Easy Lemon Blueberry Bars
These Easy LemonBlueberry Bars are the ultimate blueberry and lemon springtime dessert and are really easy to make!
Ingredients
Crumble
- 2 1/2 cups (375 g) all-purpose flour
- 1 lemon zested
- 1 cup (210 g) caster sugar
- 1/2 tsp salt
- 1 cup (250 g) unsalted butter chilled and cubed (see notes)
- 1 egg yolk
- 1 tbsp cold water
Blueberry Filling
- 3 cups (400 g) frozen blueberries
- 1/2 lemon juiced
- 2 tbsp caster sugar
- 2 tbsp corn starch
- Powdered sugar to dust
Instructions
Crumble
- Preheat your oven to 180C / 350F. Spray the bottom and sides of a square 9x9 inch (22cm) cake tin. Line the bottom and sides with baking paper leaving overhand on two sides. Set aside.
- To the bowl of a food processor (see notes for handmade method) add the flour, lemon zest, sugar and salt and pulse 3-4 times to combine. Add the cold butter and pulse until pea sized butter pieces remain. Next, add the egg yolk and water. Pulse until dough pieces begin forming.
Blueberry Filling
- Add the frozen blueberries, lemon juice, sugar and corn starch to a large mixing bowl and use a spoon to mix until the blueberries are coated with everything.
Assembly
- Add 1/2 of the crumble into the bottom of the cake tin and use your hands to press firmly and evenly around the bottom. Add the blueberry mixture on top and spread evenly. Then crumble the remaining dough mixture on top. Bake for 1 hour. Allow to cool for 20 minutes before serving. Dust with powdered sugar and slice into 9 squares once cooled.
Notes
Storage
Blueberry Bars can be stored in an airtight container for up to three days.
Making the crumble by hand
To make the crumble by hand simply add the flour, lemon zest, sugar and salt into a large bowl and use a whisk to combine. Next, add the butter and work quickly to crumble into the dry ingredients until pea sized butter pieces remain. You can also do this using a wooden spoon. Then add the cold water and mix until dough pieces form.
Butter
Make sure the butter is straight out of the fridge. This helps ensure the butter doesn’t soften too much as it’s being mixed. It also results in a nice crumble and flaky biscuit base that is light in texture.
Blueberries
Depending on what season it is where you are, you can use fresh blueberries for this recipe or frozen ones. Frozen blueberries work great, are often just as fresh and are much cheaper than using fresh blueberries.
Nutrition
Calories:27kcal | Carbohydrates:4g | Protein:1g | Fat:1g | Saturated Fat:1g | Polyunsaturated Fat:1g | Monounsaturated Fat:1g | Cholesterol:22mg | Sodium:131mg | Potassium:31mg | Fiber:1g | Sugar:1g | Vitamin A:33IU | Vitamin C:10mg | Calcium:8mg | Iron:1mg
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