13 May 2011

Lemon Blueberry Crumb Bars



These were my contribution for Saturday's brunch. Lemon Blueberry Crumb Bars. Rolls nicely off the tongue, yes?

Personally, I find them perfect for breakfast with a cup of coffee or tea, or a mid-day snack straight from the refrigerator, or a late afternoon pick-me-up after a hard day's work. Mildly sweet, extra buttery, and majorly crave-inducing. Just a warning.


They are equally as easy as they are delicious. I first encountered the recipe about two years ago and haven't looked back since. I also love that they're customizable depending on the season. You can substitute raspberries, blackberries, cranberries...honestly, as far as I'm concerned, you can't really go wrong with berries.

This recipe yields about 20 squares, depending on how large or small you slice them. To make the bars, you need:


-1 cup white sugar
-1 tsp baking powder
-3 cups all-purpose flour
-2 sticks butter
-1 egg
-1/4 tsp salt
-The zest and juice of one lemon
-4 cups fresh blueberries
-1/2 cup white sugar
-4 tsp cornstarch
-2 Tbsp dark brown sugar

Preheat oven to 375 degrees. Grease a 9 x 13 (or similar-sized) baking pan. In a medium bowl, mix together the baking powder, flour and first cup of sugar. Add in the salt and lemon zest (but not the juice). Crack in the egg and add butter. (I find it works best to cut the butter into chunks, mash it with a fork and then roll up my sleeves and get down and dirty). Mix all ingredients together thoroughly. Dough should be crumbly. Pat a layer of dough into the baking pan, about 1/2 inch thick.

In a different bowl, stir together the cornstarch, 1/2 cup sugar and the juice of one lemon. This will make a sugary syrup-like substance. Pour in the fresh blueberries and mix so blueberries are coated with syrup. Do not mash. Pour the blueberry mixture over the dough in the pan. Then, layer the rest of the dough on top of the blueberry. This layer should be more crumbly, and not patted down. Sprinkle the brown sugar on top and bake for about 35-40 minutes, or until golden brown.

Remove from oven and let cool completely in the refrigerator. The bars cut better when chilled.

Enjoy!

(Go ahead, have another. You deserve it).

18 comments:

  1. That looks SO delicious, oh my goodness.

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  2. Yum! And all the ingredients are perfectly in season too. That makes them even better in my book. Why can't I always have little snacks like this around?

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  3. Yummies! I must try this recipe...Thanks, Kayla!

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  4. Oh man this sounds amazing! I"m a sucker for lemon,berry, bars. =)

    - Sarah
    http://agirlintransit.blogspot.com

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  5. "I find them perfect for breakfast with a cup of coffee or tea, or a mid-day snack straight from the refrigerator, or a late afternoon pick-me-up after a hard day's work." THIS IS NOT SAFE! I WOULD NOT BE ABLE TO RESIST!!

    P.S. Your photography just gets better and better.

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  6. Mmmm! I find myself unexpectedly stuck at home for the day... and I just might have to bake up a batch of these!

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  7. Aw, thanks Will! I've been having fun with the camera.

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  8. Way to go Kayla!! YUM. It looks so beautiful on that pretty plate and gingham napkin. Love!

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  9. Oh my goodness, I actually feel weak in the knees! I NEED one of these-they sound incredible!

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  10. This looks so yummm! Lemon and blueberries, love that combo, must try this recipe! PS: Your photos are awesome.

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  11. Tried to comment on this earlier when blogger was down... I've been wanting to make some kind of crumble dessert as well as something with extra lemons I have, this is just perfect. And beautiful napkins too :)

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  12. Yes it rolls nicely off the tongue.. oh and I'm sure it tastes even better!

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  13. I think I left a long comment yesterday before Blogger went down, saying how these looked completely divine and I'd like to make them this weekend. Still thinking it's a really good idea...

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  14. YUMM. the last thing i need to do right now is eat more sugar....but seriously these look like heaven.

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  15. these look and sound amazing! I think I need to wait until I am entertaining to bake these, because I know I would eat WAY too many! saving this recipe :)

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