Blueberry Crumb Bars

I’m baaaack! Thank you for bearing with me during my [looong] absence from blogging.

Yesterday I met Mike after work at the Copley Square Farmer’s Market (though despite our best intentions, we left with only ice cream and goat cheese. Vegan I am not.)

So we’re standing in the park eating our Mr. Frosty cones and this random man comes up to us, asking if we’re from Boston and what we were up to that night.

Now if you’ve ever spent some time in Copley Square, you’ll know that a strange man coming up to you and asking about your evening plans can be a MAJOR RED FLAG. So of course I’m all, “Um, not sure {pleasedontmurderme no I don’t want your drugs or whatever scary thing it is you’re offering goawaygoawaygoaway}.” You may call me Nervous Nelly.

And this nice, completely normal stranger offers us his Red Sox tickets for yesterday’s game! Fo’ FREE! Talk about a random act of kindness! We had great seats in between first and home and the Red Sox even WON! What a great surprise afternoon. Thank you nice random not-weird man!

So now I want to pay it forward by sharing a yummy recipe with you (just kidding, I’ll find a way to pay it forward for realzies). These blueberry crumb bars were inspired by Ben & Jerry’s new greek frozen yogurt; the blueberry graham flavor?! Um, die.

Graham cracker crust, gooey blueberry center, and amaaaaaaazingly delicious cinnamon crumble topping. Plop a little vanilla ice cream on these suckers and you’ve got a real life blueberry dream come true.

Blueberry Crumb Bars (graham layer adapted from Pinch of Yum’s s’mores bars)

Graham Layer

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup graham cracker crumbs (about 6 graham crackers, crushed)

Blueberry Center

  • 1 1/2 cup blueberries (you can use frozen, just let them thaw for about an hour on a paper towel)
  • juice and zest from 1/2 a lemon
  • 2 teaspoons cornstarch
  • 1/4 cup sugar

Cinnamon Crumble

  • 1/2 cup unsalted butter, cold
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of salt
Directions
  1. Preheat the oven to 350 degrees.  Line an 8×8 baking dish with parchment paper; coat lightly with cooking spray. In a large bowl or the bowl of a stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed. Spread the dough on the bottom of the 8×8 baking dish.
  2. In a large bowl, stir together the blueberries, lemon juice & zest, cornstarch and sugar. Spread over the graham dough.
  3. In a separate bowl, mash together the butter, flour, sugar, cinnamon and salt using a pastry cutter or fork. Mix until pea-sized chunks of butter remain. Sprinkle on top of the blueberries.
  4. Bake for 35 minutes, or until the blueberries are gooey and the top is golden. Allow to cool overnight or for at least 8 hours to give the blueberry filling time to set (or, if you’re like me, dive in with a fork when the bars are still warm). Cut into bars.

Note: The perimeter of the blueberry crumble will be easy to cut into bars and maintain their form, but the center of the pan is pretty gooey and best eaten with a fork [warm and with ice cream on top, obv]. You could also stick the whole pan into the fridge before slicing into bars to make it easier and less messy.

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8 thoughts on “Blueberry Crumb Bars

  1. Clair

    That story is HI-larious and also amazingly awesome. Someday I want to be rich and give money to random, creeped out strangers.

    I also want these blueberry bars for breakfast.

    Reply
  2. Food Stories

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    Reply

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