These Blueberry Crumb Bars were made after I had made the strawberry version for a friends luncheon. The strawberry version was so easy to make, I thought I may as well make the blueberry version.
I love these, this is the sort of dessert I enjoy the most. A simple slice, with fresh fruit and a bit of pastry.
This was ridiculously easy to make. Now I have to mention (as I did with the strawberry crumb bars) the original recipe said to cut the butter in by hand, but as I much prefer a simpler method I threw the ingredients into a food processor. If you do it by hand you do get a coarser crumb finish, but I just don't like to use my fingers to blend in butter, so I always use a food processor over the hand blending method. I will post both methods and you can choose either method.
This looked pretty, baked perfectly, sliced perfectly and best of all had a lovely flavour. If you are looking at trying something simple that looks and tastes great, give this a go. I know I'll be making this over and over again.
I love these, this is the sort of dessert I enjoy the most. A simple slice, with fresh fruit and a bit of pastry.
This was ridiculously easy to make. Now I have to mention (as I did with the strawberry crumb bars) the original recipe said to cut the butter in by hand, but as I much prefer a simpler method I threw the ingredients into a food processor. If you do it by hand you do get a coarser crumb finish, but I just don't like to use my fingers to blend in butter, so I always use a food processor over the hand blending method. I will post both methods and you can choose either method.
This looked pretty, baked perfectly, sliced perfectly and best of all had a lovely flavour. If you are looking at trying something simple that looks and tastes great, give this a go. I know I'll be making this over and over again.
Recipe
Recipe adapted from www.thebakerupstairs.com
1 cup caster sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups plain flour
227g cold unsalted butter, cut into pieces
1 egg
Zest and Juice of 1 lemon
4 cups fresh blueberries
1/2 cup caster sugar, extra
4 teaspoons cornflour
Icing Sugar, for dusting
Preheat the oven to 190C/170C fan forced.
Grease and line with baking paper a 22cm x 33cm baking tin.
Method 1: Food processor method
Place the sugar, baking powder, salt, flour and butter into the bowl of a food processor. Blitz until just combined. Add the egg and blitz until just combined. Use a spoon and give it a quick mix, to make sure all is mixed evenly.
Method 2: Hand blending
In a medium bowl place the sugar, baking powder, salt and flour, give it a light whisk. Add the butter. Now using your finger tips, two knives or a pastry blender, rub or cut in the butter into the flour mixture until the pieces of butter are no larger than a pea. Stir in the egg to form a crumbly dough.
Place half of the dough mixture into the base of your prepared pan. Spread it out evenly, pressing it down as you go.
In a medium bowl, add the lemon zest, lemon juice, the extra sugar and cornflour, whisk until combined. Add the blueberries, toss to combine. Spread the blueberry mixture on top of the dough evenly.
Crumble the remaining dough evenly over the blueberry layer.
Bake for 45-50 minutes or until lightly browned on top. Allow to cool in the pan before slicing.
Dust with icing sugar, to serve.
1 cup caster sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups plain flour
227g cold unsalted butter, cut into pieces
1 egg
Zest and Juice of 1 lemon
4 cups fresh blueberries
1/2 cup caster sugar, extra
4 teaspoons cornflour
Icing Sugar, for dusting
Preheat the oven to 190C/170C fan forced.
Grease and line with baking paper a 22cm x 33cm baking tin.
Method 1: Food processor method
Place the sugar, baking powder, salt, flour and butter into the bowl of a food processor. Blitz until just combined. Add the egg and blitz until just combined. Use a spoon and give it a quick mix, to make sure all is mixed evenly.
Method 2: Hand blending
In a medium bowl place the sugar, baking powder, salt and flour, give it a light whisk. Add the butter. Now using your finger tips, two knives or a pastry blender, rub or cut in the butter into the flour mixture until the pieces of butter are no larger than a pea. Stir in the egg to form a crumbly dough.
Place half of the dough mixture into the base of your prepared pan. Spread it out evenly, pressing it down as you go.
In a medium bowl, add the lemon zest, lemon juice, the extra sugar and cornflour, whisk until combined. Add the blueberries, toss to combine. Spread the blueberry mixture on top of the dough evenly.
Crumble the remaining dough evenly over the blueberry layer.
Bake for 45-50 minutes or until lightly browned on top. Allow to cool in the pan before slicing.
Dust with icing sugar, to serve.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/blueberry-crumb-bars.html
Pin it: www.pinterest.com.au/pin/399413060701406611/
Pin it: www.pinterest.com.au/pin/399413060701406611/
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