He often requests them in pancakes and muffins, and more recently, in these blueberry crumb bars.
Video: How to Make Blueberry Crumb Bars
These bars are packed with a generous layer of fresh blueberries sandwiched between a shortbread base and a crumb topping. The blueberry layer turns jammy as it bakes! Both the base and topping are made from the same mix: two-thirds gets pressed into the pan to create the crust and the remaining third gets crumbled over top. This makes these an easy treat to put together with minimal fuss.
Use Fresh or Frozen Blueberries
You can swap fresh berries for frozen here if you like. No need to thaw the berries; just be sure to bake the bars an additional 10 minutes, or until the filling bubbles and sets.
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Add the egg yolk and pulse until it’s combined, 10 to 15 times. The crumbs should hold together when squeezed in the palm of your hand. If they do not, sprinkle a tablespoon of water over top and pulse a few more times. If you don’t have a food processor, you can cut the butter into the flour with a pastry blender or a fork. It will take longer, but work just fine. Remove the remaining crumb mixture from the fridge and crumble. Crumble it with your fingers and sprinkled over the blueberry filling. Once cooled and sliced, the bars can be transferred to an airtight container and kept at room temperature for about a week.
