Description
Delight in these Blueberry Oat Crumble Bars, a perfect blend of sweet blueberry filling nestled within a crunchy, buttery oat crumble. Bursting with fresh lemon zest and juice for a bright, tangy flavor, these bars offer a wholesome treat ideal for breakfast, dessert, or anytime snack.
Ingredients
Scale
Crust and Crumble
- 1¼ cups all-purpose flour
- 1 cup rolled oats
- â…“ cup granulated sugar
- â…“ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 8 tablespoons unsalted butter, melted
Blueberry Filling
- 3½ cups blueberries
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Prepare the Crust and Crumble Base: In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, and ground cinnamon. Stir these dry ingredients together until evenly mixed. Add the melted unsalted butter and vanilla extract, then mix until the mixture is crumbly but holds together when pressed.
- Assemble the Bottom Layer: Reserve about 1½ cups of the crumble mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of a greased 9×13-inch baking pan to form the crust.
- Prepare the Blueberry Filling: In another bowl, mix the fresh blueberries with lemon zest, lemon juice, granulated sugar, and cornstarch. Stir gently to coat the berries without crushing them, ensuring the cornstarch is well incorporated to thicken the filling during baking.
- Add the Filling Over the Crust: Spread the blueberry mixture evenly over the crust layer, distributing the berries and juices uniformly.
- Top with Remaining Crumble: Sprinkle the reserved crumble mixture evenly over the blueberry layer, covering the fruit completely.
- Bake the Bars: Place the pan in a preheated oven at 350°F (175°C). Bake for 50-55 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbling.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. This cooling step helps the filling set, making the bars easier to cut. Once cooled, slice into 16 bars and serve.
Notes
- For best results, use fresh and ripe blueberries; frozen blueberries can be used but may release more liquid, so increase the cornstarch slightly.
- Ensure the butter is fully melted for even mixing in the crumble.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- They can be served warm or at room temperature; adding a dollop of whipped cream or vanilla ice cream makes an excellent accompaniment.
