Blueberry Crumble Bars

No ratings yet

These Blueberry Crumble Bars are easy to make and are so delicious. The crust is tender and buttery, and the blueberry filling is gooey and flavorful. And this recipe uses frozen wild blueberries for the best flavor year-round!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Bars

Calories: 267kcal

Author: Megan Calipari

Cost: $5

Equipment

1 2 Quart Saucepan
1 8-Inch Square Pan
1 Large Mixing Bowl

Ingredients

For the Blueberry Filling

2 ½ Cups Frozen Wild Blueberries
¼ Cup Granulated Sugar
1 tablespoon Cornstarch
1 tablespoon Lemon Juice
2 teaspoon Lemon Zest This is the zest from 1 lemon

For the Crumble Layers

2 ¼ Cups All-Purpose Flour
⅔ Cups Granulated Sugar
1 teaspoon Baking Powder
12 tablespoon Non-Dairy Butter, melted and cooled
2 tablespoon Non-Dairy Milk
1 teaspoon Vanilla Extract

Instructions

First, make the blueberry filling

In a 2-quart saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Stir well to combine.
2 ½ Cups Frozen Wild Blueberries, ¼ Cup Granulated Sugar, 1 tablespoon Cornstarch, 1 tablespoon Lemon Juice, 2 teaspoon Lemon Zest
Cook the mixture over low heat, stirring occasionally, until the blueberries begin to thaw and release some of their liquid, about 5 minutes. Then, turn the heat up to medium, and cook, stirring frequently, until the mixture thickens and comes to a boil, about 3 more minutes. Remove from the heat and allow to cool while you make the crumble.

Make the Crumble

Preheat oven to 350* F. Grease an 8x8-inch square pan and line it with parchment.
In a large bowl, combine flour, sugar, and baking powder. Stir to combine.
2 ¼ Cups All-Purpose Flour, ⅔ Cups Granulated Sugar, 1 teaspoon Baking Powder
Into the dry ingredients, add melted non-dairy butter, non-dairy milk, and vanilla. Mix with a spatula until the mixture is crumbly.
12 tablespoon Non-Dairy Butter, melted and cooled, 2 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
Pour two-thirds of the crumble mixture into the prepared 8x8-inch square pan and use your fingers or an offset spatula to press it out into an even layer.
Then, pour the blueberry filling into the pan and spread it out evenly. Next, evenly top the blueberry mixture with the remaining crumble, breaking up any larger clumps as you scatter it out.
Bake the blueberry crumble bars in a 350*F oven for 35-38 minutes, or until the top is lightly brown and the filling is bubbling at the edges. Allow the bars to cool for at least an hour before slicing and serving.

Notes

When mixing the crumble, mix just until no streaks of flour remain and the mixture is crumbly.

Be sure to allow the Blueberry Crumble Bars an hour to cool before slicing them. The blueberry filling needs time to set.

Nutrition