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Blueberry-Lemon Crumb Bars

Reviewed: Jun. 3, 2011
Great recipe! As is, I thought they were perfect, not too sweet with a good blueberry-to-crust ratio although they might look a little thin in the 13x9 pan. You might want to use an 8x8 pan if you want a thicker bottom crust. The only changes I made to the ingredients was to use lemon juice instead of zest and to leave out the nutmeg (didn't have any). I don't have an electric mixer so I did everything by hand and it still came out great. For the crust, I actually melted the butter a little to make it easier to work with (10-15 secs in the microwave) and I didn't have any trouble mixing the ingredients or getting it into the pan from there. For the filling, I mixed the blueberries, sugar, and some lemon juice together first before pouring into the crust, instead of sprinkling, to more evenly distribute the sugar. For the crumb topping, I think I would cut in the butter next time as indicated for the crust since it came out more doughy than crumbly by creaming the butter & sugar together (still tasted good though!). As other reviewers have said, I would also cook everything on the min time.
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