Lately there has been an abundance of fresh BC blueberries, and I have taken full advantage! So far I've stored about 10lbs. away in the freezer for cold, freezing, fruit-less months and we're enjoying lots of blueberries in our breakfasts, lunches, snacks, baking, etc.... I had one 5lb. box that I had picked up at the farmers market, and it wasn't disappearing quite as quickly as I had thought, so I needed a recipe that would use up almost all of those berries.
I decided to make something that Trev and I could share at our offices (everyone loves to eat fresh baking). At first I thought I would make scones (I have a really delicious recipe), but that seemed like too much work to make enough scones for both of our offices, so I decided I needed to make something cake or square-like (easier to share). I remembered a recipe I had seen on Brown Eyed Baker for peach bars and thought that it could easily be adapted with blueberry filling. I used the same filling recipe I had used for the saskatoon pie the weekend before. It all came together quickly and easily, and tasted great. The shortbread-like crust was lightly golden and had a nice little crunch that went so well with the sweet and tangy blueberries (I had a bad cold and couldn't taste anything, so I had to rely on others for the final judgment!)
Blueberry Crumb Bars
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup butter
- 1 egg, lightly beaten
- Fruit Filling
- 5 cups blueberries
- 3/4 cup sugar
- 3 1/2 tbsp tapioca flour
- zest and juice from 1/2 lemon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
First, get the fruit filling ready and allow it to sit on the counter while you get everything else ready. Mix the blueberries with sugar, tapioca flour, lemon juice & zest, allspice and nutmeg.
Preheat the oven to 375 F. Prepare a 9x13" baking pan with parchment paper (for easier removal). Add the flour to a large bowl and mix in the sugar, baking powder and salt. Use a pastry blender or your fingers to work the butter into the mixture, until no large pieces remain. Add the egg and stir together, you might have to work it in with your fingers for a bit.
Assemble the bars by putting half of the crust dough into the bottom of the pan, spread it evenly then press it down. Add the fruit filling mixture, then sprinkle the remaining crust dough over top. Bake the bars for 45-50 minutes, or until they look lightly browned on top. Allow the bars to cool for a few hours before lifting them out of the pan with the parchment paper then slicing them up.
Recipe adapted from Brown Eyed Baker