Easy Blueberry Lemon Crumb Bars
These blueberry lemon crumb bars have a buttery shortbread crust with lemon zest baked right into it (so the lemon doesn't just disappear into the filling), fresh blueberries that don't have to be cooked down first, and a cinnamon lemon streusel on top that is going to make you question every other crumb bar you've ever made. Finished with my 3-Minute Lemon Glaze, don't be surprised if you get asked for this recipe every time you make it, I do!
Ingredients
Lemon Shortbread Crust
- 1 cup butter or butter substitute, 227 g softened
- 1/2 cup confectioners sugar, 60g
- 2 cups all purpose flour, 240g
- 1/4 tsp kosher salt
- Zest of 1 lemon , You need 2 lemons for this recipe if you want to use all the zest.
Crumble
- 1 cup all purpose flour, 120g
- 1/2 cup brown sugar, 100g
- 1/4 cup white sugar, 30g
- 1/4 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 cup butter, cold, diced small
- Zest of 1 lemon
Blueberry Filling
- 2 pints blueberries, 4 cups, fresh or frozen washed, and dried very well
- 2 tbsp all purpose flour
- 2 tbsp lemon juice, half a lemon
- 1/4 cup white sugar
Lemon Glaze
- 1 cup powdered sugar, 120 g
- 2 tsp fresh lemon zest, optional
- 2-3 tbsp fresh lemon juice, depending how runny you like the icing. Use less for a thicker icing.
Instructions
- Preheat the oven to 325° F and line a 9x13 pan with parchment paper.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup softened butter, and 1/2 cup confectioners sugar. Mix on low speed moving up to medium to cream until combined, about 2 mins. Add the 2 cups all purpose flour, 1/4 tsp kosher salt, and zest of 1 lemon, and mix again on low onto the dough starts coming together in a ball.
- Stop the mixer and press the dough together into one smooth ball. Drop the ball of dough into the lined 9x13 pan and press and spread out evenly into the pan.
- Bake for 20 minutes. Remove, raise the oven temperature to 350° F, and let cool.
- Meanwhile make the crumb topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup white sugar, 1/4 tsp cinnamon, 1/4 tsp, kosher salt, 1/2 cup cold diced butter, and another whole lemon zested.
- Using your fingers, mix and pinch the butter into the mixture gently until small clumps form and are about the size of a pea. If they are any larger the butter will just melt into the streusel instead of making it crunchy. Put the bowl in the freezer while the crust continues baking.
- Toss the blueberries in a medium bowl with 2 tbsp flour, 2 tbsp lemon juice, and 1/4 cup sugar. When the crust is cooled, pour the blueberries over the crust, then sprinkle all over with the crumble.
- Bake for 30 mins.
- Cool on the counter for 20 minutes, then move to the fridge to chill for at least an hour but can even be overnight.
- In a pourable measuring cup, add 1 cup powdered sugar, lemon zest if youre using, and 2-3 tablespoons lemon juice. Mix and pour over the cooled bars. Using a large sharp knife, cut into 16 squares.
Notes
You can use bottled lemon juice for the parts of the recipe that call for lemon juice though I prefer fresh.
Serving: 1bar, Calories: 370kcal, Carbohydrates: 52g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 213mg, Potassium: 91mg, Fiber: 2g, Sugar: 30g, Vitamin A: 564IU, Vitamin C: 8mg, Calcium: 19mg, Iron: 1mg
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