Blueberry Crumb Bars

This truly is what I thought at first as hard desert bar to do. Last night I made it for the second time. One because blueberries are everywhere and two they were scrumptious. Turns out I must have been tired the first time I made them because this recipe was so simple last night. I made a batch to take to the rehab that my Mama is at. Yes it is a Thank you, keep up the good work cookie tray for the workers. I made Coconut Lime Sugar cookies to I will post those later.  The original recipe is from Woman's Day magazine. Enjoy different name and a few tweaks. Oh and of course using our Blueberry Jam since some of you will not have my jam I have shown the recipe using fresh blueberries always the best!

Blueberry Crumb Bars

3 cups of all purpose flour
¼ cup packed brown sugar
1 tsp baking powder
2 tsp orange zest
1 tsp lemon zest
¼ tsp kosher salt
1 cup granulated sugar
1 cup (2 sticks) cold unsalted butter cut into small pieces
1 large egg
4 cups fresh blueberries
2 tbsp fresh lemon juice



1. Heat the oven to 375*

Line a 9 x 13 baking pan with parchment paper, leaving an overhang on two sides

2. In a food processor , pulse the flour, brown sugar, baking powder, orange and lemon zest, salt and ¾ cup of the granulated sugar to combine.














3. Add the butter and egg (* I whisk the egg up prior to adding it) and pulse until crumbly. It should look like wet sand. Reserve 2 cups of the mixture and press the remaining into the bottom of the parchment lined baking pan.

4. In a large bowl toss the blueberries,lemon juice and remaining 
¼ cup of granulated sugar .

Spoon the blueberry mixture over the crust in the pan and crumble the remaining dough mixture over the top.










5. Bake until golden brown, 40 - 45 minutes. Let it cool completely in the pan.

6. Using the overhanging parchment paper, transfer the  crumb bar to a cutting board and cut into pieces.