Blueberries are my favorite fruit to bake with. I love the dark blue, almost purple color and the rich sweetness and meaty texture they get when they’re baked. Paired with a buttery, crispy crust and I know what I’m eating for breakfast, lunch, and dinner. Yet baking with blueberries sometimes makes me wistful, because I know once they’re gone, summer is gone with them. And I am just not ready to start cooking with pumpkin yet. It’s still 88 degrees outside! So let’s savor all the summer flavor that’s still out there and make these super easy, incredibly delicious blueberry crumb bars.
It’s only the second full week of August, but it feels like summer really is almost over. Between filling out all the forms for getting the girls back to school, making sure we have all the supplies we need for packing daily lunches, and squeezing in as much time at the pool as possible, it definitely feels like we’re in a transition back to our usual routine. I’m sad, but also so, so relieved that I won’t be entertaining both kiddos all day every day. To say that I end every summer week day frazzled is a severe understatement. Which is why it’s helpful to have a little piece of blueberry crumble waiting for me at the end of the day.
I can’t stress enough how snackable these bars are. The bottom crust provides a sturdy base, the blueberry filling is sweet and rich, and the top layer stays flaky and crispy. All the butter in the crust doesn’t hurt, either. These are good with a scoop of ice cream on top for dessert, for an afternoon pick me up, and for pairing with your morning coffee. I set them out at a meeting the other night and watched them disappear.
I wish I could say that we picked the blueberries for these ourselves, but I somehow managed to miss every u-pick season this summer. But apples, I’m coming for you in a few months.
Recipe adapted from Cookies and Cups.
- 1 ½ cup all purpose flour
- 1 ½ cup old-fashioned oats
- ¾ cup sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 3 cups blueberries
- 3 teaspoons cornstarch
- ½ cup sugar
- Juice of 1 lemon
- Preheat the oven to 375°F and butter a 9” square pan.
- Add the flour, oats, sugar, brown sugar, and salt to the bowl of a food processor. Run on high for 15-30 seconds, until the mixture resembles a coarse flour. Scatter the butter pieces over the top and pulse 10 to 15 times, until the largest pieces of butter are the size of oat flakes.
- In a medium bowl, mix together all of the filling ingredients.
- Pour about half of the crust mixture into the pan and press down gently with your fingers to spread it evenly into the pan. Pour in the blueberry mixture, then top it with the rest of the crust mixture, patting it down gently again with your fingers.
- Bake for 40 minutes, until the top is golden brown. Let cool in the pan completely before slicing and serving.