Blueberry Crumb Bars {Eggless}
These blueberry crumb bars have layers of scrumptious buttery crust, a delicious and luscious blueberry lemon filling with a crisp crumbly topping. Serve these as a snack or as a dessert topped with some ice cream. Summer deliciousness in a bite!
Servings 16 crumble squares
Calories 132kcal
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups all-purpose flour, leveled and sifted
- 1/4 cup white sugar
- 1/4 cup light/dark brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter
- 1/2 tsp cinnamon, you may add more
For the blueberry filling
- 2 cups fresh blueberries
- 2 tsp lemon zest
- 2 tbsp granulated sugar* refer notes
- 1 & 1/2 tsp cornstarch
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan, and line with parchment paper with overhang.
- In the bowl of a food processor, add 1 & 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Also, add in 1/4 cup each of white and brown sugar. Pulse it a couple of times to mix the dry ingredients.
- Add cold, cubed butter (1 stick), and process until the dough looks crumbly. If you try to squeeze some dough in your hands, it should clump together. Alternatively, you can add all the dry ingredients in a medium bowl. Use a fork or pastry cutter to blend in the cubed butter until you have a crumbly dough
- Reserve 3/4 cup of the dough for the crumble topping. Pat the rest of the dough into the prepared pan. Bake the crust for 10 minutes.
- While the crust is baking, prepare the blueberry filling. In another bowl, add 2 cups of blueberries, 2 tbsp sugar, 2 tsp lemon zest, 1.5 tsp cornstarch, 1 tsp each of lemon juice and vanilla extract. Toss gently.
- Remove the baking pan after 10 minutes. Let it rest for 5 minutes.
- Transfer the blueberry mixture evenly over the crust.
- Crumble the remaining reserved dough over the blueberry layer.
- Bake in preheated oven for 40-45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Blueberry oatmeal crumble bars: Use 1 cup of all purpose flour and 1 cup of rolled oats. Transfer the crumbly dough prepared in step 3, to a mixing bowl. Add the rolled oats, and work it in gently. Or you can follow the same recipe and just add 1/2 cup of rolled oats to 3/4th of the reserved crumble topping.
Vegan blueberry crumble bars: You may use vegan butter or coconut oil to make this vegan.
You may add more sugar in the blueberry filling, adjust as per desired sweetness. 2 tbsp of sugar added enough sweetness.
Even though I've not tried using frozen blueberries in this recipe, I think they will work just as well. Just remember to thaw them, and use in the recipe in place of fresh blueberries or else it can get watery and soggy. You may need to add a little more cornstarch to absorb excess moisture.
Instead of fresh blueberries, you can also use 1/2 cup of blueberry jam, just enough to cover the crust.
The recipe can be doubled for a 9 x 13-inch pan.
Nutritional info is a rough estimate. You may use your preferred nutrition calculator.
Recipe adapted from All recipes
Nutrition
Serving: 1crumb square | Calories: 132kcal | Carbohydrates: 18.8g | Protein: 1.4g | Fat: 5.9g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 77mg | Potassium: 49mg | Fiber: 0.8g | Sugar: 8.6g | Calcium: 10mg | Iron: 0.9mg