Blueberry Lemon Crumb Bars
Tarty, sweet, crisp, crumbly: just some of the adjectives used to describe these blueberry lemon crumb bars. I was looking through an old King Arthur Flour cookbook the other day and decided since we’ve been experiencing unseasonably warm temps here in Lancaster County, these bars were the perfect recipe to share with you today. So if you’re a fan of those summery berry days ahead, check these bars out!
Bars. They’ve got to be one of the easiest desserts to whip up. You really can’t mess ’em up, guys. These particular bars have a crumb crust that you press into a 9×13, a sweet fruity middle, some crumbs on top of that and finished off with a zesty lemon glaze. They’re the perfect compliment to breakfast or add fresh whipped cream for a tasty light dessert. Either way, you can’t go wrong.
Inside this dark UV glass jar, is tasty Golden Barrel Organic brown sugar. The jar keeps my brown sugar fresh and there’s nothing like fresh brown sugar! It’s the star of the show here in these bars. Isn’t brown sugar and butter the BEST combination EVER?? Add some oats and you’ve got a very satisfying treat.
The glaze on these bars is thin. It kinda sinks into the bars and forms a crystallized sugary top. In other words: pretty dang awesome. I’ve always been a fan of all-things-citrus so to me, this is the perfect compliment to the sweet blueberry filling.
Feel free to whip up some cream for an added layer of goodness. 😉
Breakfast, dessert, or somewhere in between, these blueberry lemon crumb bars are calling your name. Get into the springtime mood by making some today!
- 2 cups all-purpose flour
- 1 cup Golden Barrel Organic Brown Sugar
- 1 1/2 cups rolled oats
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter, cut into pats
- 3 cups fresh or frozen blueberries and/or raspberries If using frozen berries, don't let them thaw; they will sink into the crust.
- 1/4 cup Golden Barrel Organic Brown Sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest (zest from 1 lemon) (or 1/8 teaspoon lemon oil)
- 2 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 2 teaspoons lemon juice
- 2 tablespoons butter, melted
- 2-3 teaspoons water
- 1 cup Golden Barrel confectioners' sugar
- 1 tablespoon lemon zest
- Preheat oven to 350 degrees. Lightly grease a 9x13" pan with Golden Barrel coconut oil.
- To make the crust and topping: In a large bowl, whisk together the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon. Using a mixer, or by hand, cut the butter pats into the dry ingredients until the mixture is crumbly, being careful to not overmix. Transfer 2 cups of the crumbs to a separate bowl, setting aside for later (those will be the crumb topping). Press the remaining crumbs into the 9x13" pan. Bake crust for 15 minutes and remove from oven.
- To make the filling: While the crust is in the oven, in a large bowl, mix together the filling ingredients. Distribute the filling over the baked crust.
- Sprinkle the reserved 2 cups crumb mixture evenly on top of the filling and return the bars to the oven. Bake for 40-45 minutes, until the filling is bubbly and the crumbs have browned. Remove bars from oven and place on cooling rack.
- To make the glaze: In a small bowl, whisk together the glaze ingredients. Drizzle over the bars while they're still warm. Cool completely before cutting.
Recipe adapted from King Arthur Flour.
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