Recipe by KIRKFAMILY
"Fresh berries snuggled under a crumb top."
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butter, chilled and diced
packed brown sugar
confectioners' sugar for dusting
Fa-reeking awesome. Tossed a little lemon juice in with the filling and made a thin lemon icing to drizzle over the bars (1 c. confectioners sugar, 1/4 c. softened butter, little salt, fresh lemon juice until it's thinned down enough). You do have to use a little muscle with the crust if you don't have a Kitchen Aid to get all the ingredients evenly mixed. This one's a keeper.
The crumb topping is a very good crumble to use over fruit in coffee cakes. My family wasn't crazy about the bars though, because the crust was a little denser than what we like. It was a crispier, denser crust, versus a lighter cake-like crust that we would have preferred.
This is a good blueberry recipe. It took abit in making the crust, when forming the dough,you will have to use your hands to combine the ingredients. A utencil will not work. Very good taste, I would make these for a holiday. The two textures compliment each other.
The Zing of lemon cookie nicely offsets the blueberry filling. Not overly sweet but very delicious. As previous posters have mentioned, the cookie base can be difficult to work with, but I recommend saving the lemon juice from the zested lemon and add as needed if the mix is too dry.
**Holiday Update**I won the cookie contest at work with a modified version of this recipe using fresh cranberries and orange zest. Double the sugar you add to the berries since cranberries are so tart. Also added extra juice from the orange and orange extract to the cookie base
Used 1/8 tsp of nutmeg and 1/4 tsp cinnamon. Should have only baked the min. amount of time. Used fresh blueberries. Added an extra 2 Tbl. flour for topping due to very high humidity day. That really helped get the correct texture. Family enjoyed it with vanilla ice cream.
Yummy! I was in the mood for a pie or something blueberry - this satisfied both cravings. I used a bag of frozen blueberry instead of fresh ones. My husband and 3-year-old loved it, too. We all had some for breakfast the next morning.
I found this quite easy to assemble, a lot easier than making a pie IMO. I cut the recipe in half, so a pint of blueberries was perfect for an 8x8 pan. Cuz I wanted to really taste the lemon, I added lemon juice (along with a dusting of flour) to the berries and some more zest in the topping. Only problem is the oven temp and/or bake time -- my crust was done at 10 min at 400, so I lowered the oven temp to 350 to finish the baking and the bars were done in 15 (would have burned at 20-25 min at 400). Thanks for the recipe.
These bars are very tasty! The only thing I did differently was add the juice from half of a lemon along with a 1 tsp of cornstarch to filling. I used my hands to mix up the course crumbs before forming it into an 8x8 pan. The crust was done in 10 minutes at 400 degrees. I added the filling and baked the bars at 400 degrees for 20 minutes. The crumb topping was a nice golden brown color and evenly covered the bars. I could also see the blueberries bubbling with it's purple juices oozing out on the sides. I cooled the bars before tasting them. The lemon works beautifully with the fresh blueberries balancing out the tart with the sugar in the filling. This is not too sweet or too tart either-just right. The crumb topping has a nice sweet crunchy texture and works great with all of the blueberries. The crust is the perfect thickness just the way I like them. And I am glad I baked these in a 8x8 pan otherwise I would have ended up with thin crusts. The lemon zest adds a nice subtle lemon flavor to the crust as well. I cut these into 9 large bars and they were gone -just like that! Delicious and a great treat.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry-Lemon Crumb Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 152
** Calories from Fat: 60
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