for a tender crumb crust. Do not overmix the crumb topping to maintain crumbly texture. Use fresh lemon zest and juice for best flavor. Cool bars completely before cutting to prevent crumbling. If juices pool after baking, add more cornstarch next time. Tent with foil if topping browns too fast.

Nutrition

Keywords: blueberry bars, lemon bars, crumb bars, summer snack, easy dessert, blueberry lemon dessert, crumb topping, quick baking

Find it online: https://sofiaspice.com/easy-tangy-blueberry-lemon-crumb-bars-recipe-perfect-for-summer-snacking/