Lemon Blueberry Bars make are filled with a sweet and juicy blueberry & lemon filling. This simple recipe, the buttery oatmeal streusel crust doubles as the topping.
Yields 9-12 thick bars
Lemon Blueberry Crumble Bars make the perfect easy summer treat. Filled with a sweet and juicy blueberry & lemon filling. Best of all with this simple recipe, the buttery oatmeal streusel crust doubles as the topping.
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
Crust and Crumble Topping
2 1/4 cups all purpose flour or white whole wheat flour
1 cup old fashioned oats
1 cup unsalted butter, cold & cut into 1/2-inch pieces
1/2 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon lemon zest
For the filling
3 and 1/2 cups blueberries (I used fresh but you can also sub with frozen (thaw and drain first))
3 tablespoons maple syrup (can also sub in 1/3 - 1/2 cup coconut sugar or granulated sugar)
1 tablespoon cornstarch
juice and zest from 1 lemon
Instructions
- Preheat the oven to 375°F. Line a 9 x 9 inch square pan with parchment paper or aluminum foil and spray with non-stick cooking spray.
- In a medium bowl, combine the berries with maple syrup, cornstarch and lemon juice, and toss to coat. Set aside while you prepare the dough.
Make the dough: In a large bowl, whisk together the flour, oats, sugars, baking powder, salt and lemon zest. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.- Press a little bit more than half of the dough into the bottom of your prepared pan, patting it down evenly.
- Evenly distribute berry mixture over the crust, smoothing it lightly with a spatula.
- Evenly sprinkle remaining crumb mixture over berry layer.
- Bake in preheated oven for 40-45 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight from the pan if desired. Store bars in an airtight container in refrigerator.
Notes
*I used a 9x9 pan, you can use an 8x8 pan but the bars will be thicker. If using a 9x13 pan, the bars might not be as thick as pictured so you might want to increase the amounts.
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