Blueberry Crumb Bars
It's the middle of november here in Amsterdam and Dutch blueberries are still in season. So, why not enjoy these delicious berries with a buttery crust underneath and a streusel on top!
DIRECTIONS
Preheat oven to 375°F/180°C. Butter a 13 by 9-inch baking dish (also line with parchment and butter parchment to remove the bars more easily), set aside.
In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt. In a small mixing bowl, whisk together egg and vanilla until combine.
Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs.
Press 1/2 of the mixture evenly into prepared baking dish.
In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.
Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish. Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven about 40 minutes until top is golden brown.
Allow to cool for about 20 - 30 minutes before cutting into squares.
INGREDIENTS
3
cups (390 g.)
all-purpose flour
1/2
cup (100 g.)
granulated sugar
1/2
cup (100 g.)
brown sugar
1
teaspoon
baking powder
1/4
teaspoon
salt
1
large egg
1 1/2
tsp
vanilla extract
1
cup (226 g.)
unsalted butter,
chilled and cut into cubes
FILLING
1
tablespoon (9 g.)
cornstarch
1/2
cup (100 g.)
granulated sugar
1 1/2
tablespoon (22 ml)
lemon juice
4
cups (approx. 500 g.)
fresh blueberries,
at room temperature
DIRECTIONS
Preheat oven to 375°F/180°C. Butter a 13 by 9-inch baking dish (also line with parchment and butter parchment to remove the bars more easily), set aside.
In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt. In a small mixing bowl, whisk together egg and vanilla until combine.
Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs.
Press 1/2 of the mixture evenly into prepared baking dish.
In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.
Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish. Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven about 40 minutes until top is golden brown.
Allow to cool for about 20 - 30 minutes before cutting into squares.
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