These blueberry crumble bars are made bakery-style by baking them super thin and slicing into giant squares. Each bite has the perfect ratio of buttery crumble to sweet and jammy blueberry filling. Plus, the filling is made with frozen wild blueberries so not only is this recipe quick and easy, but the filling is seamless with no large chunks!
WHAT YOU NEED Crumble light brown sugar granulated sugar all-purpose flour or 1-to-1 gluten-free baking flour kosher salt baking powder unsalted butter Blueberry Filling lemon frozen wild blueberries granulated sugar cornstarch vanilla extract
1. First, zest the lemon and set aside the zest. 2. In a medium saucepan combine the blueberries first with the sugar and cornstarch, and then juice of the lemon. Stir to coat. Place over medium heat and stir occasionally with a wooden spoon or rubber spatula.
Wild Blueberry Filling
3. After about 5 to 8 minutes, the mixture will start to steam and bubble. Stir continuously for another 5 minutes or until the mixture is thickened and glossy, like pie filling. 4. Remove from heat and mix in the lemon zest and vanilla. Pour into a wide and shallow dish and allow to cool in the refrigerator while we make the crumble.
1. Preheat the oven to 350F and grease the inside of a 9×13 baking dish. Line the bottom and all sides with parchment paper. 2. Add the brown sugar, sugar, flour, salt and baking powder to a large bowl. Use your hands to mix and toss together, breaking up any brown sugar lumps as you go.
Crumble
3. Use a rubber spatula to stir in the butter. Spend a good couple minutes on this to ensure the mixture is evenly hydrated and no dry patches remain. It should look moist but very crumbly. 4. Scoop about ⅔ of the crumble into the pan and press into a thin and even layer all the way to the edges. 5. Spread the blueberry filling on top, also in a thin and even layer. Then sprinkle the remaining crumble on top, taking care to ensure the blueberry is evenly covered.
6. Bake for 35 to 40 minutes or until lightly golden on top. 7. Allow to cool at room temperature for about 15 minutes, then transfer to the refrigerator to cool completely, about 45 minutes. 8. Then remove from the pan and slice into 12 large bars or 24 regular bars. Enjoy!