I had an abundance of fresh blueberries after two days in the forest. So I started looking for yummy recipes and pinned the ones I liked the most to this pinterest board with blueberry recipes. The first recipe I tried was Blueberry crumb bars from Damn Delicious but I made some minor changes to it. And it sure was damn delicious! Furthermore they were quite easy to make, didn’t even require a mixer. They are also easy to bring along and probably will last quite a while in the fridge and still taste amazing.
Recipe: Blueberry crumb bars with lemon
Ingredients
- 150 g sugar 175 ml, divided
- 2 tsp cornstarch
- 1 tbsp lemon juice around ½ small lemon
- 300 g fresh blueberries 500 ml / 2 cups
- 200 g flour
- ½ tsp baking powder
- 1 pinch salt
- 1 egg yolk
- 1 tsp vanilla sugar
- 1 lemon the zest of it
- 113 g unsalted butter ½ cup
- 2 tbsp muscovado sugar
Instructions
- Preheat oven to 190°C (375°F). If you want the same size of the bars as you can see in the picture then place parchment paper in a baking dish with dimensions: 18 cm (7 inches)*24 cm (9,5 inches)
- Take a medium bowl and combine 50 g of sugar with the cornstarch. Stir in the lemon juice and then add the blueberries. Gently toss to coat the blueberries evenly then set it aside
- Take a large bowl and mix all dry ingredients (except the muscovado sugar)
- Add the lemon zest, the egg yolk and the butter then use your fingers to work the mixture until you have evenly sized crumbs
- Spread 2/3 of the batter into the baking dish, then add the blueberry mixture on top.
- Mix the rest of the batter with the muscovado sugar and add it as a top layer (it should be enough to coat everything)
- Place in oven and bake for around 40 min (crumbs should then be browned but not burnt)
- Let it cool down before cutting it to bars. You can now store it in the fridge for a couple of days. Serve as is or with a scoop of vanilla ice cream
Tried this recipe?Let us know how it was!
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