Blueberry Crumble Bars



A quick note from Chomps of Life:

Guess what?  My amazing brother has generously bought me the domain name! Yee!  That means that if you want to get to this blog, you can now omit the Much easier, amirite?

Now back to the blog:

Today’s recipe is brought to you by the various times my dad’s gone to the Farmer’s Market, and arrived home with a giant paper bag filled to the rim with blueberries.  Although I knew that my family was completely capable of eating all those berries raw, I knew that an even more delicious use of them would be baked, preferably in a pie.  I, being an extremely lazy baker, looked for a recipe that could satisfy my appetite, and my couch-potato personality.  This blueberry crumble is it! It only requires making one simple dough for the crust and crumble, and an even simpler blueberry mixture for the filling.  If you’re a lazy baker, make this today, and if you’re not, make it anyways and realize how wonderful laziness can be.

Blueberry Crumble Bars

adapted from here

  • 1 cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • 3 cups all purpose flour
  • ¼ teaspoon salt
  • ½ tsp ground cinnamon
  • 1 cup butter
  • 1 tsp vanilla
  • 1 egg
  • 4 cups fresh blueberries
  • 4 teaspoons cornstarch
  1. In a bowl, combine ½ cup of the white sugar with the brown sugar, flour, baking powder, salt, and cinnamon.

  2. Blend in the vanilla, butter, and egg to form a crumbly dough.

  3. Pat half of the dough into a greased 9×13 inch pan.

  4. In another bowl, combine the blueberries, other ½ cup of white sugar, and cornstarch.

  5. Sprinkle this mixture on top of the dough, then crumble the remaining dough on top of the blueberry mixture.

  6. Bake for 45 minutes at 375 degrees, or until the top is golden brown.

  7. Cool completely, cut into squares, and enjoy!


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