Don’t feel like fussing with pie but still want a blueberry treat?
These crumb bars with their jammy sweet berry filling should do the job nicely!
Blueberries are such a popular snack in our housemy 3-year-old son eats them by the handful.
Cindy Rahe
But they also make their way into a lot of the baking and cooking I do.
He often requests them in pancakes and muffins, and more recently, in these blueberry crumb bars.
The blueberry layer turns jammy as it bakes!
Cindy Rahe
This makes these an easy treat to put together with minimal fuss.
Use Fresh or Frozen Blueberries
you could swap fresh berries for frozen here if you like.
More Summer Bar Cookies!
Cindy Rahe
Butter and line an 9x9-inch pan with parchment paper leaving an overhang on two sides.
Add the butter and pulse until you get a fine, sandy textureall of the butter should be incorporated.
Add the egg yolk and pulse until its combined, 10 to 15 times.
Cindy Rahe
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.
It will take longer, but work just fine.
Cindy Rahe
Cover and refrigerate for at least 15 minutes or until needed for the topping.
I like to use a measuring cup to press the crumbs into the pan and really compact the crust.
Spread the berries over the crust.
Cindy Rahe
Remove the remaining crumb mixture from the fridge and crumble.
Crumble it with your fingers and sprinkled over the blueberry filling.
Remove the bars from the oven and transfer to a cooling rack.
Cindy Rahe
Cindy Rahe
Cindy Rahe
