Blueberry Streusel Bars

I’m thinking of starting a support group for shoppers who buy too much produce. When my husband reports that we have 3 watermelons in the fridge downstairs, I tell him not to worry, I have a plan (?!). Goodbye apples. Hello, cherries, peaches, plums and blueberries. Summer’s bounty beckons enticingly to me in the supermarket. When I noticed the backlog of blueberries hiding in the fridge upstairs, I knew it was high time to make this recipe for blueberry streusel bars, published by Deb Perelman on her inimitable blog, Smitten Kitchen.

Blueberry Streusel Bars

We’ve indulged in blueberry cake, snacked on blueberry muffins and shared blueberry scones. But if you love streusel, these easy bars take the cake (sorry!). Topped with a thick layer of crunchy golden crumbs and a generous sweet and slightly tart, fresh blueberry filling, these bars are the perfect take-along to a backyard barbecue, picnic or potluck. With a crust and topping that are made in one bowl, this recipe takes only minutes to prepare and requires only minimal cleanup afterwards. It’s the summer after all. Anybody want a peach?

Assemble your ingredients. Spray a 9X13″ pan with baking spray and line it with parchment paper. Preheat the oven to 375 F. I used the food processor to make the crust/crumbs for this recipe. You can just as easily use a bowl and a pastry blender. Add the dry ingredients to the bowl of the food processor or a bowl. Grate the zest of a lemon over the dry ingredients and pulse to blend or mix in thoroughly with a spoon.

Add the butter or margarine and pulse to blend, only until pea sized crumbs form. Add the egg and pulse again. You can use a pastry blender to mix in the butter/ margarine and egg. Shaggy crumbs will form. Do not overmix the crumbs. Err on the side of caution.

Press approximately half the crumbs into the prepared 9X13″ pan to form the crust.

Rinse the blueberries and spread them on a baking sheet lined with paper towel. Gently pat the blueberries dry. In a medium bowl, stir together the sugar, cornstarch and lemon juice. Add the blueberries to the bowl and stir gently to combine. Spread the blueberry mixture over the crust. Top with the remaining crumbs. Bake on the middle rack of the oven for 50 minutes until the crumbs are a light golden color. and the blueberry filling is bubbling in spots. Allow to cool completely before cutting. Store the bars at room temperature. Don’t cover. The crumbs will get soggy. The bars can also be wrapped well and frozen.

Print Recipe

Blueberry Streusel Bars

Cookies, Cakes, Pies and Desserts

By Deb Perelman, Smitten Kitchen, Allrecipes.com – Serves: 16

Prep Time: 15 minutes – Cooking Time: 50-60 minutes – Total Time: 60-70 minutes

Topped with a thick layer of crunchy golden crumbs and a generous sweet and slightly tart, fresh blueberry filling, these bars are the perfect take-along to a backyard barbecue, picnic or potluck.

Ingredients

• Crumbs
• 1 cup (200 grams) granulated sugar
• 1 teaspoon baking powder
• 3 cups (390 grams) all-purpose flour
• 1/4 teaspoon salt
• Zest of one lemon
• 1 cup (8 ounces or 225 grams) cold unsalted butter or stick margarine, cut into chunks
• 1 large egg
• Blueberry filling
• Juice of 1 lemon
• 1/2 cup (100 grams) granulated sugar
• 4 teaspoons cornstarch
• 4 cups fresh blueberries

Instructions

1

Assemble your ingredients. Spray a 9X13" pan with baking spray and line it with parchment paper. Preheat the oven to 375 F.

2

I used the food processor to make the crust/crumbs for this recipe. You can just as easily use a bowl and a pastry blender. Add the dry ingredients to the bowl of the food processor or a bowl. Grate the zest of a lemon over the dry ingredients and pulse to blend or mix in thoroughly with a spoon.

3

Add the butter or margarine and pulse to blend, only until pea sized crumbs form. Add the egg and pulse again. You can use a pastry blender to mix in the butter/ margarine and egg. Shaggy crumbs will form. Do not overmix the crumbs.

4

Gently press approximately half the crumbs into the prepared 9X13" pan to form the crust.

5

Rinse the blueberries and spread them on a baking sheet lined with paper towel. Gently pat the blueberries dry. In a medium bowl, stir together the sugar, cornstarch and lemon juice. Add the blueberries to the bowl and stir gently to combine. Spread the blueberry mixture over the crust. Top with the remaining crumbs.

6

Bake on the middle rack of the oven for 50 minutes until the crumbs are a light golden color. and the blueberry filling is bubbling in spots. Allow to cool completely before cutting.

Notes

The blueberry streusel bars taste best at room temperature. Do not cover the bars. The crumbs will get soggy. These bars freeze very well.