Saturday, July 16, 2011

Blueberry Crumb Bars

I've been chuckling off and on all week at the comments and emails I've received after my last post of Perfection Salad.  Most agreed they could live without salad in a gelatin mold, and that's okay; I still love it.

Here's a recipe that's probably a little more universally appealing.  This  recipe that is pretty darned simple to make and the results are greater than the effort expended.  Ole Sweetie-Pi loved this for breakfast, remarked several times how good it was, and he's one not to emote over how much he liked what he ate.  I shared several pieces with my next door neighbors and they ate for dessert, reported back to Ole Sweetie-Pi that it was declared delicious.  No matter when you eat indulge, this is good!

I was perusing the King Arthur Flour's Baking Circle, and a member had posted this recipe. The poster attributed the recipe to Smitten Kitchen, who had adapted it  from one she discovered on Allrecipes.  The recipe on the KAF forum had a slight change (no egg was used), and that's the recipe I went with.  The crust is similar to a shortbread cookie, and works well here.

Blueberry Crumb Bars
(King Arthur Flour Forum)

For the crust topping:
1 cup of white sugar
1 teaspoon baking powder
3 cups all purpose flour
1/4 teaspoon salt (a good pinch)
Zest of one lemon
1 cup of cold butter

For the filling:
4 cups (2 pints) fresh or frozen blueberries
1/3 cup sugar
4 teaspoons cornstarch
Juice of one lemon

Preheat oven to 375*F.  Have ready an ungreased 9 inch x 13 inch pan. (There's enough butter in the crust to preclude the need of having to butter the pan.)

Rinse the berries, pick out anything that looks undesirable, such as stems or berries that look too smushed.

Combine the dry ingredients.  Cut the butter in using two knives in a criss-cross cutting motion, or a pastry blender, or freeze it first and grate it in.** Mix until the mixture is crumbly.  Pat half the mixture into the pan and reserve the remaining half for the crumb topping.

To make the filling, combine the dry ingredients with the blueberries.  Sprinkle the lemon juice over the berries and gently stir.  Pour the berries over the crust in an even layer.

Sprinkle the remaining crust topping over the blueberries.  Bake for 45 minutes or until golden brown.  Remove from oven and allow to cool completely.  Cut into squares when cool.  Refrigerate unused portion.
Still very good the next day.

**My Notes:  Depending on how tactile you are, using your impeccably clean hands, first dice the cold butter and add to the dry ingredients.  Rub the butter into the flour mixture with your fingers.  The flour will start to look raggedy, and once that happens, grab a wee handful and gently squeeze it; if it holds together, stop, and go on with the rest of the recipe.


  1. Blueberry Crumb Bars..okay now you're talking Katy! I'll trade you for lemon cookies:)

  2. These look absolutely amazing. I'll bet I can't eat just one!

  3. aaah Katy these look amazing and delicious! gloria

  4. I have some blueberries in my freezer and was wondering what to do with them. I'll try these bars. Thanks.

  5. Oh my goodness, these look absolutely delicious!!

  6. Mmmm...I'm definitely down for a pan of these beauties, they sound awesome :D

  7. I found these also a while back on Smitten Kitchen and have made them several times. They are terrific. My favorite blueberry treat!

  8. YUM I love any pastry for breakfast!

    Yeah, I turned some items on and off in Blogger and it seemed to fix it.

  9. Katy, the bars are really amazing. I'd love to have one with my coffee. I hope you have a great day. Blessings...Mary

    P.S.I love perfection salad. It reminds me of childhood summers.

  10. These looks delicious and I love that the recipes use tons of blueberries.

  11. I like the difference in textures with this. I would guess that the cookie has a bit of crunch and the blueberries are soft, making a delightful combination.

  12. Oh what colors on those blueberry bars... looks so tempting with a cup of coffee!! Mmmm

  13. Your blueberry bars are definitely universally appealing-I love it. I would eat these until they were gone.

    Happy summer to you.


  14. Yum! A fantastic recipe for blueberries.

  15. I have lots of blueberries in the frige. I should make this! Look so delicious!

  16. Hi Katy, thank you so much for becoming my newest follower. We have a mutual friend, Jake. I've made so many recipes from King Arthur and all have been fabulous. These bars are a perfect way to use up fresh blueberries and I am always partial to a shortbread-type crust. Have a great weekend!

  17. Hubby loves blueberries. This would be a great surprise for him.


Note: Only a member of this blog may post a comment.