These blueberry crumble bars are short and buttery squares with just enough tartness from the blueberries to make them incredibly scoffable. It’s not a fancy recipe and actually started off with tinned apple and cinnamon filling, which one year, even become fruit mince pie filling for Christmas! The inky blueberries are still my favourite, though. If you’re a fan of the little blue guys, try them in this Blueberry Lavendar Cheesecake or my Blueberry and White Chocolate Marshmallows – so good!

The pastry is dead easy to make with just a little rubbing-in required from your fingertips. My grandmother always taught me to leave one hand clean and flour-free when baking incase the telephone rang or someone knocked on the door. And being as stubborn as I am, I never do, which thanks to Mr Murphy means that someone always calls at the exact point my hands touch the flour. Go figure. You could, of course, swop out the fruit for whatever is in season (strawberries, raspberries, peaches, plums etc.) though they won’t lend the stunning inky contrast the blueberries do. You’re welcome to use fresh blueberries, although I do think frozen blueberries taste better – freezing ruptures the cells and allows all the flavour out. These are AMAZING served with a cup of Earl Grey tea. 

Blueberry Crumble Bars

Yield: 16-20

Ingredients

  • 210g (1 cup) castor sugar
  • 1 tsp (5ml) baking powder
  • 450g (3 cups) cake flour
  • ¼ tsp salt
  • drop of almond extract
  • Zest and juice from one lemon
  • 225g butter, cold and in cubes
  • 1 large egg
  • 280g (2 cups) fresh or frozen blueberries
  • 50g (1/4 cup) sugar
  • 2 tsp (10ml) corn flour

Instructions

  1. Preheat the oven to 210 degrees Celcius (190 degrees fan-forced). Line a 20 x 20cm baking sheet with baking paper. Combine the sugar, baking powder and flour with the salt, almond extract and lemon zest and mix well. Rub in the butter until the mixture resembles rough breadcrumbs then stir in the egg to form a dough. Divide the dough in thirds and press two thirds into the lined baking sheet. Stir together the lemon juice, blueberries, sugar and corn flour and sprinkle this over the dough layer. Crumble or grate the remaining dough over the berries and bake in the preheated oven 50 minutes to 1 hour or until golden brown. Allow to cool completely before slicing into squares.
  2. TIP Replace the blueberries with any seasonal fruit
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