Irresistible Lemon Blueberry Crumb Bars
These crumb bars strike the perfect balance between sweet and tart, featuring a buttery crust, tangy lemon filling, and juicy blueberries. Ideal for desserts, snacks, or any occasion.
Ingredients
For the Crust
- 1 cup all-purpose flour Can substitute with gluten-free flour if needed.
- ½ cup unsalted butter, softened For a dairy-free version, use coconut oil or plant-based butter.
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Filling
- 1 cup blueberries, fresh or frozen No need to thaw if using frozen.
- 2 large eggs Substitute with flax eggs for a vegan version.
- 1 cup granulated sugar For the lemon filling.
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon baking powder
For the Crumb Topping
- ½ cup rolled oats
- ¼ cup brown sugar
- ¼ cup all-purpose flour
Instructions
Preparation
- Gather all your ingredients on a clean surface.
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
Make the Crust
- In a large bowl, mix together the flour, softened butter, 1/4 cup granulated sugar, and salt until crumbly.
- Press this mixture firmly into the bottom of the prepared pan and bake for 15 minutes.
Make the Filling
- In a separate bowl, whisk together the eggs, remaining 1 cup of sugar, lemon juice, lemon zest, and baking powder until smooth.
- Gently fold in the blueberries.
Combine and Bake
- Pour the blueberry lemon filling over the crust once baked and lightly golden.
- In another bowl, combine rolled oats, brown sugar, and remaining flour for the topping.
- Sprinkle the crumb topping over the filling evenly.
- Bake for an additional 25-30 minutes until the topping is golden brown and the filling is set.
Cool and Serve
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, slice into squares or rectangles and serve.
Notes
For best flavor, consider adding a pinch of salt to the topping, using organic lemons, or drizzling with a simple lemon glaze after cooling.