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To make these yummy lemon blueberry crumb bars, you will need: - 1 ½ cups all-purpose flour - ½ cup rolled oats - ½ cup packed brown sugar - ½ teaspoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, melted and slightly cooled - 1 cup fresh blueberries, rinsed and drained - 2 tablespoons cornstarch - 1 cup granulated sugar - 2 large eggs, at room temperature - ¼ cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon, finely grated - ½ teaspoon pure vanilla extract If you don’t have a few items handy, here are some easy swaps: - All-purpose flour: Use whole wheat flour for a healthier option. - Rolled oats: Quick oats work well in a pinch, but the texture will change. - Brown sugar: You can use white sugar with a bit of molasses for a similar taste. - Unsalted butter: Use coconut oil for a dairy-free version. - Fresh blueberries: Frozen blueberries can be used; just let them thaw first. Here’s what you will need to make these bars: - 8x8-inch baking dish - Mixing bowls - Whisk - Rubber spatula - Measuring cups and spoons - Parchment paper (optional, for easy removal) - Oven preheated to 350°F (175°C) Gather these items before you start. It makes cooking much smoother! Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Next, grease an 8x8-inch baking dish. You can also line it with parchment paper. Leave some paper hanging over the sides. This helps you lift the bars out later. In a large mixing bowl, whisk together: - 1 ½ cups all-purpose flour - ½ cup rolled oats - ½ cup packed brown sugar - ½ teaspoon baking powder - ½ teaspoon salt Mix until everything is combined. Slowly pour in ½ cup melted butter. Stir the mixture until it looks like wet sand. Set aside one cup of this mixture for the crumb topping. While the crust bakes, prepare your blueberry filling. In a medium bowl, add 1 cup fresh blueberries. Sprinkle with 2 tablespoons cornstarch. Gently toss the blueberries to coat them with cornstarch. This step helps thicken the filling. In another bowl, whisk together: - 1 cup granulated sugar - 2 large eggs - ¼ cup fresh lemon juice - Zest of 1 lemon - ½ teaspoon pure vanilla extract Mix until smooth. Carefully fold the blueberry mixture into the lemon mixture. Be gentle so you don’t mash the blueberries. Once the crust is baked, pour the blueberry-lemon filling over it. Spread it evenly across the crust. Next, take the reserved crumb mixture and crumble it over the filling. This creates a nice topping for the bars. Return the pan to the oven. Bake for 25-30 minutes. You want the filling to set and the topping to turn golden brown. After baking, take the dish out of the oven. Let it cool for at least 30 minutes in the pan. Use the parchment paper edges to lift the bars out. Cut them into squares to serve. To get a great crust, use cold butter. Cold butter helps create a flakier texture. When mixing, stir until the crumbs look like wet sand. This ensures a solid base. Press the mixture firmly into the pan. A compact crust holds the filling well. Bake until it's lightly golden. This gives it a nice flavor. When mixing blueberries with the lemon filling, be gentle. Use a spatula to fold the ingredients. This helps keep the blueberries intact. If you mash them, the filling will turn purple. You want to see those lovely blue berries in your bars. Mixing slowly ensures even distribution without breaking the fruit. For the best taste, serve these bars chilled. The flavors pop when cool. Dust with powdered sugar right before serving. This adds a sweet touch. Garnish with fresh mint for a splash of color. Plating on a bright dish makes the bars stand out. You can also pair them with whipped cream for a creamy contrast. Enjoy the vibrant mix of lemon and blueberry! {{image_4}} You can swap out blueberries for other fruits. Raspberries, strawberries, or blackberries work great. Just make sure to adjust the sugar, as some fruits are sweeter. For a peach filling, slice fresh peaches and toss them with cornstarch. This makes a yummy change to the classic flavor. To make these crumb bars gluten-free, use almond flour or gluten-free all-purpose flour. Check your oats too; some brands offer gluten-free rolled oats. These swaps keep the texture nice but change the flavor a bit. The bars will still taste delicious and be safe for those avoiding gluten. Mix things up with fun flavor combos! Try raspberry with lemon for a tart treat. You could also use mango puree with lime for a tropical twist. Don't be afraid to experiment with different citrus fruits. Each change offers a new spin on this classic dish. Your taste buds will thank you! To keep your lemon blueberry crumb bars fresh, store them in an airtight container. This helps prevent them from drying out. You can also place a piece of parchment paper between layers to avoid sticking. If you have leftovers, store them at room temperature for short-term use. For longer storage, refrigeration is best. You can freeze these bars for later enjoyment. First, let them cool completely. Then, slice them into squares. Wrap each square tightly in plastic wrap. Place the wrapped bars in a freezer-safe container. They will stay fresh for up to three months. When you’re ready to eat, just thaw them in the fridge overnight. In the fridge, these lemon blueberry crumb bars last up to one week. Keep them covered to maintain freshness. If you notice any changes in texture or smell, it’s best to discard them. Enjoy them cold, or warm them up slightly for a cozy treat! Yes, you can use frozen blueberries. They work well in this recipe. Just remember to thaw them first. Pat them dry with a paper towel. This helps avoid extra juice in your bars. This will keep your filling from being too runny. The bars are done when the filling is set. Look for a slight jiggle in the center. The crumb topping should also be golden brown. You can test this by inserting a toothpick into the filling. If it comes out clean, they are ready! Yes, you can make these bars ahead of time. They taste great after a day in the fridge. Just cover them well to keep them fresh. You can also freeze them for later. They will last up to three months in the freezer. You now have all the steps to make delicious Lemon Blueberry Crumb Bars. We covered the key ingredients, gave tips for the crust, and explored fun variations. These bars are not just tasty; they can fit many diets and preferences. Remember to store them well for lasting freshness. Baking can be simple and rewarding. Enjoy this treat any time. Happy baking!

