This recipe grew from my misreading Deb’s recipe for Blueberry Crumb bars. I added the juice to the crust for a much more lemony bar. They were a complete hit. And are now part of the family legend of secret cookie hoarding . . .
I have since tried them as written, (which are wonderful) but the family definitely prefers the lemon crust bars. I find that the lemon crumb is a nice change up from other blueberry crumb deserts that are popular in blueberry season.
Lemon Blueberry Crumb Bars Recipe
Serves : 36 Prep Time: 15 min Cook Time: 45 min
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of 1 ½ lemons separated ( 1 +1/2)
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
Preheat the oven to 375 degrees F Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest and juice from one lemon. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch, zest and lemon juice from ½ lemon. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 40-45 minutes, or until top is slightly brown. Cool completely before cutting into squares.