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- 2 cups all-purpose flour - 1 cup rolled oats - 3/4 cup brown sugar, packed - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt For the dry ingredients, you need flour, oats, and sugar. The baking powder and baking soda help the bars rise. The salt enhances the flavors. - 1/2 cup unsalted butter, melted - 1 cup fresh blueberries - Zest of 2 lemons - 1/4 cup lemon juice - 1/2 cup granulated sugar - 1 tablespoon cornstarch The wet ingredients bring moisture and flavor. The melted butter binds the dry mix. Fresh blueberries add sweetness and a burst of flavor. Lemon zest and juice give a bright, tangy twist. Cornstarch thickens the filling. You can add nuts or seeds for crunch. A sprinkle of cinnamon adds warmth. Consider using vanilla extract for more depth in flavor. These add-ins make the bars even more special. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper. Next, grab a large bowl. Combine 2 cups of all-purpose flour, 1 cup of rolled oats, 3/4 cup of brown sugar, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix everything well. Pour in 1/2 cup of melted unsalted butter. Use your hands or a spatula to mix until it looks like coarse crumbs. Now, save about 1 cup of this mixture for topping later. Press the rest firmly into the bottom of your pan to form the crust. Bake this crust for 10-12 minutes until it’s lightly golden. While the crust bakes, let’s make the filling. In another bowl, add 1 cup of fresh blueberries. Add the zest of 2 lemons and 1/4 cup of lemon juice. Sprinkle in 1/2 cup of granulated sugar and 1 tablespoon of cornstarch. Toss gently to coat the blueberries. This mixture will create a bright, zesty flavor. Once the crust is done, take it out of the oven. Spread the blueberry mixture evenly over the hot crust. Now, crumble the reserved topping mixture over the blueberries. Place the pan back in the oven for another 25-30 minutes. You’ll know it’s ready when the topping turns golden and the blueberries start to bubble. After baking, let the bars cool in the pan on a wire rack for at least 30 minutes. Then, slice them into squares. Enjoy this simple and tasty treat! To get that perfect crumble, use cold butter. It helps create a crispy top. Mix until you see coarse crumbs. You want some small chunks for texture. Don’t overwork it, or it can become tough. Reserve some of this mixture for the topping. Make sure to preheat your oven well. This helps the bars bake evenly. Use an 8x8 or 9x9 inch pan for the best size. Line the pan with parchment paper. This makes it easy to lift the bars out later. Rotate the pan halfway through baking for even heat. For great taste, use fresh blueberries. They add brightness and flavor. The lemon zest brings out the blueberry taste. Don’t skip the lemon juice; it adds the right tang. Adjust sugar to your liking, but don’t overdo it. You want a sweet and tart mix. Pro Tips Use Fresh Ingredients: Always opt for fresh blueberries and lemons to enhance the flavor of your crumble bars. Prevent Soggy Bars: Make sure to let the bars cool completely before slicing to avoid a soggy texture. Experiment with Spices: Add a pinch of cinnamon or nutmeg to the crumble for an extra layer of flavor. Storage Tips: Store the bars in an airtight container in the refrigerator for up to a week for optimal freshness. {{image_2}} You can easily make gluten-free lemon blueberry crumble bars. Swap the all-purpose flour for gluten-free flour. Look for a blend that works well in baking. This swap keeps the bars tasty and light. You may need to add extra cornstarch to help with texture. Feel free to mix it up with berries! Raspberries, blackberries, or strawberries work great. Each berry adds its own flavor. You can even combine different berries for a fun twist. Just remember to adjust sugar based on the berry's sweetness. If you want to cut back on sugar, try using honey or maple syrup. These options give a unique flavor. You can also use stevia or monk fruit for a low-calorie choice. Just remember to adjust the amount, as these are sweeter than sugar. To keep your lemon blueberry crumble bars fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. These bars stay tasty at room temperature for up to three days. You can freeze these bars for later. First, let them cool completely. Then, wrap each bar in plastic wrap. Place the wrapped bars in a freezer-safe bag. They will keep well for up to three months. When you want to enjoy them, thaw in the fridge overnight. For the best taste, eat these bars within a week. If you notice any change in texture or smell, it’s best to discard them. Always check for signs of spoilage, especially if stored longer than a week. Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to toss them with the cornstarch first. This helps absorb extra moisture. You may notice the bars are a bit softer, but they will still taste great. The bars are done when the topping turns golden brown and the blueberries bubble. You can also insert a toothpick into the crust. If it comes out clean, the bars are ready. Let them cool for 30 minutes before slicing. You can use coconut sugar or honey instead. Coconut sugar has a similar taste and works well. If you use honey, reduce the lemon juice a bit. This keeps the filling balanced. Always remember to adjust for sweetness! In this post, we covered all you need to know about making lemon blueberry bars. We started with the essential dry and wet ingredients, including optional add-ins. Then, we walked through prepping the crust and making the filling. I shared tips for perfecting the texture and baking evenly. Plus, we explored gluten-free options and storage tips. Remember, baking can be fun and creative. Experiment with flavors and ingredients to make it your own!

Lemon Blueberry Crumble Bars

Delicious bars with a lemon blueberry filling and a crumbly topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 3.75 cups brown sugar, packed
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 1 cup fresh blueberries
  • 2 units zest of lemons
  • 0.25 cup lemon juice
  • 0.5 cup granulated sugar
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking powder, baking soda, and salt. Mix until well combined.
  • Pour the melted butter into the bowl and mix with your hands or a spatula until the mixture resembles coarse crumbs. Reserve about 1 cup of the crumble mixture for topping.
  • Press the remaining crumble mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10-12 minutes, or until lightly golden.
  • While the crust is baking, prepare the lemon blueberry filling. In another bowl, combine the blueberries, lemon zest, lemon juice, granulated sugar, and cornstarch. Toss gently to coat the blueberries and set aside.
  • Remove the crust from the oven and evenly spread the blueberry mixture over the hot crust.
  • Crumble the reserved topping mixture over the blueberries. Bake for an additional 25-30 minutes, or until the topping is golden and the blueberries are bubbly.
  • Allow the bars to cool in the pan on a wire rack for at least 30 minutes before slicing into squares.

Notes

Dust the cooled bars with powdered sugar and serve with a slice of lemon on the side for a pop of color!
Keyword bars, blueberry, crumble, dessert, lemon