Lemon Blueberry Crumb Bars

Indulge in the delightful flavors of Lemon Blueberry Bliss Crumb Bars with this easy recipe! These sweet and tangy bars combine fresh blueberries and zesty lemon in a crumbly crust, making them perfect for dessert or a snack. Follow our simple step-by-step instructions to create your own batch of blissful treats. Click through to discover how to bake these delicious bars and impress your family and friends!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup rolled oats

½ cup packed brown sugar

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, melted and slightly cooled

1 cup fresh blueberries, rinsed and drained

2 tablespoons cornstarch

1 cup granulated sugar

2 large eggs, at room temperature

¼ cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon, finely grated

½ teaspoon pure vanilla extract

Instructions
 

Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper, leaving an overhang for easy removal later.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, and salt until well combined.

      Make the Crust Mixture: Slowly pour the melted butter into the dry ingredients. Stir until the mixture resembles wet sand. Set aside about 1 cup of this mixture for the crumb topping.

        Form the Crust: Evenly press the remaining crumb mixture into the bottom of the prepared baking dish to create a compact crust. Bake in the preheated oven for 10 minutes or until it turns lightly golden brown.

          Prepare the Blueberry Filling: While the crust is baking, place the fresh blueberries in a medium-sized bowl. Sprinkle with cornstarch and gently toss to coat the berries; set aside to allow the juices to intermingle.

            Create the Lemon Mixture: In another mixing bowl, whisk together the granulated sugar, eggs, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well-blended.

              Combine Blueberries and Lemon Mixture: Carefully fold the blueberry mixture into the lemon mixture until just combined, being mindful not to mash the blueberries.

                Assemble the Bars: Once the crust is baked, remove it from the oven and pour the blueberry-lemon filling over the hot crust, spreading it evenly across the surface.

                  Add the Crumb Topping: Crumble the reserved crust mixture evenly over the top of the blueberry-lemon filling, creating a delightful crumb topping.

                    Bake the Bars: Return the dish to the oven and bake for an additional 25-30 minutes, or until the filling has set and the crumb topping is golden brown.

                      Cool and Serve: Once baked, remove the dish from the oven and allow it to cool in the pan for at least 30 minutes. Once cool, use the parchment overhang (if used) to carefully lift the bars out of the pan and slice into squares.

                        Prep Time: 15 mins | Total Time: 1 hr | Servings: 9 squares

                          - Presentation Tips: To enhance the visual appeal, dust the crumb bars lightly with powdered sugar and garnish each piece with a sprig of fresh mint. For a vibrant display, arrange the bars on a platter decorated with lemon slices around the edges.