Lemon Blueberry Crumb Bars
Deliciously bright and fresh lemon blueberry crumb bars with a buttery crumb base, creamy lemon layer, and juicy blueberries that pop in every bite.
Ingredients
Crust and Crumb Topping
- 2.5 cups All purpose flour About 2 and 1/2 cups
- 0.75 cups Sugar (granulated) About 3/4 cup
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Cold butter 2 sticks, cut into cubes
- 1 large Egg
Lemon Filling
- 1 can Sweetened condensed milk 14 ounces
- 0.25 cups Lemon juice About 1/4 cup
- 1-2 pieces Lemon zest From 1 to 2 lemons
- 1 teaspoon Vanilla extract Optional but cozy
Topping
- 2-2.5 cups Blueberries Fresh or frozen
- 1 tablespoon Cornstarch Helps thicken
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment paper for easy lifting.
- Make the crumb base: In a large bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until it resembles chunky sand. Stir in the egg until the mixture holds together.
- Press about two-thirds of the crumb mixture firmly into the prepared pan.
Filling
- In a separate bowl, mix sweetened condensed milk, lemon juice, lemon zest, and vanilla extract (if using). Pour over the crust.
- In another bowl, toss blueberries with cornstarch and scatter over the lemon layer.
- Sprinkle the remaining crumb mixture over the blueberries without pressing it down.
Baking
- Bake for 28 to 35 minutes, until the top is lightly golden and the center is set.
- Cool completely, then refrigerate for at least 2 hours before slicing.
Notes
For best results, use cold butter and let the bars chill before cutting. Store in an airtight container in the refrigerator for 4-5 days. They can be frozen for up to 2 months.