Blueberry Lemon Crumb Bars

So these Blueberry Lemon Crumb Bars were actually supposed to get made & blogged last week for The Lady Behind The Curtain Dessert Challenge.  The ingredients for the challenge were blueberries & lemon, obviously.  Life got crazy & the bars never got made.

Blueberry Lemon Crumb Bars

I had already bought all of the ingredients I needed though so I decided to still make them over the weekend & I’m so glad I did!  They were delicious!!  I packed them full of fresh blueberries & they had just a hint of lemon!  The combo was perfect!!  I would definitely recommend these for a perfect summer treat!!

 

Blueberry Lemon Crumb Bars
Blueberry Lemon Crumb Bars

BLUEBERRY LEMON CRUMB BARS 
YIELD: 16 bars


INGREDIENTS:

  • 1 stick + 6 tablespoons room-temperature butter, divided, plus more for the pan
  • 1 & 3/4 cups flour, plus more for the pan
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 small lemon, zested {about 1 tablespoon}
  • 1 pint dry fresh blueberries

COOKING DIRECTIONS:

  1. Preheat your oven to 350 degrees. Grease an 8-inch square baking pan. Line the bottom with parchment paper, leaving an overhang on two sides; butter and flour the paper, tapping out excess.
  2. Make the topping: In a medium microwave safe bowl, melt the 6 tablespoons of butter. Whisk in the brown sugar; then add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate the topping until ready to use.
  3. In a medium bowl, whisk together the remaining 3/4 cup flour and baking powder; set aside. In a large bowl, using an electric mixer, beat the remaining stick of butter, powdered sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture and the lemon zest. Spread batter evenly in pan; sprinkle with the blueberries, and then the chilled topping.
  4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using the paper overhang, lift cake onto a work surface; cut into squares.

RECIPE INSPIRED BY: Martha Stewart



Blueberry Lemon Crumb Bars




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Comments

  1. says

    Lemon and blueberry is a favorite combination…and I prefer a bar cookie to just about anything else for sweet treats (unless it’s a muffin, lol). Just look at all those blueberries YUM!

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