Blueberry Crumb Bars

6 08 2009


For the What’s Cooking Ingredient Challenge, the challenge ingredient was blueberry. Since the grocery store had blueberries on a good sale, I bought a pint and decided to make the Blueberry Crumb Bars from Smitten Kitchen.

I made these in a half batch since I didn’t have a quart of berries and plus, I’m usually hesitant with any desserts involving lemon. I hate lemony desserts. I know…weird. 🙂

These bars were pretty good, but I still noticed lemon and I think that’s what probably made the dessert not as tasty to me. Next time I make these, I’ll omit the lemon.

Blueberry Crumb Bars (halved)
Smitten Kitchen


1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
1/2 cup cold butter (1 sticks or 4 ounces)
1 egg white
1 pinch of salt
Zest and juice of one half lemon
2 cups fresh blueberries
1/4 cup white sugar
2 teaspoons cornstarch


1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 8×8 inch pan.

2. In a medium bowl, stir together 1/2 cup sugar,  flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg white. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 35 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Yields: 16 squares




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