It’s blueberry season, and that means baking some delicious sweets! Blueberry crumble bars are what came to mind when I went picking for berries on Sauvie Island in Portland, Oregon. I went to go visit family and friends back in June to July, and had a great time one afternoon, picking raspberries, marionberries, and blueberries with a good friend and her kids. I had a great haul, with about 6 pounds of sweet blueberries to enjoy!
(Yup! I wasn’t in New York City for a while, if you guys were wondering why I hadn’t posted during that time.)
With all of those berries, I knew I had to bake something with blueberries! I love eating them as they are, but it’s nice to have it made into a dessert to share with everyone. What’s even better than blueberry crumble? A piece of blueberry crumble slightly heated through with a scoop of ice cream!!
Recipe for Blueberry Crumble Bars
- 20 Bars
- One-Half of the Pâte Sucrée Recipe
- 115g (8T, about 1 stick) Unsalted Butter, softened
- 115g (about ½-cup plus 1T) Granulated Sugar
- 1g (about ¼t) Kosher Salt
- 150g (about 1 cup) Almond Flour
- 120g (about 1½ cups) Stone-Ground Oatmeal
- 500g (about 17½ oz) Fresh or Frozen Blueberries
- 50g (¼-cup) Granulated Sugar
- 15g (about 2T) Corn Starch
- 1g (about ¼t) Kosher Salt
- Roll out the pâte sucrée dough to ¼-inch thickness. Lay it flat into a 9x13-inch baking pan. Place the pan in the refrigerator.
- For the streusel: cream the butter, sugar, and salt in a stand mixer. Mix until fully incorporated. Add the almond flour and oatmeal and combine. Wrap in plastic film and refrigerate.
- Preheat the oven to 350°F (177°C). Rinse the berries and dry thoroughly. Mix the sugar, corn starch, and salt together, then add the berries into the mix. Toss the berries around to coat.
- Pour the berry mixture on top of the dough, level the filling, and dot the top with pieces of streusel.
- Bake for 40 minutes, or until the crust and streusel are golden brown. Cool completely before cutting the blueberry crumble bars.
- If you have previously made a bunch of pâte sucrée dough and it has been resting in the freezer, take the dough out and place it on the kitchen counter for 30-45 minutes. That should help defrost and temper the dough for rolling.
- This dough is forgiving, so if there needs to be some patch-up work to make the dough even, don't worry! The dough can be pieced together very easily.
- The streusel I use for these blueberry crumble bars is similar to my basic streusel I use for my apple-berry and peach pies; however, I bulked up the flour and oatmeal to accommodate for the juices coming out of the blueberries.
- I often use fresh blueberries when they are in season. Using frozen berries are equally great, in that they were picked and packaged at the peak of the season.
- The bars are about 2x2-inch squares, making 20 pieces.
**Here are some of the ingredients I use for this recipe. Please, feel free to browse and ask questions on anything you see listed below.**
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