You certainly can! I recommend defrosting them first and draining them before you use them in the recipe. In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, and lemon zest. An easy shortbread cookie base is covered with a layer of sweet blueberries. Instructions Preheat the oven to 375F (190C). I like to bake the bars in a simple square baking pan, but if you want to make it even pretties, you can use this Le Creuset Heritage Stoneware 8″ Square Dish. These blueberry crumb bars are the best of both the cookie and crumble worlds. You will also need a chef’s knife to smoothly cut the bars up after they bake! To make these pie bars, you will need your favorite stand mixer, or a set of mixing bowls with your electric hand mixer.
No one can resist the creamy, fruity goodness once you set them out. Remove from heat and stir in the lemon zest. Cook and stir for 23 minutes until the cornstarch and sugar begin to dissolve and the berries look evenly wet. Use your hands to scatter the remaining crust over the filling. Assemble the Bars: Pour the filling over the crust, then sprinkle the remaining blueberries on top. Fold in 1 and 1/2 cups of the blueberries. If you have a party coming up for Independence Day – or even if you’re just planning on some fireworks in the park with the friends and family – these pie bars will be a HIT. Make the filling: Place the blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat on the stove and stir gently to combine. Make the Blueberry Filling: In a mixing bowl, combine the egg, sour cream, sugar, cornstarch, lemon, flour, cinnamon, and vanilla. It’s even better than a slice of pie!Įspecially with the tart and tangy lemon cream cheese drizzle on top… That light acid in the drizzle brings everything up another level and really highlights the flavor of the berries! The buttery bottom is just the right texture to give you a little bit of a chew, but also balance out the sweetness and tartness of the blueberries. I love the shortbread-like bottom layer of these pie bars almost as much as I like the blueberry filling and crumb topping. Not worth it when you have pie bars within your reach… It’s worth every calorie, am I right? Who says you need a bikini bod in the summer? Spread the cream cheese mixture evenly over the crust.
Add the remaining egg, lemon zest and 2 tablespoons of fresh lemon juice. Of course, you can do even more with pie bars, like cover them with a lemon cream cheese drizzle to add some additional indulgence. In a mixing bowl, beat the softened cream cheese and the sugar together until the mixture is smooth and well combined. So I decided it was high time to turn my favorite summer dessert into something a little less difficult to make, and a whole lot easier to eat while I have a drink in the other hand. So what? I don’t have all the time in the world to make pie after all! These muffins are best with fresh blueberries, but you can substitute with frozen. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla.
Instead of slaving over a pie, trying to keep the pie dough chilled enough to work with, and all the rest of that mess, I want to be lounging with a drink in hand, relaxing after a long work week.īecause I am lazy. Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. Ingredients list for the blueberry crumb bars recipe 1 cup + 1/2 cup white sugar 1 teaspoon baking powder 3 cups all-purpose flour 1 cup unsalted butter 1. However, I tend to get lazy when the summer heat hits on the weekend. When I think Fourth of July desserts, I think PIE.Ĭherry pie, apple pie, blueberry pie….
#Blueberry crumb bar recipe portable#
Refrigerate until ready to serve.Please note this post contains affiliate links.īlueberry Pie Crumb Bars are all the blueberry pie flavor you love, but without all the hassle of making a homemade pie! These easy pie bars are flavorful and sweet, not to mention super portable so you can serve them up wherever you are headed this summer. Remove the bars from the pan and cut into 9 pieces. Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.īake for 1 hour. Pour the remaining 1 cup blueberries over the top, spreading them evenly. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Set aside.įor the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Remove 3/4 cup and reserve press the remaining crust mixture evenly into the prepared baking pan. Process until the mixture starts to come together and clump, 1 minute. Spray the parchment.įor the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Line the pan with parchment paper so that it hangs over on two sides. Spray an 8-by-8-inch baking pan with cooking spray.
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