Butter the bottom and sides of a 9 x 9 inch square baking pan and cut a piece of parchment paper to fit inside the pan with enough length to hang over the sides.If you have simply let the bars cool to room temperature without chilling, slice the bars in the pan into squares and serve. If you have chilled the bars in the fridge, gently lift the parchment paper sling and remove bars in one piece from pan. Before serving, run a small knife along the inside edge of the pan to loosen any blueberries that may be stuck to the sides.Transfer the pan to a wire rack to cool slightly before placing in the fridge for a few hours to chill bars before slicing.
Bake for about 50 minutes or until the crumble topping is golden brown.Press gently on the top of the crumble with the back of a spatula to create an even layer and help the crumble stick together. Crumble pieces should be ¾ inch in diameter or smaller. Tear off irregular-sized pieces of the crumble and scatter it in an even layer over the top of the blueberry filling. Squeeze some of the crumble mixture together in your hand. Top the warm crust with the blueberry filling. Once the crust comes out of the oven, increase the oven temperature to 350 degrees.Reduce the heat to medium low and continue to cook until thickened, about 3 minutes. Stir occasionally until the mixture starts to bubble. In the meantime, make the filling: Combine all of the ingredients in a saucepan and place over medium heat. Pop the crust in the oven for 50 minutes.Stir together with a fork until the mixture is evenly moistened. Transfer to a medium bowl and drizzle the butter over the top. Pulse a few times or until the oats have broken down into smaller pieces. Add the ingredients for the crumble except for the butter. Grab the empty (no need to wash) work bowl for the food processor.Transfer the crust to the freezer for 20 minutes or so why you prepare the crumble topping. Once it is relatively even, grab a metal measuring cup and press/slide it over the top of the crust to pack it firmly. Press the crust evenly into the bottom of the pan using your fingers. Transfer the crust mixture to the prepared pan.Drizzle the melted butter and vanilla over the top and process until the mixture resembles wet sand.Combine the ingredients for the crust (except the butter and vanilla) in a food processor.Not only will this help ensure that your bars won't stick, it creates a sling so that you can take the bars out of the pan before cutting them if you so choose. And then take the extra step of buttering the bottom and sides of the parchment (just a couple of inches up the sides is fine). buttering the bottom and sides of a 9x9 baking pan and cutting a piece of parchment paper to fit inside the pan with enough length to hang over the sides. Begin by preheating the oven to 275 degrees.Small offset spatula (optional but really helpful).Including both lemon juice and freshly grated lemon zest to the blueberry filling really dials up the lemon flavor and is such a nice compliment to the sweet berries.BUT if you only have light brown sugar, that will be fine here too. It brings a deep caramel-y flavor to the finished product and is a very nice choice here. You will find dark brown sugar in both the crust and crumble.BUT, you certainly can just substitute an equal amount of additional all purpose flour or some other whole grain flour such as whole wheat or spelt if you don't want to seek out the rye. I love baking with rye flour, as it brings a delicious earthy flavor to breads and other baked goods. This recipe calls for a combination of all purpose flour and rye flour, both in the crust and the crumble.Ingredients For The Crust: For The Crumble: For The Filling: The crumble topping is delightfully craggy in texture and buttery in flavor making a wonderful foil for the blueberry filling.The perfect combination of blueberries, lemon zest, lemon juice and sugar create a very berry filling with just the right lemon-y notes.The crust bakes in the oven at a low temperature before being topped with the blueberry filling, which helps it from becoming soggy.Ready to give them a try? Keep reading for step-by-step instructions for making these Lemon Blueberry Crumble Bars at home. Think of them as a mini slice of blueberry pie with a crumb crust.ice cream optional. Looking for a recipe for unforgettable lemon blueberry bars topped with a rich, buttery oat crumble? Look no further! These are the Lemon Blueberry Crumble Bars of your dreams.įoolproof and simple, these blueberry bars with a hint of lemon are a HUGE hit whenever I serve them.
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