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Blueberry Crumb Bars with Buttery Streusel and Jammy Berry Filling

A square serving of Blueberry Crumb Bars with a thick, jammy berry filling and golden buttery streusel topping on a white plate.
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Follow this recipe to make tender shortbread-style bars topped with a rich, buttery streusel and filled with a thick, jammy blueberry center.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 teaspoon salt (for topping)
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Prepare the crust: In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Mix in the egg yolk and vanilla extract until the dough just comes together. Do not overmix.
  5. Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third of the dough for the topping.
  6. Prepare the filling: In a medium saucepan, combine the blueberries, 1/2 cup granulated sugar, cornstarch, lemon juice, and cinnamon.
  7. Cook over medium heat, stirring constantly, until the mixture thickens significantly, about 5 to 7 minutes. It should look jammy. Remove from heat and let cool slightly.
  8. Spread the cooled blueberry filling evenly over the crust layer in the pan.
  9. Prepare the streusel topping: In a separate bowl, combine 1/2 cup flour, brown sugar, and 1/4 teaspoon salt.
  10. Cut in the remaining 1/2 cup cold butter until the mixture forms coarse, buttery crumbs.
  11. Sprinkle the reserved dough (the remaining one-third) and the streusel topping evenly over the blueberry filling.
  12. Bake for 35 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
  13. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares.

Notes

  • For a crispier crust, chill the dough for 20 minutes before pressing it into the pan.
  • If using frozen blueberries, do not thaw them before cooking the filling; you may need to cook the filling slightly longer to reach the desired thickness.
  • If the streusel topping begins to brown too quickly during baking, loosely tent the pan with aluminum foil for the last 10 minutes.

Nutrition

Find it online: https://tasteportfolio.com/blueberry-crumb-bars-buttery-streusel-jammy/