Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 teaspoons lemon zest
- 1 cup unsalted butter (cold, cut into pieces)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking pan with nonstick cooking spray and line with parchment paper. Set aside.
- In a food processor, combine flour, sugar, baking powder, salt, and lemon zest. Pulse a few times to mix.
- Add the cold butter pieces to the flour mixture and pulse 10-12 times until the mixture resembles coarse meal with some pea-sized butter pieces.
- In a small bowl, whisk the egg and vanilla together. With the food processor running, slowly add the egg mixture. Let it run for a few more seconds to combine, resulting in a crumbly dough that holds together when squeezed.
- Press just over half of the dough into the bottom of the prepared baking pan. Bake for 10 minutes until the edges are golden and the center is set.
- In a large bowl, mix the blueberries, sugar, and cornstarch. Spread this mixture over the baked crust evenly. Sprinkle the remaining dough on top, squeezing for larger crumbs.
- Bake for 35-40 minutes or until the top is golden and the fruit is bubbly. Let cool completely in the pan before slicing into squares.
Notes
Ensure the butter is cold for the best crumbly texture.
Feel free to adjust the sweetness by varying the sugar based on your taste and the tartness of the blueberries.
These bars can be served warm or chilled, perfect for any occasion.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.