Tuesday, December 22, 2009

Blueberry Crumb Bars

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Wow! These turned out great. I took portions of two different recipes to come up with this one. They are buttery, rich, melt-in-your-mouth delicious. Denny's favorite!


Shortbread Crust:

1 cup butter, softened
2/3 cups powdered sugar
1 tsp vanilla
2-1/2 cups flour

Blueberry Filling:
6 cups blueberries, fresh or frozen
1/2 cups sugar
3-4 T cornstarch (use 4T if using frozen berries)

Streusel Topping:
3/4 cups flour
1/3 cup butter
1/2 cup sugar
Sliced almonds (optional)

Heat oven to 375 degrees. In a large bowl using a mixer, combine butter, powdered sugar and vanilla until fluffy. Add flour and mix just until blended (do not overmix). Press dough with fingers into a 13x9x2 pan which has been lined with foil. (Make sure the foil hangs over the edges of the pan by 2". You will grab the foil to remove the pastry from the pan when cooled). Bake crust 20 min. until golden brown. Cool slightly.

In a 3-quart saucepan, combine blueberries, sugar and cornstarch. Heat to boiling over medium high heat, stirring frequently. Boil 1 minute. Remove pan from heat.

In a medium bowl using a pastry blender or two knives, mix the flour, butter and sugar, until it resembles coarse crumbs.

Spread the blueberry mixture over the crust. Sprinkle streusel over the blueberries. Sprinkle almonds on top, if desired. Bake 45-50 min. until the blueberry mixture bubbles, and the top is golden brown. Cool thoroughly on a wire rack. After an hour or more, lift the pastry out of the pan by lifting the foil. Cut into 36 serving size portions.

1 comment:

Lani said...

Tasted and approved by family and many friends! It's now my go-to recipe for crumble bars! Thank you for sharing this!