Blueberry Crumb Bars

Blueberry Crumb Bars takes around 1 hour from beginning to end. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 268 calories. This recipe serves 9. For 57 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 5444 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a beverage. This recipe from DAMNDELICIOUS.NET requires turbinado sugar, unsalted butter, cornstarch, and salt. With a spoonacular score of 23%, this dish is rather bad. Try Blueberry Crumb Bars, Blueberry Crumb Bars, and Blueberry Crumb Bars for similar recipes.

Servings: 9

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

1/2 teaspoon baking powder

2 cups blueberries

2 teaspoons cornstarch

1 large egg yolk

1 1/2 cups all-purpose flour

1 tablespoon freshly squeezed lemon juice

Zest of 1 lemon

1/4 teaspoon salt

3/4 cup sugar, divided

1 1/2 tablespoons turbinado sugar

1/2 cup (1 stick) unsalted butter, cut into cubes

1 teaspoon vanilla extract

Equipment:

baking pan

bowl

oven

Cooking instruction summary:

Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. In a small bowl, combine 1/4 cup sugar and cornstarch. Stir in lemon juice. Add blueberries and gently toss to combine; set aside. In a large bowl, combine flour, remaining 1/2 cup sugar, baking powder and salt. Add egg yolk, vanilla, lemon zest and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Spread 2/3 of the batter into the prepared baking dish. Spread blueberry mixture evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter and turbinado sugar. Place into oven and bake until lightly browned, about 35-40 minutes. Let cool slightly before cutting into bars.

 

Step by step:


1. Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. In a small bowl, combine 1/4 cup sugar and cornstarch. Stir in lemon juice.

2. Add blueberries and gently toss to combine; set aside. In a large bowl, combine flour, remaining 1/2 cup sugar, baking powder and salt.

3. Add egg yolk, vanilla, lemon zest and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

4. Spread 2/3 of the batter into the prepared baking dish.

5. Spread blueberry mixture evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter and turbinado sugar.

6. Place into oven and bake until lightly browned, about 35-40 minutes.

7. Let cool slightly before cutting into bars.


Nutrition Information:

Quickview
267k Calories
2g Protein
11g Total Fat
40g Carbs
1% Health Score
Limit These
Calories
267k
13%

Fat
11g
17%

  Saturated Fat
6g
42%

Carbohydrates
40g
13%

  Sugar
22g
25%

Cholesterol
47mg
16%

Sodium
68mg
3%

Get Enough Of These
Protein
2g
6%

Manganese
0.26mg
13%

Vitamin B1
0.18mg
12%

Selenium
8µg
12%

Folate
43µg
11%

Vitamin B2
0.14mg
8%

Vitamin A
360IU
7%

Vitamin K
7µg
7%

Vitamin B3
1mg
7%

Iron
1mg
6%

Fiber
1g
6%

Vitamin C
4mg
6%

Phosphorus
52mg
5%

Vitamin E
0.55mg
4%

Copper
0.06mg
3%

Potassium
79mg
2%

Calcium
21mg
2%

Vitamin B5
0.21mg
2%

Vitamin D
0.29µg
2%

Magnesium
7mg
2%

Vitamin B6
0.04mg
2%

Zinc
0.26mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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