Blueberry Crumble Bars
Description
One of my dear papa’s favorite food in the world are blueberries. So of course for Father’s Day this year, I wanted to make him a delicious dessert incorporating blueberries! I landed on these beautiful Blueberry Crumble Bars. They have a delicious buttery shortbread style crust, a creamy, juicy and fruity filling and crisp buttery crumble bits to top it off. It tastes like the most perfect blueberry pie without all of the fuss. You can use fresh or frozen blueberries for this recipe, making it a perfect dessert to bake year round. Enjoy!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 60 minutes cook time
- 2 hours chill time
Recipe
Makes 8×8” pan
Ingredients
For the crust/crumble topping:
1/2 cup (113g) melted butter
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 1/2 cups (195g) 1:1 gluten free flour blend
1/4 teaspoon (1.5g) salt
For the filling:
heaping 1/2 cup (130g) sour cream
1 large egg
1/3 cup (67g) sugar
2 teaspoons (10ml) vanilla extract
1 tablespoon (8g) 1:1 gluten free flour blend
For the blueberries:
Heaping 2 cups (325g) blueberries (I used frozen)
1/3 cup (67g) sugar
2 teaspoons (7g) cornstarch
2 tablespoons (30ml) lemon juice
For the crust/crumble topping:
1. Preheat oven to 350°F. Line an 8×8” square pan with parchment paper and spray with nonstick cooking spray. Set aside.
2. Add butter to a medium bowl and microwave until melted (about 60 seconds).
3. Add sugar and brown sugar and whisk to combine.
4. Stir in gluten free flour and salt.
5. Reserve 3/4 cup of the crumble mixture and set aside.
6. Spread and press remaining crumble into the bottom of prepared pan. Set aside while you prepare the fillings.
For the fillings:
1. Combine sour cream and egg in a medium bowl. Stir to combine.
3. Add sugar, vanilla extract and gluten free flour and mix until fully combined.
4. Pour over the crust and spread into an even layer. Set aside.
5. In a separate bowl, combine blueberries, sugar, lemon juice and cornstarch. Stir gently to combine.
6. Sprinkle blueberries over the top of the filling.
Baking/storage:
1. Sprinkle reserved crumb topping evenly over the blueberries.
2. Bake at 350°F for 60-70 minutes until the fruit is bubbly and the crumble is set and golden brown.
3. Allow the pan to cool on a wire cooling rack for 2 hours.
4. Slice and enjoy!
5. Refrigerate leftovers in an airtight container for up to 5 days or freeze bars for up to 3 months.
Makes 8×8” pan
Ingredients
For the crust/crumble topping:
1/2 cup (113g) melted butter
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 1/2 cups (195g) 1:1 gluten free flour blend
1/4 teaspoon (1.5g) salt
For the filling:
heaping 1/2 cup (130g) sour cream
1 large egg
1/3 cup (67g) sugar
2 teaspoons (10ml) vanilla extract
1 tablespoon (8g) 1:1 gluten free flour blend
For the blueberries:
Heaping 2 cups (325g) blueberries (I used frozen)
1/3 cup (67g) sugar
2 teaspoons (7g) cornstarch
2 tablespoons (30ml) lemon juice
For the crust/crumble topping:
1. Preheat oven to 350°F. Line an 8×8” square pan with parchment paper and spray with nonstick cooking spray. Set aside.
2. Add butter to a medium bowl and microwave until melted (about 60 seconds).
3. Add sugar and brown sugar and whisk to combine.
4. Stir in gluten free flour and salt.
5. Reserve 3/4 cup of the crumble mixture and set aside.
6. Spread and press remaining crumble into the bottom of prepared pan. Set aside while you prepare the fillings.
For the fillings:
1. Combine sour cream and egg in a medium bowl. Stir to combine.
3. Add sugar, vanilla extract and gluten free flour and mix until fully combined.
4. Pour over the crust and spread into an even layer. Set aside.
5. In a separate bowl, combine blueberries, sugar, lemon juice and cornstarch. Stir gently to combine.
6. Sprinkle blueberries over the top of the filling.
Baking/storage:
1. Sprinkle reserved crumb topping evenly over the blueberries.
2. Bake at 350°F for 60-70 minutes until the fruit is bubbly and the crumble is set and golden brown.
3. Allow the pan to cool on a wire cooling rack for 2 hours.
4. Slice and enjoy!
5. Refrigerate leftovers in an airtight container for up to 5 days or freeze bars for up to 3 months.